Naga cuisine

This article is part of the series
Indian cuisine
Regional cuisines North India Main article Awadhi Punjabi Kumauni Mughlai Kashmiri Rajasthani Uttar Pradeshi North-East India Assamese Meghalayan Manipuri Naga Sikkimese Tripuri Arunachalese South India Main article Andhra Karnataka Kerala Tamil Hyderabadi Udupi Mangalorean Saraswat Mangalorean Catholic East India Bengali Oriya Bihari Bhojpuri West India Goan Gujarati Marathi Malvani & Konkani Sindhi Parsi Other Indian Chinese Nepali Jain (Satvika) Anglo-Indian Chettinad Fast food Malaysian Indian Cuisine
Ingredients and types of food Main dishes Desserts Bread Drinks Snacks Spices Condiments
Preparation and cooking Handi Karahi Tava Uruli Other
See also History Etiquette Indian chefs Cookbook: Cuisine of India
India portal

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.