Eating SILKWORMS & Smoked Pork/Boiled Veggies with a local Tribal Angami family in Kohima, Nagaland 

Today's episode of the Nagaland Food series takes us to the home of Mesevilhou Sakhrie in Kohima. The young man, a student and passionate baker, welcomes us to try some everyday Naga dishes. The menu includes Thevo Shügu, Gakri, Rüsup, and Eripoka.
With all the mise en place for the first two dishes in sight, he starts with the preparation of Thevo Shügu. It's smoked pork chunks cooked with red chili flakes, roughly crushed ginger-garlic, and fermented bamboo shoot juice. As the dish simmers away, he prepares Gakri by briefly boiling tender mustard leaves in a special salt and mineral-enriched natural water collected from a nearby village.
Next, it's the turn of Rüsup, a simple oil-free dish made of assorted veggies (like bitter gourd, mushroom, eggplant, tomatoes, etc.), King chili, roughly crushed ginger-garlic, and fermented bamboo shoot juice. In between, he arranges the ingredients for the following dish, which is the main highlight.
Finally, it's time to cook the silkworms that have been nicely cleaned. Again it is simple oil-free dish, where silkworms are boiled in water along with cherry tomatoes, King chili, roughly crushed ginger-garlic, and fermented bamboo shoot juice.
As we marvel at their simple and healthy culinary traditions, we can't ignore the deep passion and pride with which the young man whips up the dishes. Mesevilhou also shares numerous anecdotes about their food culture that deepened our understanding of the cuisine.
Once the table is laid out, we start with the smoked pork. It is tender and flavorful with just a few ingredients. Gakri is bland, while Rüsup acts as a palate cleanser. The most adventurous part for us is trying the silkworms. Although we had tried them earlier and were eager to do so again to fully experience the cuisine, a slight hesitation persists since it isn't a regular part of our diet. On trying a morsel, we quite like it, as the tiny piece of meat is tender and distinctively flavorful. We also notice that the use of bamboo shoot juice and king chili lends a robust dimension to all the dishes where it's used. Overall, it's a great experience.
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Text by Swetaleena Nayak