Naga cuisine

Naga Cuisine is the traditional cuisine of the Naga people, an ethnic group native to the northeastern part of India and northwestern Myanmar. The cuisine is known for its variety and simplicity, with a strong emphasis on meat and locally available ingredients.

Overview

Naga cuisine is characterized by its use of a variety of meats, including chicken, pork, beef, fish, and even dog meat. The cuisine also makes extensive use of locally available ingredients, such as bamboo shoots, fermented soybeans, and a variety of chili peppers, including the bhut jolokia, one of the hottest chilies in the world.

Ingredients

The primary ingredients in Naga cuisine are meat and fish, which are often smoked, dried, or fermented. The cuisine also includes a variety of indigenous vegetables and fruits, such as cabbage, mustard leaves, roselle leaves, and tomatoes. Naga cuisine also makes extensive use of rice, which is a staple food in the region.

Dishes

Some of the most popular dishes in Naga cuisine include:

• Smoked Pork with Bamboo Shoots: This dish is made by smoking pork with bamboo shoots and a variety of spices.
• Naga Ghost Chili Sauce: This sauce is made from the bhut jolokia chili, which is one of the hottest chilies in the world.
• Fermented Soybean Chutney: This chutney is made from fermented soybeans and is a common accompaniment to many Naga dishes.

See Also

• Indian Cuisine
• Bhut Jolokia
• Bamboo Shoots

References

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  Naga Smoked Pork with Axone (Fermented Soyabeans)