Ingredients: 1 thinly sliced Stinky beans (Yongchak) 2 pieces of smoked beef A handful of chameleon roots 4 leaves of sliced Lomba (Elsholtzia griffithii ) 1 small sliced onion A handful of coriander leaves 1 medium sized sliced king chilli 2 Roasted fermented fish 2 gloves of garlic Salt to taste Directions to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Roast the smoked beef and shred it into pieces Mix stinky beans, smoked beef, lomba, onion, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well
Ingredients: A small bowl of Fox Nut 3 Sliced bitter tomato 2 Roasted fermented fish 1 medium sized sliced King chilli 4 sliced Naga onion 2 garlic cloves Salt to taste A handful of coriander A handful of chameleon roots Direction to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Mix fox nut, bitter tomato, naga garlic, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well Garnish it with coriander leaves
Here’s an quick and easy recipe for the popular Bamboo Shoot Chutney in Naga style prepared using just 3 simple ingredients and almost zero time to prepare. Ingredients : 250 grams of bamboo shoot. 2 tsp of chilly powder. Salt to taste. Directions to cook : Clean the bamboo shoots under running water properly and slice them into small pieces or any other shape/size desired. In a saucepan, add the sliced bamboo shoot, salt and enough water and boil it for ten minutes. Once the bamboo shoots gets cooked properly, heat a small amount of oil in a pan and fry it over medium heat for 3-4 minutes. Now, add in chilly powder and mix it thoroughly. Let it fry for another 5 minutes. Tasty bamboo shoot chutney is ready to be eaten with any curry.
Today, we are sharing a special recipe made with one of our favorite ingredients – the akhuni. It is basically fermented soybeans with a unique flavor. First timers be warned – the smell can be pretty intense when you are tasting it for the first time. But once you get used to the taste, it can also be pretty addictive. So there – another warning 🙂 Fresh akhuni – prepared by wrapping boiled soyabeans (after draining out the excess water) inside banana leaves and kept over the fireplace and left to ferment for 3-7 days. Nagas use the akhuni in a variety of dishes ranging from chutney and pickles, to various popular dishes like smoked pork with akhuni, nula (snails) with akhuni and a host of stew dishes. Let’s get started with the chutney! Ingredients: 5-6 fresh green chillies 1 big tomato 1 ” fresh ginger A tablespoon of akhuni paste How to Prepare: Chillies: Roast them over the fireplace /stove. Do not forget to punch holes before roasting them Tomatoes: Roast the tomato by the fireplace or …