Traditional Naga Recipes

Ingredients

• • Smoked Pork: 500 gms
• • Fermented Soybean (axone): 50 gms
• • Dried Red Chilli: 10 pieces
• • Tomato: 3 pieces
• • Salt to Taste

Cooking Method

1. Step 1: Cook the Fermented Soy Bean in a pot with water for about 1 to 2 hours
2. Step 2: Now add the remaining ingredients i.e., smoked pork, dried red chilli and tomato
3. Step 3: Cook until the meat is tender
4. Step 4: Grind the tomato and red chilli
5. Step 5: Mix all the ingredients and bring it to boil for about 1 to 2 minutes and ready to serve

Ingredients

• • Chicken: one whole Chicken about 2kg
• • Cherry Tomatoes: 1/2 kg
• • Alu Lasüng (Naga Garlic): 250gms
• • Mejanga Seeds Powder: 2 tbs
• • Garlic: 100gms
• • Oil
• • Salt to taste

For Marinating

• • Grind garlic & mejanga seeds together with tablespoon of oil and marinate the whole chicken and keep overnight

Cooking Method

1. Step 1: Fry the marinated chicken in a pan in less oil with covered lid for 1hr 30 min basting every 20 minutes
2. Step 2: Heat oil in a pan and add the whole cherry tomatoes and Alu Lasüng, and fry (sauté)
3. Step 3: Now, add the whole chicken and continue to fry about 5 minutes in low flames with covered lid. Garnish with mejanga seeds powder and its ready to serve

Ingredients

• • Kidney Beans: 50 gms
• • Runner beans: 50 gms
• • Black eyed beans: 50 gms
• • Dry bamboo shoot: 10 gms
• • Spring onion for garnish
• • Salt to Taste

Cooking Method

1. Step 1: Soak black eyed beans and kidney beans overnight (dried one)
2. Step 2: Take a cooking pot, cook kidney beans, black eyed beans with dry bamboo shoot until the beans are soft
3. Step 3: Add runner beans and cook for a minute. Serve garnish with spring onion

Ingredients

• • Chicken breast: 1kg
• • Nüoshi: 2 pieces
• • Red Chilli: 5 pieces
• • Tomato: 1 piece
• • Garlic: 10 cloves
• • Salt to taste

Cooking Method

1. Step 1: Cook nüoshi with red chilli, tomato and salt and grind. Marinate the chicken with garlic and salt for 10 mins and keep aside
2. Step 2: Butterfly each breast by slicing in half horizontally through the centre, cutting almost but not completely through. Now stuff the chicken with nüoshi paste
3. Step 3: Grill the chicken breast for 10 mins on each side