Naga cuisine

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Naga cuisine, of the Naga people, features meats and fish, which are often smoked, dried or fermented. The various Naga tribes have their own cooking varieties, but they often interchange recipes. Nagas tend prefer boiled edible organic leaves. Some common dishes are fermented bamboo shoots with fish or pork, axone(soyabean boiled and smoked) with smoked pork and beef. Fermentation of raw meat is produced by keeping the meat for more than a month, which could then last for the whole year ahead. Anishi is made up of yam leaves.

References

• Naga recipes from Naga Ethnic Cuisine - A Class of its Own, Naga Women Voluntary Association.