I have always been inquisitive of tribal culture and cuisines and have found their history intriguing.
So much so I have studied some of their cuisines in depth and tried to adopt the uniqueness of their culinary art, their special, exotic ingredients in some of my recipes besides learning, cooking and savoring their own special and unique tribal recipes.
I dedicate this column to the very special cuisine of Nagaland.
Rice forms the staple food of the Nagas and is generally had with vegetables or meat (chicken, pork or beef). Meats are oftern dried, smoked or fermented. The Nagas are generally fond of chillies. The vegetables and meat are cooked together and are basically boiled.
The main drink is rice beer, which can be consumed any time. If hygienically prepared, it is a pleasing drink that has good nutritive value too.
Different Naga tribes have their own cooking varieties, although there is an influence of each other's recipes. A typical Naga meal consists of a meat dish, a boiled vegetable dish or two, rice and a chutney (tathu).
Nagas also prefer boiled edible organic leaves.
