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Naga cuisine is known for its dependence on fresh, locally sourced ingredients, particularly rice, meat and a variety of vegetables and herbs. Naga food, from the north-eastern Indian state of Nagaland, is bold, fiery and draws its soul from tribal traditions. Fermented foods play a significant role, adding distinctive flavour to the dishes and making them gut-friendly. It gloats over smoked meats, fermented bamboo shoots and hot chillies, not least the famous Bhut Jolokia (ghost pepper).
Dishes are mostly straightforward but full of bold, earthy flavours, bolstered by fermentation and restrained use of oil. Naga cuisine is a culinary experience in its own right, in celebration of nature’s plenty and how it’s been preserved in the traditional way. Take a peek at some of the popular veggie lovers' dishes and non-vegetarian dishes.
Aikibeye (Mixed Vegetables)
Aikebeye is a combination of nutritious mixed vegetable dishes that is a staple in Naga households. This Naga dish is particularly popular among the Sumi tribe of Nagaland. It mostly includes a variety of locally grown vegetables such as pumpkin, potatoes, beans and bamboo shoots. These veggies are stir-fried with garlic, ginger and naga spices like raja mircha, which results in a savoury and colourful dish.
Rosep Aon
Rosep Aon is a popular dish of the Ao Naga Tribe of Nagaland. It is a special side dish of the Ao Naga tribe. Rosep literally means drying out. Special to this dish is the mix of so many kinds of vegetables, dry fish and bamboo shoots. This recipe contains various items such as Likok (Bitter Eggplant), Brinjal (Eggplant), Bittergourd, Colocasia leaves with its stem, Mejenga leaves (Sichuan pepper leaves), Green chillies and dry fish. This one has a tangy sourness, faint bitterness, and whiff of saltiness that just elevates every flavour in it.
Galho (Rice Porridge)
Galho is a comforting rice porridge that’s widely popular across Nagaland, particularly during festivals and celebrations. A healthy dish loaded up with rice, lentils and a variety of vegetables, galho is perfect for vegetarians. All of the pieces are boiled together in a big pot until they break down to a thick, creamy, porridge-like consistency. Galho is sometimes seasoned with fragrant herbs and spices, which would make it a delicious meal too.
Stir-Fried Bamboo Shoots
Bamboo shoots are a culinary delicacy in Nagaland, and they frequently serve to flavour and bulk up vegetarian dishes. This stir-fried bamboo shoot is another easy and scrumptious choice for vegetarians willing to break the savoury code of Naga food. The shoots are cut thin and stir-fried with garlic, ginger, and green chillies to produce a dish that offers a crunch and punch. Serve this dish with rice or as a side with your dinner
Black Sticky Rice Pudding (Nap Naang)
One of the famous desserts of Nagaland is Nap Naang, a black rice pudding made with sticky black rice. Black rice pudding is a chewy yet delicious pudding. The Black rice is cooked entirely in milk, resulting in a mildly sweet, nutty and filling dish. A simple and humble treat, but very delicious and filled with fibre in every bite. This is a very simple and easy dish you will love. Dry fruits and raisins can also be added as per your choice, though the original recipe doesn’t include them.
Naga Style Oil Free Chicken Stew
Naga chicken curry is a dish that combines tender pieces of chicken, zero oil and loads of flavour. It is utterly scrumptious and incredibly easy. All you need is ginger, garlic, tomatoes, green chillies, coriander and vegetables of your choice. A little bit of bamboo shoots can also be added as per your preference. It is mostly served with rice, accompanied by chutney. This recipe is finger-licking good and is a must-try for soup lovers out there.
Naga Pork With Bamboo Shoot
Pork in bamboo shoots is a very popular dish from Nagaland. It is a favourite dish in Nagaland, whether it’s a humble meal at home with family or for important celebrations like weddings, tribal festivals, or Christmas. Succulent pork pairs great with either fermented or fresh bamboo shoots and results in a deep dish that is both fragrant and satisfying. Whether being prepared without oil, it’s all about the flavour of the natural ingredients and local Naga cooking techniques. A pungent hit of bamboo shoot cuts the fattiness of the pork. This delicacy is loved and savoured by most people and is a favourite of many.
Smoked Pork With Anishi
A delightful, earthy dish made by cooking smoky pork with fermented taro-leaf cakes called anishi or nüoshi. It is the traditional dish of the Ao Naga community from Nagaland. Its unique name, “Anishi or Nüoshi”, is derived from the Ao dialect. It is a unique dish with tender pork, creamy gravy and a slightly spicy flavour. It is best enjoyed with piping hot plain rice accompanied by boiled vegetables and chutney.
Fish Cooked In Bamboo
Fish cooked in bamboo is one of the most luscious and unique Naga dishes. The recipe is prepared by filling the fish inside the tube of bamboo with some aromatic spices and allowing it to be smoked over fire. It has the taste of bamboo, which gives a unique flavour.
Smoked Pork With Akhuni Or Axone
Akhuni is a staple ingredient in Naga cuisine. It is a dish made with smoked pork, akhuni, tomatoes, dry chillies (for colour), King chilly or chilli powder (for spicy touch), ginger and garlic. This dish combines the smoky richness of the pork with the pungent and umami flavour of axone. The addition of ginger and King chilly gives a spicy kick, making it a hearty meal for every occasion.
Smoked Meat With Kholar (Kidney beans)
We have yet another simple-to-make and super delicious dish from Nagaland. A traditionally cooked meat dish – made of smoked meat with kholar (kidney beans) to be relished with cooked rice, vegetables, and chutney on the side. Start by cooking the smoked meat and soaked kholar together until it’s tender. Adding fermented bamboo shoots, green chillies, ginger, and garlic will give the dish a definitive flavour.
