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 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 …