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भारत के क्षेत्रीय व्यंजनIndian Regional Cuisines

Naga Cuisine

↳ from Nagaland, India

A smoke- and ferment-based cuisine with some of India's hottest chillies, centred on pork and axone.

History

Naga tribes preserve meat by smoking over hearths. Axone (akhuni), fermented soybean, gives dishes a deep funk.

Ingredients

  • Pork
  • Axone (fermented soybean)
  • Bamboo shoot
  • Raja mircha (king chilli)
  • Sticky rice
  • Colocasia leaves

How it's made

  1. Smoke pork over a hearth for days
  2. Boil it with axone and bamboo shoot
  3. Add crushed king chilli
  4. Serve with sticky rice and boiled greens
how to enjoy it

Serve & enjoy

Pairs with zutho (rice beer).

Ratings & notes

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