All posts tagged: Naga Food

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#RECIPE | Spicy Naga Fried Pork by Lilia Jimomi

Today, we have a special recipe by Lilia Jimomi who also runs an exclusive food account on her Instagram. Spicy Naga Fried Pork is one of her favorite recipes which she is sharing for the first time! The dish is made with traditional Naga ingredients, giving it a burst of flavor! With minimal ingredients and easy cooking, you can have a delicious Naga meal in just a few minutes.  Ingredients 1 kg sliced pork 1 tablespoon paprika 3 tablespoons local chili powder  (Coarse ground) Salt 2  cups water 1 tablespoon of ground Zanthoxylum powder (roast it in a pan for few minutes before grinding) Instructions Pour water in a cooking pot, add salt, pork and paprika for color. Once the water comes to a boil, cover and slow cook until the pork gets tender. You can add water little by little depending on the meat. Once the pork is tender, remove the cover. Cook the pork in medium heat, stirring occasionally until the water completely evaporates, and the pork starts frying in its own oil. Continue to …

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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 …

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 …

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Naga Recipe | Local Pond Fish Cooked with Fresh Bamboo Shoot Pieces

If you like fish, but have never tasted one that has been cooked in Naga spices, then you are missing out big time. What we like about Naga fish dishes is that they are easy and quick to make, uses minimal spices /ingredients – hence retains the freshness of the fish. Also, cooking with bamboo shoot gives it that typical Naga flavor, while also removing that fishy smell – if there is any. Today, we have a simple fish recipe made with easy to find ingredients and a taste that will not disappoint. Recipe has been contributed by Lilia Jimomi from Nagaland. Full recipe below: Naga Fish Dish with Bamboo Shoot Preparation time: 5 minutes  Cooking time: 25 minutes.  Serves: 6  Ingredients:  6 Nos. of  fresh pond fish (We’ve used local pond fish, but you can use other fish varieties as well) 1-2 King chilly (optional ) 10 local red chilies (boiled and mashed into a paste)   2 large tomatoes  3 tablespoons of mustard oil  ~200 gms of fresh bamboo shoots – cooked, and in …

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Recipe| Wild Celery Cooked In Roasted Perilla Seed in Naga Style

We love our local vegetables (especially green leaves) the same way we love meat and here is another easy to cook recipe to add as a side dish with your favourite vegetarian thali or non -vegetarian thali and trust us, it won’t disappoint you .  In today’s recipe section , we will teach how to cook fresh local wild celery cooked in roasted perilla seeds . Cooking time : 20-30 minutes  Ingredients : Fresh bamboo shoot flesh (a handful) or depending on how much you are making Handful of wild celery 1 Tablespoon perilla seeds Couple of green chillies One cup of water Directions to cook : First boil water and green chilli. While they are boiling, roast perilla seeds and roughly crush them Once the bamboo shoot and green chillies are soft and cooked add the celery and salt and cook for 5-7 minutes or till water almost dries. Lastly, add the perilla seeds and take it off the flame Ready to eat with your favourite dish and local rice !

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Recipe | Fresh Pork with Bamboo Shoot and Szechuan Leaves

“Pork with bamboo shoot” is almost synonymous with Naga pork dish – as bamboo shoot is the most favored spice to cook meat dishes in Nagaland. Another spice that compliments this particular dish is the szechuan pepper (the Aos call it “mong mong”), which is usually roasted and sprinkled on top as a finishing add on for a zingy taste. Today Lidang cooks her famous pork-bambooshoot dish with szechuan leaves (Michinga pata in Nagamese). Here she uses the leaves as one of the main ingredients, along with the pork. This way, the dish is green and healthy while also maintaining that zingy flavor of the szechuan. Here’s the full recipe – which is super simple, and is done in four simple steps! Ingredients (Clockwise from Left) : Bamboo shoot, Dry red chilies, salt and szechuan leaves Cooking time: 40minutes-1 hour Ingredients : 500 grams of fresh pork, cleaned and chopped. Some dried chilies as per taste A handful of szechuan leaves leaves A handful of fresh bamboo shoot 500 ml of water Salt to taste  Directions to cook : …