Nagaland is known for its cultural, ethnic and linguistic diversity. The state boasts of a rich socio-cultural heritage that includes many local tribes, each with their own distinct ethnic traditions. The northeastern state is also a favorite destination for nature lovers due to its diverse flora and fauna, forests, spectacular valleys and waterfalls.
Nagaland also has its own unique cuisine which is rich in flavor and represents the food culture of various tribal groups.
Naga cuisine is based on local produce that is available to the tribes. This includes mostly fish, meat, rice, herbs, vegetables and fermented grains. The food is definitely different from what you’re used to, so you might want to reconsider trying, but there are plenty of dishes that are delicious and worth trying at least once.
To understand the Naga cuisine and what a common resident eats, you can visit the Central Market in Kohima. The market will offer you a glimpse into exotic Naga tribal foods like mephi (wrinkled hornet grub), frogs, silkworms, snails, crabs, dried fish and pork, among others. The market offers exotic spices such as dried and fermented bamboo shoots, pungent king chillies and vegetables as well as a variety of leaves, which are important to Naga cuisine.
A regular Naga meal would include dishes such as rice, pork or any other meat, fish, steamed or steamed vegetables and a variety of chutneys or pickles.
Xeon, a fermented soybean paste, is an important part of Naga cuisine. Axone, also known as Akhuni, is used in a variety of preparations such as pickles, chutneys, curries and non-vegetarian dishes.
Axone is used in preparing pork, fish, chicken or beef dishes. What makes it special is the burst of flavors which are very different.
Local rice beer, jutho, and fermented fish sauce are common accompaniments with most Naga food.
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