Unique Nagas and the inimitable Naga dishes
Diverse dishes of Nagaland, one of the most important ‘attractions’
for the growing number of visitors....
Eastern Mirror with its feature ‘Good morning Nagaland’ aims to highlight all the important traditional dishes that distinct every tribe of Nagaland through their unique ways of cooking.
‘Good morning Nagaland’ also plans to highlight the different dishes of people other than Nagas who are settled in Nagaland. Furthermore ‘Good morning Nagaland’ will wrap up various unique recipes from local restaurants.
Recipes of various hot and delicious dishes are coming your way so grab you seat belts to an adventurous journey with ‘Good Morning Nagaland’ and expertise yourself in the food culture of Nagaland.
With some exceptions the general and most common recipe of all tribes traditional dishes are being provided.
Featuring in todays editon is the Rongmei Naga’s most common dish of which they are recognized as a tribe.
Contributed by Caroline Rongmei, Dimapur
For me, to add pork in my dish is always a very good excuse!
To those of you who have been experimenting with Naga cuisine, I encourage you to try this non-veggie vegetable dish. And the rest of you guys, staying far away from home, missing home and the hearth, cook this up and feel a little closer to home. Thank you all for stopping by -- Have a great food filled weekend!!
Pork Curry recipe of Rongmei Tribe
Pork and cabbage curry is one of the most common dishes of the Rongmei Naga community. Cabbage is such a versatile vegetable and super healthy too! I love it boiled, steamed, as a fresh salad, and the list goes on.
In the traditional Rongmei style of cooking, this lovely vegetable would be usually added as the Magic ingredient that binds the whole dish together.
Ingredients:
Pork – 1 kg
Flavored Lard - 2 Tbsp
Cabbage - 1 portion, diced
Onion - 2
Tomatoes - 3-4
Potatoes - 2-3 depending on size, diced
Salt - As per taste
Red Chilli Powder - 4 Tsp
Garlic – 15- 20 cloves
Water – 10- 15 cups
Method:
Cut the pork into small pieces and keep aside.
Heat a cooking pot, make it super hot, then stir dry the pork pieces.
Add a tablespoon of vegetable oil into the cooking pot and fry the onions, light saute, make sure not to caramelize it, else your entire dish will taste very onion.
Then, add the cabbage and tomatoes sauté for 2-3 minutes, return the fat pieces to the pot, add salt and chilli powder and mix.
Now, add the potatoes and water, cook covered till the water comes to a rolling boil. Then, smash the garlic pods with the back of your knife and dump it into the curry. Cover and cook till potatoes are cooked.
Once the potatoes are soft, mash some of the pieces to thicken the gravy. Sprinkle some chopped coriander and this curry is ready to be served with warm rice and nice chutney.
For me, to add pork in my dish is always a very good excuse!
To those of you who have been experimenting with Naga cuisine, I encourage you to try this non-veggie vegetable dish. And the rest of you guys, staying far away from home, missing home and the hearth, cook this up and feel a little closer to home. Thank you all for stopping by -- Have a great food filled weekend!!
Pork Curry recipe of Rongmei Tribe
Pork and cabbage curry is one of the most common dishes of the Rongmei Naga community. Cabbage is such a versatile vegetable and super healthy too! I love it boiled, steamed, as a fresh salad, and the list goes on.
In the traditional Rongmei style of cooking, this lovely vegetable would be usually added as the Magic ingredient that binds the whole dish together.
Ingredients:
Pork – 1 kg
Flavored Lard - 2 Tbsp
Cabbage - 1 portion, diced
Onion - 2
Tomatoes - 3-4
Potatoes - 2-3 depending on size, diced
Salt - As per taste
Red Chilli Powder - 4 Tsp
Garlic – 15- 20 cloves
Water – 10- 15 cups
Method:
Cut the pork into small pieces and keep aside.
Heat a cooking pot, make it super hot, then stir dry the pork pieces.
Add a tablespoon of vegetable oil into the cooking pot and fry the onions, light saute, make sure not to caramelize it, else your entire dish will taste very onion.
Then, add the cabbage and tomatoes sauté for 2-3 minutes, return the fat pieces to the pot, add salt and chilli powder and mix.
Now, add the potatoes and water, cook covered till the water comes to a rolling boil. Then, smash the garlic pods with the back of your knife and dump it into the curry. Cover and cook till potatoes are cooked.
Once the potatoes are soft, mash some of the pieces to thicken the gravy. Sprinkle some chopped coriander and this curry is ready to be served with warm rice and nice chutney.