Ao tribe's unique fish preparation
The locals hollow the bamboo and put the marinated fish with spices to make it more delicious. It is kept on the fire to cook well, and lo and behold! The fish cooks along with the stuffed spices and flavours of bamboo trees.
A fiery Naga delicacy
Aikibeye is a hot, non-vegetarian dish made with Colocasia roots and mustard leaves. It is prepared using salt and very little water. Because so little water is used, the gravy tends to be thick. Steamed rice is the ideal side dish for this dish.
Exploring the culinary wonders of axone in Nagaland
Axone (akhuni) is made of fermented soybeans and is one of the most popular foods in Nagaland. It is mostly served as a side dish and is used along with vegetables for making stew and is most importantly used to make chutney. Smoked pork in Axone, Dried river-fish with Axone, and Dried beef with Axone are some popular dishes made with Axone.
The simplicity and flavour of Ao tribe's vegetarian dish
A simple dish made of colocasia, shredded cabbage leaves, mustard leaves, French beans, and a dash of salt is a rare vegetarian staple of the meals of locals. To combine the flavours for a delicious meal, everything is simmered in the same container until it is fully done.
Enhancing Naga meat dishes
In Nagaland, bamboo shoots are frequently used to prepare practically all meat dishes. It accentuates the dish's sour flavour and consuming them is healthy since they are high in fibre and vitamins.