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Nagaland
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Some of the best Naga specialities can be found in Mokokchung. The cuisine is varied and heaven for those who enjoy eating meat. The cuisines make liberal use of chicken, pork, and bamboo shoots in a variety of ways. Nagaland is a dry state, and that’s why alcohol isn’t allowed. However, some establishments provide Rice Beer, a local delicacy.
Zutho is a fermented rice beer that is popularly known as Apong. This drink is prepared by sprouting, and fermented by yeast and enzymes. The starch in the rice is made into malt to bring a particular taste and effect.
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.
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.
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.
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.
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.
