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 Angami Naga’s most common dish of which they are recognized as a tribe.
Khuzama (southern angami) Asi kera Orami near NSF martyrs parks
Young energetic multi talented Asi KeraAsi Kera is from Khozama (Southern Angami) who presently runs a restaurant at states capital, Kohima near NSF Martyrs Park. He was one of the top 8 participants of first Naga Chef in the year 2013.
Asi Kera not only has zeal to cook but he also has a great interest for singing and a self styled interior designer.
In today’s edition of ‘Good Morning Nagaland’, Asi Kera shares the recipe of Angami Naga’s most common dish.
Kerhü (Naga daal) Tathu with Dzacie (Axone)
Ingredients:
Kerhu (Naga dal) 100 gram
King chilli 2 pieces
Ginger and 50 grams of Dzacie (fermented soyabean)
Method:
1. Roast the Naga daal for 5 to 7 minz
2. Crush the king chilli with a pinch of salt
3. Burn the Dzacie and mix with the chilli and Naga daal
4. Later add a small amount of crushed ginger and it is ready for serve
Pork trotters
Ingredients:
Pork trotters, garlic, ginger, dry chilli and king chilli
Method:
1. Half kilo of pork in a cooking pot
2. Add 300 ml of water along with ½ tea spoon of salt and ½ teaspoon of bunched dry chilli
3. Cook for 30 minutes, later add 1 king chilli
4. Cook for 15 minutes then add 4 to 5 cloves of garlic and ginger as required
5. Cook for 5 minutes and the pork trotter is ready to eat.
2 to 3 varieties of wild vegetables and local rice
with local salt
1. Crush the mix veg with hands for 5 to 10 minutes
2. Put 250 ml of water in a cooking pot
3. Add ½ teaspoon of local salt
4. Let it boil for 5 to 10 minutes, then add 200 grams of local rice
5. Cook for 15 minutes then add the mixed veggies and let it boil for 10 minutes
6. Later take a wooden spoon as suggested and stir continuously till the Galho gets a bit green and cooked.
Ingredients:
Kerhu (Naga dal) 100 gram
King chilli 2 pieces
Ginger and 50 grams of Dzacie (fermented soyabean)
Method:
1. Roast the Naga daal for 5 to 7 minz
2. Crush the king chilli with a pinch of salt
3. Burn the Dzacie and mix with the chilli and Naga daal
4. Later add a small amount of crushed ginger and it is ready for serve
Pork trotters
Ingredients:
Pork trotters, garlic, ginger, dry chilli and king chilli
Method:
1. Half kilo of pork in a cooking pot
2. Add 300 ml of water along with ½ tea spoon of salt and ½ teaspoon of bunched dry chilli
3. Cook for 30 minutes, later add 1 king chilli
4. Cook for 15 minutes then add 4 to 5 cloves of garlic and ginger as required
5. Cook for 5 minutes and the pork trotter is ready to eat.
2 to 3 varieties of wild vegetables and local rice
with local salt
1. Crush the mix veg with hands for 5 to 10 minutes
2. Put 250 ml of water in a cooking pot
3. Add ½ teaspoon of local salt
4. Let it boil for 5 to 10 minutes, then add 200 grams of local rice
5. Cook for 15 minutes then add the mixed veggies and let it boil for 10 minutes
6. Later take a wooden spoon as suggested and stir continuously till the Galho gets a bit green and cooked.