The State of Nagaland is home to over 15 tribes and each of these tribal community have brought with them the secret recipes and flavors from the land of their origin which, they have continued to pass in on to their generations. From various herbs to meat preparations these tribes bring forth to you an exquisite blend of mouth watering savory delights. Although the use of meat is prevalent in most of the food preparations in Nagaland, the dishes like the Boiled Vegetables, Fried mixed vegetables and the Beans mix are sure to mesmerize the taste buds of the vegetarians.
Although spread out across the State, these Tribes conglomerate every year at the ‘Festival of Festivals ~ the Hornbill Festival’. And it is here that they showcase their culinary talents to the World by setting up small shops that offer the visitors a chance to savor the rich flavors of the Naga Cuisine.
An ideal meal of the people of the State of Nagaland consists of a meat dish, a boiled vegetable dish or two, rice and a spicy chutney. Nagas tend to prefer boiled edible organic leaves. Some common dishes are ‘Fermented bamboo shoot’ (made from the tender shoot of the Bamboo tree) with fish and pork. ‘Axone’ (soyabean boiled, fermented and either smoked or sun dried) with smoked pork and beef. Smoked meat is a common ingredient of a Naga meal which is prepared by keeping the meat above the fire or hanging on the wall of the kitchen for anywhere between 1 day to 2 weeks or longer, which could last for the whole year ahead. The food of Nagaland tends to be spicy. There are different varieties of chillies in Nagaland. The ginger used in the Naga cuisine is spicy, aromatic and is different from the common ginger. The garlic and ginger leaves are also used in cooking with meat. Sichuan pepper is a popular spice used by the Tribes of Nagaland.