Today’s recipe is a special one that showcases one of the most popular Naga spices – ‘axone’ (pronounced aakhuni). This fermented soybean paste has a very strong and pungent smell that can fill an entire house with its unique aroma. It’s no wonder that young people from Nagaland always carry a packet of axone with them wherever they go, to try and recreate their very own ‘Naga kitchen’ – a home away from home. While the smell of axone may be intense for first-timers, it’s addictive once you get used to the taste. Nagas use this spice in a variety of dishes ranging from chutneys and pickles to various local dishes like smoked pork with axone, nula (snails) with axone, and a host of stew dishes. To get you started, let’s learn how to make the most popular Naga chutney. Get ready to explore the unique flavors of Nagaland! Fresh axone is made by boiling soybeans and draining the excess water. Then wrapped in banana leaves and left to ferment for 3-7 days over a …