In Nagaland, the humble snail, known as hamok, is a local delicacy. The mere mention of its name brings an air of delight and excitement. Locals create diverse versions of the dish – usually infused with regional favorites such as smoked pork and axone, and stewed to perfection. Today’s hamok recipe by Ajano Meru from Nagaland has a twist of flavors with a combination of onions, pumpkin and sun-dried bamboo shoots.
Read on for the full recipe.
“Snails with pumpkin and bamboo shoot” by Ajano Meru from Nagaland
Snails with pumpkin and bamboo shoots
Ingredients:
- Snails (1kg)
- Pumpkin (1/2 kg)
- Sun-dried bamboo shoot (two handfuls)
- Onion (1 medium size)
- Garlic (8-10 cloves)
- King Chilli (1)
- Turmeric (1/2 tbsp)
Preparation of the dish:
- Heat the pan and pour about 2 tbsp of oil
- Add onion and fry until it turns slightly brown
- Add garlic and fry again until it turns golden brown
- Pour a little water so that the spices don’t get burned, then add turmeric
- Add the washed snails, salt, and king chili. Cook for about 10 minutes
- Now add water and the sun-dried bamboo shoots, and cook for another 10 minutes
- Add the pumpkins and cook till it’s tender, and mash them
- Cook for another 5-10 minutes until everything is properly cooked and blended. Lastly, garnish with coriander
Your Naga Snails dish is ready to be served!
Snails with pumpkin and sun-dried bamboo shoot
Graduate from Delhi University. I love plants and trees and exploring new places 🙂
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