Nagaland, nestled in the northeast corner of India, is a land steeped in rich cultural heritage. This cultural diversity is vividly reflected in their cuisine, which they affectionately refer to as Naga food. The people of Nagaland, known as Nagas, utilise a plethora of local and organic ingredients to create an array of delectable dishes that pay homage to their traditions while providing a feast for the senses. With a diet primarily composed of a variety of meat, rice, and a multitude of locally-grown vegetables, Naga cuisine is as rich and diverse as the culture it springs from. In this blog, we will look at 10 unique dishes from Nagaland, along with their recipes. But first, let us understand more about the cuisine of Naga dishes.
About Nagaland cuisine
Like other North Eastern states like Sikkim and Assam, the traditional Nagaland cuisine is a blend of distinct indigenous practices and ingredients. Rice, the staple food of Nagaland, is often paired with a variety of simple yet flavorful meat dishes, offering a gastronomic experience that’s satisfying and balanced. The Naga people’s use of local ingredients, such as bamboo shoots, Axone(fermented soybeans), and Anishi(dry colocasia stems and leaves), combined with a mix of earthy spices like ginger, garlic, and the fiery Naga Morich (a type of chilli pepper), results in delectable feasts that reflect their agrarian lifestyle and connection with nature.
Fermentation in Nagaland dishes
Fermentation plays a pivotal role in the comparatively lesser-known Indian cuisine. It not only acts as a method of preserving food but also enhances the taste and nutritional content of various dishes. Some examples of common fermented ingredients in Naga cuisine include:
- Axone: Prepared from boiled soybean, Axone undergoes fermentation for about a week. The resulting product can be smoked or sun-dried, thus giving the ingredient a potent flavour that significantly enhances the taste of the dishes it is used in.
- Fermented Bamboo Shoot: Made from the tender shoot of the Bamboo tree, this ingredient lends a unique sour taste to the dishes it is used in.
- Anishi: This is prepared by fermenting yam leaves, which are then transformed into patties and smoked over a fire or sun-dried.
This fermentation process not only imparts an unmistakable depth of flavour but also contributes to food security by ensuring a steady supply of nourishing food throughout the year.
Unique ingredients and flavours
The use of unique ingredients and flavours is what characterises Naga cuisine, setting it apart from the culinary practices of the rest of India. Here are some of the key ingredients and their specific uses in the Naga platter:
| Ingredient | Role in Naga Cuisine |
| Sticky rice | Served as a staple in most meals, often paired with meat or vegetables |
| Mustard leaves | Widely used in the preparation of chutneys and pickles due to their pungent flavor |
| Bamboo shoot | Used in its dried and fermented form in a variety of meat and fish dishes |
| Perilla seeds | Roasted and ground, adding a nutty flavour to meat and fish dishes |
| Ginger | Adds a bold flavour to dishes and is extensively used in cooking various meats |
| Chillies | Used for seasoning and bringing spiciness to dishes, primarily in the form of chutney |
Each ingredient contributes special flavours to their dishes, together creating a rich tapestry of tastes that make up Nagaland’s food culture.
10 must-try Nagaland dishes
Here are ten unique dishes you must try when you visit Nagaland:
1. Samathu
Samathu
Samathu is a spicy and smoky pork curry that incorporates fermented soybean paste (axone) for depth and a kick of Naga chilli for heat. Known for its robust flavour, this dish is a staple in Naga cuisine, often paired with steamed rice.
How to prepare?
- Wash and cut pork into bite-sized pieces.
- Dry roast axone (fermented soybean paste) and set aside.
- In a pot, add pork and water; boil until the fat renders.
- Add roasted axone and mashed Naga chilli; mix well.
- Simmer until the pork is tender and the gravy thickens.
- Serve hot with steamed rice.
2. Akibeye
Akibeye
Akibeye is a simple and comforting Naga dish made with colocasia (taro) leaves and minimal seasoning, reflecting the natural flavours of its ingredients. It is often prepared without oil, emphasising its healthiness and simplicity.
How to prepare?
- Wash colocasia leaves thoroughly and chop them finely.
- Boil colocasia leaves in water with a pinch of baking soda for softness.
- Add mashed boiled yam or colocasia stems for thickness.
- Season with salt and cook until the mixture becomes a smooth paste.
- Serve as a side dish with rice.
3. Fish cooked in bamboo
Fish cooked in bamboo
Fish cooked in bamboo is a traditional Naga preparation where fresh fish is stuffed into a hollow bamboo stalk along with spices and cooked over an open flame. The bamboo imparts a subtle, earthy aroma to the fish, enhancing its flavour.
How to prepare?
- Clean and marinate fish with salt and turmeric.
- Stuff the fish into a bamboo stalk along with chopped ginger, garlic, and green chillies.
- Seal the bamboo ends with banana leaves.
- Roast the bamboo over an open flame, turning occasionally for even cooking.
- Once the bamboo shell starts to char, remove the fish and serve hot.
4. Galho
Galho
Galho is a comforting one-pot meal from Nagaland, often likened to porridge or khichdi. Made with rice, vegetables, and sometimes smoked pork or fermented soybean, it reflects the Naga preference for simplicity and robust flavours. This dish is a staple during cold weather and is often accompanied by chilli chutney for added spice.
How to prepare?
- Wash rice and soak for 15 minutes.
- In a pot, boil water and add the rice along with chopped greens and vegetables.
- Add smoked pork or fermented soybean (optional) for extra flavour.
- Simmer until the rice and vegetables are fully cooked and slightly mushy.
- Add salt and serve hot, optionally with chilli chutney.
5. Zutho
zutho
Zutho is a traditional rice beer from Nagaland, cherished as a cultural drink. Known for its tangy and slightly sweet flavour, Zutho is an integral part of festivals and gatherings. It is made through the fermentation of rice and reflects the Naga art of brewing.
How to prepare?
- Cook rice until soft and sticky; let it cool.
- Mix the cooked rice with previously fermented rice (starter culture).
- Store the mixture in a clean earthen pot and cover it with banana leaves.
- Allow it to ferment for 3–5 days, depending on the desired flavour.
- Strain the liquid and serve fresh as Zutho.
6. Bushmeat
Bushmeat
Bushmeat is a vital part of Naga culinary traditions, showcasing the region’s connection to nature. Prepared with indigenous spices and herbs, bushmeat dishes often feature wild game and reflect sustainable food practices.
How to prepare?
- Clean and prepare the bushmeat, cutting it into small pieces.
- Boil the meat with ginger, garlic, and salt until tender.
- Add bamboo shoot slices, chilli, and herbs; simmer for added flavour.
- Serve the cooked meat as a main dish with steamed rice.
7. Hinkejvu
Hinjekvu
Hinkejvu is a simple and nutritious Naga dish made with colocasia (taro) leaves, cabbage, and beans. This vegetarian delicacy is known for its creamy texture and mild flavours, making it a comforting accompaniment to rice.
How to prepare?
- Boil colocasia leaves, cabbage, and French beans together until soft.
- Mash the mixture into a smooth consistency.
- Add salt to taste and cook further for a few minutes.
- Serve warm as a side dish with rice.
8. Rosep Aon
Rosep Aon
Rosep Aon is a hearty Naga stew made with meat, vegetables, and fermented bamboo shoots. It is known for its simplicity and earthy flavours, as the ingredients are slow-cooked to perfection. This dish is a common feature in Naga households and highlights the community’s preference for fresh, locally sourced produce.
How to prepare?
- In a pot, boil water and add meat (pork or chicken) with salt.
- Add chopped vegetables like potatoes, beans, and spinach.
- Stir in a small amount of fermented bamboo shoots for a tangy flavour.
- Simmer the stew until the meat and vegetables are tender.
- Adjust salt and serve hot with rice.
9. Akini Chokibo
Akini Chokibo
Akini Chokibo is a Naga delicacy made from perilla seeds (akini) and snails (chokibo). This unique dish combines nutty, earthy flavours with the chewy texture of snails, making it a must-try for adventurous food lovers. It is a testament to the diversity and creativity of Naga cuisine.
How to prepare?
- Wash and clean snails thoroughly, removing any impurities.
- Dry roast perilla seeds and grind them into a paste.
- In a pot, boil the snails with salt and ginger.
- Add the perilla seed paste and simmer until the flavours blend.
- Serve warm as a side dish with rice.
10. Smoked Pork with Bamboo Shoot
Smoked pork with bamboo shoot
Smoked Pork with Bamboo Shoots is a celebrated dish in Naga cuisine, combining the deep, smoky flavour of pork with the tangy freshness of bamboo shoots. This dish is a true reflection of Naga cooking traditions and is best enjoyed with a bowl of steamed rice.
How to prepare?
- Cut smoked pork into bite-sized pieces.
- Boil the pork in water to tenderise it.
- Add thinly sliced bamboo shoots and chopped green chillies.
- Simmer until the bamboo shoots are soft, and the flavours meld together.
- Season with salt and serve hot.
Conclusion
The traditional cuisine of Nagaland is a gastronomical journey into the heartland of the state’s rich culture and traditions. Each Naga meal, be it Zutho, Fish in Bamboo, Aikibeye, Akini Chokibo, Hinkejvu, or Bushmeat, reflects the unique lifestyle, food habits, agricultural practices, and culinary artistry inherent to the Naga people. Daring, wholesome, and utterly delectable, Naga food invites you to surrender your senses to a culinary adventure that you will not forget. For more such dishes from India and different parts of the world, visit Awesomecuisine now.
Frequently Asked Questions
What is the famous food of Nagaland?
Being an agrarian state, the Naga diet primarily consists of rice, meat, and local vegetables. Zutho, a traditional rice beer, is amongst the most famous foods, followed by dishes like Aikibeye, Akini Chokibo (snails with perilla seeds), Hinkejvu (boiled vegetables), and Bushmeat.
How has the cuisine of Nagaland evolved over time?
Over time, the cuisine of Nagaland has held onto its traditional roots of using locally available ingredients but also adopted new flavours and ingredients. However, their core principles of freshness, simplicity, and respecting nature in their culinary pursuit remain steadfast.
Which traditional cooking techniques are used in Naga cuisine?
Nagaland food features a plethora of traditional cooking techniques like boiling, smoking, brewing, and fermenting. Notably, they often cook dishes within bamboo shoots over a fire, which manifests in a unique, smoky flavour. Fermentation is extensively used to preserve different foods and enhance their flavours.
Are there any food restrictions or taboos in Nagaland?
Traditionally, certain meats were considered taboo in Nagaland due to cultural or religious beliefs. However, today, these dietary restrictions are not strictly observed by most Naga tribes, and the food scene has greatly evolved to include a variety of meats and ingredients.
What are some popular food festivals celebrated in Nagaland?
Many local and food-based festivals are celebrated in Nagaland. The most notable one is the Hornbill Festival, popularly known as the “Festival of Festivals,” where different tribes showcase their culinary delights, offering a unique opportunity to sample various Naga dishes in one place.
