In today's episode, with our amazing host Nino leading the way, we embarked on a thrilling culinary expedition in P Khel Zeike Kohima Village to unravel some bold and unexpected flavors of Naga cuisine.
We started the food exploration by a visit to a local brewery because we wanted to delve deep into the processes behind brewing traditional rice beers which is a staple. Here we tasted Zutho made of native rice and Khe made of adlay millet and loved their mild refreshing taste. Nino also made us taste the fermented adlay millet grains that the locals like to consume along with the liquor.
Next we reached the bustling all-women Mao market. The place was dotted with an array of wild foods that piqued our curiosity. This was a great place to get introduced to the state's unique culinary traditions.
Here, we found a captivating variety of wild delicacies, from plump frogs to woodworms, snails to silkworms and even bee larvae. The vendors enthusiastically showed us their products. It was a place where the wild found its way onto the plates of those who dared to explore these culinary treasures. Surprisingly because of the difficulty in procuring these wild stuff, their prices were quite exorbitant.
We too decided to try one of these wild ingredients and zeroed in on a handful of plum wriggly woodworms. With our freshly acquired woodworms, we eagerly made our way to Kereki Homestay in Kigwema village to cook it.
This charming homestay was nestled amidst picturesque landscapes, offering a warm and welcoming atmosphere. Here, we meet Novi- U and his family who runs the homestay. After a warm reception from the genial family we headed to the kitchen to start with the lunch preparation. It was an opportunity to have a deeper understanding of the local cuisine and the culinary traditions.
The menu included kelu fry or woodworms cooked with onions, tomatoes, ginger, garlic, basic spices and bamboo shoot juice. Then there was galho which is a savoury porridge like dish made of rice, fermented soybeans and some local greens. Lastly there was a fermented soyabean and chilli based condiment called akhuni chutney.
With its gooey texture and distinctively sharp taste, the woodworms seemed a bit challenging for us. It was an acquired taste that needed to be developed. Galho was comforting while the chutney was spicy and piquant. Two key ingredients of the Naga cuisine are the quintessential King Chilli, fermented soyabean called akhuni. Food is mostly boiled or cooked with minimal spices.
After our satisfying meal we embarked on a captivating village tour led by Novi-U's brother Adolie. His immaculate knowledge about his village and community made it an immersive experience. As we strolled through the village pathways, we were welcomed by the sight of traditional Naga huts dotting the landscape. It was a rare opportunity to gain a deeper appreciation for its people and their rich heritage. This was the perfect way to conclude this adventure.
About the host:
anubhavsapra.com/
Facebook: / delhifoodwalks
Twitter: / delhifoodwalks
Instagram: / delhifoodwalks
Design and filmed by Rahul Singh
/ iamrahulsingh.2
Text by Swetaleena Nayak
5 сен 2023
