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{{Indian cuisine}}<br />
'''Naga cuisine''' is the traditional cuisine of the [[Naga people]]. It features [[meat]]s and [[fish]], which are often [[smoked]], [[Dried meat|dried]] or [[Fermentation (food)|fermented]] .<br />
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== Overview == <br />
The various [[Naga people]] have their own cuisines, but often exchange recipes. A typical Naga meal consists of Rice, a meat dish, one or two boiled vegetable dishes, and a chutney/pickle (Tathu). <br />
Rice is the main carbohydrate source in the Naga diet and this region produces a number of prized rice varieties, but rice is also imported into the region from other states.<br />
Dried/smoked meat is a very important ingredient in Naga cuisine and has practical significance for sustenance farmers/foragers and hunters. Smoked meat is often kept for an entire year to provide [[food security]] for individual families.<br />
Nagas tend to prefer boiled edible organic leaves and wild forage which makes up a large part of the diet of many Naga regions.<br />
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Naga food tends to be spicy and there are several different varieties of chillies in Nagaland. The most notable being [[Naga Morich]] and [[Bhut jolokia]]. <br />
The [[ginger]] used in the Naga cuisine is spicy, aromatic and is different from the common ginger. Garlic and ginger leaves are also used in cooking meat dishes. <br />
[[Sichuan pepper]] is also a popular spice used by the Nagas.<br />
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=== Dishes ===<br />
[[File:Naga Smoked Pork with Axone (Fermented Soyabeans).jpg|thumb|Smoked pork with axone]]<br />
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* Fermented [[bamboo shoot]]s made from tender shoot of the Bamboo tree are often served with fish and pork. <br />
* ''[[Akhuni]]'' (axone), a fermented soybean product often served with smoked pork and beef, it's a Sema tribe delicacy. <br />
* ''Anishi'' are fermented [[Taro|taro leaves]] made into patties and then smoked over the fire or sun dried, it's an Ao tribe delicacy.<br />
* ''[[Galho]]'' is a mix rice dish made from a mixture of rice, vegetables and various meats.<ref>{{Cite web|url=https://rootsandleisure.com/recipe-of-naga-dish-galho/|title=Recipe of Galho – Yummy Rice Dish from Nagaland|date=30 July 2017|website=Roots and Leisure|access-date=6 August 2021}}</ref><br />
* [[Smoked meat]] produced by keeping the meat above a fire or hanging on the wall of the kitchen for anywhere between 1 day to 2 weeks or longer.<br />
* ''Yongjack'' ([[Parkia speciosa]]?) are long treebeans often eaten roasted over coals, and are often traded in bunches.<ref>{{Cite web|title=7 Special Dishes Of Nagaland That Everyone Needs to Try|url=https://food.ndtv.com/food-drinks/7-special-dishes-of-nagaland-that-everyone-needs-to-try-1786800|access-date=2021-06-27|website=NDTV Food|language=en}}</ref><br />
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== References ==<br />
{{Reflist}}<br />
{{ref begin}}<br />
* [http://www.akasworld.com/modules.php?name=Content&pa=list_pages_categories&cid=4 Naga recipes] from ''Naga Ethnic Cuisine - A Class of its Own'', Naga Women Voluntary Association.<br />
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{{cuisines}}<br />
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[[Category:Naga cuisine| ]]<br />
[[Category:Culture of Nagaland]]<br />
[[Category:Northeast Indian cuisine]]<br />
[[Category:Cuisine by ethnicity]]<br />
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