Author: Elika Awomi

Faces | ‘Memories of My Childhood Home in Nagaland’ by Elika Awomi

Published by Elika Awomi

“This is a bird’s-eye view of the house I grew up in Kohima, Nagaland. Just looking at this picture brings back a flood of beautiful childhood memories, like stealing unripe fruits (especially peaches and plums), enjoying tree swings, playing outside with friends in the backyard over our mini kitchen, garden camping, Christmas and New Year’s Eve bonfires, making doll houses, and basking in the winter sun. I also fondly remember rainy days when we would gather in the front porch and play Five Stones or Carom. On Sundays after church or Sunday school, the outside area would be packed with us kids playing Seven Stones, Hide and Seek, and more. Reliving these moments always makes me feel like a happy kid again! 😊” ~ Elika Awomi, Food lover and Jewelry maker

#Recipe | Naga Smoked Meat Cooked with Kholar Beans

Published by Elika Awomi

Today we have yet another simple-to-make and super yummy dish from Nagaland. A traditionally cooked meat dish – made of smoked meat* with kholar (local kidney beans) to be relished with cooked rice and vegetables and chutney on the side. Recipe was contributed by food lover Elika Awomi from Nagaland. *Smoked meat used in this dish is a combination of both pork and beef – which is a common way of cooking smoked meat dishes. The smoked pork lard adds a distinct flavor and texture to the whole dish. Cooking time : 45 – 60 minutes Ingredients: 1.5 kilo of mixed smoked meat (cleaned and cut into 2 inch pieces) 5-6 greens chilies 4-5 cloves of garlic Handful of dry fermented bamboo shoot (BUY ON OUR SHOP) 1 cup fresh or dried kholar (local kidney beans) 1 small pice (~2 inches) Naga ginger (more zestier than regular ginger) Salt to taste Directions to Cook: Wash the kholar if it is fresh, or soak it overnight if it’s dry Cut the smoked meat into 2 inch pieces …

Recipe | Smoked Pork with Akhuni and Black Sesame Seeds

Published by Elika Awomi

Here is a Naga pork recipe contributed by R&L reader Elika. It’s another super delicious smoked pork recipe – with the aroma of axone and sesame seeds. Easy to cook, but will leave an unforgettable taste for a long time! Smoked pork cooked with Axone (fermented soya beans), and Sesame seeds. Best served with Rice. Ingredients: 1/2 kg Smoked pork (cut into 1″ cubes) 2 tbsps of Black sesame seeds 1 tbsp Axone 4-5 gloves of garlic 1″ Naga ginger 1 tbsp Red chilly powder Salt to taste Directions to cook: Roast the diced smoked pork in it’s own fat till there is enough oil coming out to cook the rest of the ingredients. Add salt, garlic, red chilly powder and cook till the meat is almost ready. In a separate pan, roast black sesame seeds and roughly pound them. Now add the sesame seeds and axone/akhuni (fermented soya beans) to the meat and cook for about 10-15 minutes. Garnish with a bit of roughly pounded Naga ginger and serve. Serve hot with steamed/boiled rice. Bon …