All posts tagged: Naga Food

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Recipe | Smoked Pork with Banana Blossom and Bitter Eggplant (Likok)

“Are banana blossoms edible?” Absolutely yes – and they have some noteworthy benefits for your health too. Just look it up. Not only that, they are just as delectable, and a popular ingredient used in various North East Indian recipes. Today, we are making a banana blossom dish with another star ingredient: Smoked pork. An interesting add-on would be the ‘Likok’ aka Bitter Eggplant, which lends a balancing taste note to the overall dish. This non-fussy dish is simple to make but has a unique memorable taste. So let’s start cooking! Smoked Pork with Banana Blossom and Likok Eggplants Ingredients: 1 Kg Smoked pork (chopped into cubes) 1 banana blossom 3-4 potatoes Around 100 gms of whole Eggplant bitter (Likok) 2 medium-sized tomatoes 8-10 Green chilies  Salt to taste Main Ingredient 1: Smoked Pork Main Ingredient 2: Banana Blossoms Getting the Ingredients Ready: Banana blossoms: Remove the outer covers until you get the inner softer white portion. Now holding it vertically with the stalk on top, start slicing into small thin pieces with a sharp …

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#RECIPE | Spicy Naga Fried Pork by Lilia Jimomi

Introducing a special recipe for today, brought to you by Lilia Jimomi, an esteemed food enthusiast who manages an exclusive Instagram food account. For the first time ever, she is sharing her favorite recipe: Spicy Naga Fried Pork! This dish incorporates traditional Naga ingredients, resulting in an explosion of flavors. The best part is that it requires minimal ingredients and can be prepared quickly, allowing you to enjoy a delightful Naga meal in just a matter of minutes. Ingredients 1 kg sliced pork 1 tablespoon paprika 3 tablespoons coarse-ground local chili powder 2 cups water 1 tablespoon ground Zanthoxylum powder (roasted in a pan for a few minutes before grinding) Salt to taste Roasted Zanthoxylum powder and local chili powder Instructions Fill a cooking pot with water and place the pork inside. Turn on the stove; add salt and paprika for color. Bring the water to a boil, then cover the pot and simmer gently until the pork becomes tender. If needed, add small amounts of water as required. Once the pork is tender, remove …

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Chat with Vika Yepthomi, the Owner of Asukhu Dhaba – The All-New Authentic Sumi Restaurant in Dimapur

We all love a cozy corner where we can relish delectable food, but how often do we see an authentic restaurant inspired that serves local Sumi food? Today, we have Vika Yepthomi with us, who started a family restaurant called Asukhu Dhaba. The place serves local traditional food cooked with organic ingredients brought straight from Zunheboto. He started the restaurant along with his wife. One of the specialties of the place is that each recipe that Asukhu Dhaba uses is a special recipe that only their family has mastered. We chatted with Vika to know more about the place.  Hi there! Please introduce yourself to our readers.  My name is Vika Yepthomi. I started Asukhu Dhaba with my wife. She is a doctor by profession and works in Eden hospital. It was our collective love for food which led us venture into this! We launched it in August this year. What was the idea behind launching this restaurant? My wife and I used to go for dinners whenever we’d get time, especially when we were …

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#RECIPE | 5 Recipes from Famous Naga Chef and Owner of ‘Saucy Joes’, Joel Basumatari

With Saturday, comes the time for exclusive R&L recipes but today, we’ve made it a little more special by sharing 5 recipes with you , straight from the kitchen of the famous Naga chef, Joel Basumatari. Joel is a master of Naga cuisine and has his own line of organic sauces, ‘Saucy Joes’, which are largely made using indigenous items and use no artificial preservatives. These sauces were launched and became a hit at Hornbill Festival ’17.  Chef Joel hopes that through them, he can represent the Naga cuisine around the world. He believes that with local cuisines taking on the world, we will be able to create opportunities and jobs for farmers and youths. R&L got a chance to learn the recipes of his signature dishes, which use the unique sauces from Saucy Joes. We’ve got everything from salads to desserts on our blog. Keep scrolling! 1.Squash and Mango Salad Ingredients— 1 medium sized squash cut into julienne 1 small carrot cut into julienne 1 tablespoon of roasted perilla seeds (powdered) 1 tablespoon of …

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#RECIPE | Traditional Naga Delicacy, Pork Innards, by Lilia Jimomi

Pork innards hold a cherished place in Naga cuisine, enjoyed for their rich flavors and unique cooking methods worldwide. Today, we’re excited to bring you an authentic Naga-style preparation of this local favorite. Join us as Lilia Jimomi, hailing from Dimapur, generously shares her family’s treasured recipe for pork innards. It’s a delectable choice for those special weekend dinners! Lilia reminisces, “In our childhood, the anticipation of special occasions meant one thing: the arrival of freshly reared pork for our family. It became a cherished ritual to prepare the pork innards or pork blood as a prelude to the main feast. This moment was truly exceptional as we relished our favorite part of the pig—the innards, never sourced from the market.” Now we have all grown up, are married, and have our own families. So many things have changed except our love for pork innards— the special family meal before the main feast at home. There are many ways to cook the innards. And I’m glad to be sharing one of my favorite recipes with …

Recipe of Naga Snails made with Pumpkin and Bamboo Shoots

Snails hold a special place as a delicacy in Nagaland, where locals create diverse versions infused with regional favorites such as smoked pork and axone. Today, we bring you a unique twist contributed by Ajano Meru, a passionate cook and food lover from Nagaland. Her rendition of this beloved dish features a delightful combination of pumpkin and bamboo shoot. What makes it truly special is the authentic Naga touch, with the addition of sun-dried bamboo shoot, elevating the flavors to new heights. Get ready to savor this delicious recipe as we reveal all the steps. Let’s dive in! “Snails with pumpkin and sun-dried bamboo shoot” dish by Ajano Meru from Nagaland 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 …

Recipe of Naga’s Favourite Pork Pickle | By Lilia Jimomi From Nagaland

  Most of us are aware by now about the popularity of pork dishes in Nagaland. You will find varieties of it in its many forms – smoked, fresh, cooked with bamboo shoot, axone (fermented soya beans) or pickled! Walk around Nagaland, and you will find meat pickles sold in almost every neighborhood shop [You can even buy them online on our shop]. Worthy to note that the locals residing outside the state, never misses to pack these pickles to take with them whenever they visit home. You can eat them with rice, sprinkle some over your favorite ramen or just eat it as a snack. No wonder it is the most favored meat item in Nagaland. So today, our contributor Lilia Jimomi from Nagaland is here to show us how to make the easiest naga pork pickle using simple ingredients. Let’s find out how! For those who would rather buy than make, you can buy meat pickles on our shop HERE. The recipe of Naga’s Famous Pork Pickle, contributed by Lilia Jimomi from Dimapur, …

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Recipe of “Naga Pork with Anishi” Cooked Traditionally in a Clay Pot

Today we have an authentic Ao Naga dish cooked over a fireplace in a Naga kitchen. It’s a pork dish cooked with Anishi (dried Colocasia leaves), Sichuan pepper “Michinga leaves” and napa. Made in traditional style in a clay pot, it is a flavorsome dish to be relished with a hot plate of rice and some chutney – a typical Naga meal. Read on to get the full recipe [Video included – at the bottom]. Ao Naga Dish | Pork with Anishi Ingredients 1 Kg Fresh pork (cut into 1″ pieces)  1 big Tomato 5-6 dried red chilies 3-4 Anishi cakes (Dried cakes made of Colocasia leaves) A handful of Sichuan Pepper Leaves “Michinga Leaves” Napa Clay Pot ( if you don’t have a clay pot, you can use a regular deep vessel and cook over gas) Ingredients (Clockwise from Left): Sichuan pepper leaves, Tomato, Dried Red Chillies, Napa, and Anishi cakes This Ao Naga Pork Dish is Prepared in a Clay Pot Directions to Prepare the Pork: Cut the pork into 1” chunks and dry fry in a deep …

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Spicy Korean Hot Pot Cooked Naga Style With Leftover Rice and Smoked Pork

Hot pots are a super popular dish all over Asia. Meat, fish, vegetables, tofu and noodles or rice are generally put into a pot of hot and simmering broth and cooked right at the table. Our contributor Miss Aier from Nagaland has a soft spot for Korean and Japanese cuisines and this particular ‘Spicy Hot Pot’ dish, inspired by the same, is great for a homecooked lunch for yourself, or with friends or a family dinner party. Whether you’re experiencing the hot summer heat or living up in the hills in the cold and rainy monsoons, this hot and spicy dish is perfect for you! Read on to browse through this recipe by Aier and fill your tummy with this comforting and steaming bowl of smoked pork, rice balls and veggies. Cooking time: 30 minutes; Serves: 2 Ingredients: 3 large pieces of smoked pork 2 pieces of dried anchovies A small bowl of cooked rice 2 half boiled eggs 1 red and green chill each (or to taste) 1 medium sized tomato 1 teaspoon of …

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#Recipe | Naga Style Crab with Garlic Chives

Today our contributor Inali from Nagaland shares a secret recipe from her kitchen. It’s a crab dish cooked Naga style with an Asian twist using fish sauce and oyster sauce. With an interesting blend of Asian flavors along with local garlic chives, this recipe is a must try for all seafood – and crab lovers! Read on to know how to cook crab in Inali’s local Naga style. Ingredients (clockwise from left): Green chilies, ginger, garlic, Sichuan pepper, dark soya sauce, fish sauce, oyster sauce, red chili sauce, corn flour, tomatoes and garlic chives (bottom) Ingredients : Fresh local crabs – 14 to 16 (depends on your serving) Big red tomatoes – 3 Green chilies – 6 to 8 Fresh ginger and garlic paste 1 tablespoon of fish sauce 1 tablespoon of oyster sauce 1 tablespoon of red chili sauce 1 tablespoon of dark soya sauce 1 tablespoon of cornflour Szechuan pepper – 8 to 10 pieces Green herb of your choice (used Asian chives here) Salt Directions to cook: Clean the crabs thoroughly. Add the crabs, sliced tomatoes …