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Naga Cuisine
Naga cuisine is the traditional cuisine of the Naga people of Nagaland, India. It features meats and fish, which are often smoked, dried or fermented। Overview The various Naga people have their own cuisines, but often exchange recipes. A typical Naga meal consists of Rice, a meat dish, one or two boiled vegetable dishes, and a chutney/pickle (Tathu). Rice is the main carbohydrate source in the Naga diet and this region produces a number of prized rice varieties, but rice is also imported into the region from other states. Dried/smoked meat is a very important ingredient in Naga cuisine and has practical significance for sustenance farmers/foragers and hunters. Smoked meat is often kept for an entire year to provide food security for individual families. Nagas tend to prefer boiled edible organic leaves and wild forage which makes up a large part of the diet of many Naga regions. Naga food tends to be spicy and there are several different varieties of chillies in Nagaland. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naga People
Nagas are various ethnic groups native to northeastern India and northwestern Myanmar. The groups have similar cultures and traditions, and form the majority of population in the Indian states of Nagaland and Manipur and Naga Self-Administered Zone of Myanmar; with significant populations in Arunachal Pradesh and Assam in India; Sagaing Region and Kachin State in Myanmar (Burma). The Nagas are divided into various Naga ethnic groups whose numbers and population are unclear. They each speak distinct Naga languages often unintelligible to the others, but all are somehow in a way loosely connected to each other. Etymology The present day Naga people have been called by many names, like 'Noga' by Assamese, 'Hao' by Manipuri and 'Chin' by Burmese. However, over time 'Naga' became the commonly accepted nomenclature, and was also used by the British. According to the Burma Gazetteer, the term 'Naga' is of doubtful origin and is used to describe hill tribes that occupy the count ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naga Smoked Pork With Axone (Fermented Soyabeans)
Naga or NAGA may refer to: Mythology * Nāga, a serpentine deity or race in Hindu, Buddhist and Jain traditions * Naga Kingdom, in the epic ''Mahabharata'' * Phaya Naga, mythical creatures believed to live in the Laotian stretch of the Mekong River * Naga, another name for Bakunawa, a sea serpent deity in Filipino mythology Clans and ethnic groups * Naga people, an ethnic group of northeast India and northwest Burma * Nagas of Padmavati, a royal dynasty of the 3–4 centuries AD * Naga Rajputs, a group of Rajput clans * Naga people (Lanka), an ancient tribe of Sri Lanka * Dashanami Sampradaya#Naga Sadhus, Naga Sadhus, Hindu ascetics of the Himalayas Hot peppers * Naga Morich * Bhut jolokia * Naga Viper pepper Organizations * Naga Regiment, an infantry regiment of the Indian Army * North American Grappling Association * North American Guqin Association * National African American Gun Association People * Prince Naga (c. 8th century), Japanese prince * Tarek Naga (born 1953), Egy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine By State Or Union Territory
Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asian ethnic groups, referring to people of the Indian subcontinent, as well as the greater South Asia region prior to the 1947 partition of India * Anglo-Indians, people with mixed Indian and British ancestry, or people of British descent born or living in the Indian subcontinent * East Indians, a Christian community in India Europe * British Indians, British people of Indian origin The Americas * Indo-Canadians, Canadian people of Indian origin * Indian Americans, American people of Indian origin * Indigenous peoples of the Americas, the pre-Columbian inhabitants of the Americas and their descendants ** Plains Indians, the common name for the Native Americans who lived on the Great Plains of North America ** Native Americans in the Uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northeast Indian Cuisine
The points of the compass are a set of horizontal, radially arrayed compass directions (or azimuths) used in navigation and cartography. A compass rose is primarily composed of four cardinal directions—north, east, south, and west—each separated by 90 degrees, and secondarily divided by four ordinal (intercardinal) directions—northeast, southeast, southwest, and northwest—each located halfway between two cardinal directions. Some disciplines such as meteorology and navigation further divide the compass with additional azimuths. Within European tradition, a fully defined compass has 32 'points' (and any finer subdivisions are described in fractions of points). Compass points are valuable in that they allow a user to refer to a specific azimuth in a colloquial fashion, without having to compute or remember degrees. Designations The names of the compass point directions follow these rules: 8-wind compass rose * The four cardinal directions are north (N), east (E), s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture Of Nagaland
Nagaland () is a landlocked state in the northeastern region of India. It is bordered by the Indian states of Arunachal Pradesh to the north, Assam to the west, Manipur to the south and the Sagaing Region of Myanmar to the east. Its capital city is Kohima and its largest city is Dimapur. The state has an area of with a population of 1,980,602 as per the 2011 Census of India, making it one of the smallest states in India.Census of India 2011 Govt of India Nagaland became the 16th state of India on 1 December 1963. It is home to a rich variety of natural, cultural and environmental resources. Nagaland is a mountainous state and lies between the parallels of 95 and 94 degrees east longitude and 25.2 and 27.0 degrees latitude north. The high-profile [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naga Cuisine
Naga cuisine is the traditional cuisine of the Naga people of Nagaland, India. It features meats and fish, which are often smoked, dried or fermented। Overview The various Naga people have their own cuisines, but often exchange recipes. A typical Naga meal consists of Rice, a meat dish, one or two boiled vegetable dishes, and a chutney/pickle (Tathu). Rice is the main carbohydrate source in the Naga diet and this region produces a number of prized rice varieties, but rice is also imported into the region from other states. Dried/smoked meat is a very important ingredient in Naga cuisine and has practical significance for sustenance farmers/foragers and hunters. Smoked meat is often kept for an entire year to provide food security for individual families. Nagas tend to prefer boiled edible organic leaves and wild forage which makes up a large part of the diet of many Naga regions. Naga food tends to be spicy and there are several different varieties of chillies in Nagaland. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parkia Speciosa
''Parkia speciosa'', the bitter bean, twisted cluster bean or stink bean, is a plant of the genus ''Parkia'' in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to, but stronger than that of the shiitake mushroom, due to sulfur-containing compounds also found in shiitake, truffles and cabbage. Botanical description The petai tree can grow to about 30 metres. It bears flowers in a light bulb-shaped mass at the end of long stalks. The flowers secrete a nectar that attracts bats and other pollinators. The fruits emerge as long, twisted, translucent pods in a cluster of seven or eight pods. When those pods are mature, within them will reside the petai beans or seeds. Use in cooking The beans of other ''Parkia'' species (for example, ''Parkia javanica'' and ''Parkia singularis'') are also popular as culinary ingredient in Indonesia, Malaysia, Singapore, Brunei, Laos, south ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Meat
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide. Smoking with wood Generally meat is smoked using hardwood or wood pellets made from hardwood; softwood is not recommended due to increased PAH from the resin. Wood smoke adds flavor, aroma, and helps with preservation. There are two types of smoking: cold smoking generally occurs below and has more preservative value. Hot smoking generally occurs above . Most woods are seasoned and not used green. There are many types of wood used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galho
''Galho'' or mix rice dish is a popular Naga food made from a mixture of rice, vegetables and various meats. It is usually served simple that is with its main ingredients but one can try or put various other ingredients into the ''Galho''. General recipes Galho uses different kinds of ingredients such as rice, Chinese knotweed, pork or beef, various vegetables and so on. See also * Naga cuisine Naga cuisine is the traditional cuisine of the Naga people of Nagaland, India. It features meats and fish, which are often smoked, dried or fermented। Overview The various Naga people have their own cuisines, but often exchange recipes. A ... References External links Naga cuisine {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taro
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term ''taro'' was borrowed from the Māori language when Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:*''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahitian; in < ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akhuni
''Akhuni'' ( Nagamese: ), also known as ''axone'', is a fermented soybean product commonly used in Naga cuisine. ''Axone'' is perhaps the most commonly used fermented product of Nagaland and the North Eastern Region of India. Etymology The word ''Axone'' is from Sümi dialect, and is a combination of two words ''Axo-ne'', ''Axo'' means "aroma" or "smell" and the word ''ne'' or ''nhe'' (similar word "tho") means "deep" or "strong". So it can be literally translated as "deep Smell" or "strong smell". Consumption It is prepared year-round from soybeans by people of all tribes, but most notably the Sümi Nagas of Nagaland. Soybeans grow at an altitude of 1,500 m and in rainy conditions, making them well suited for the Naga hills. They are also a protein-rich legume and traditionally protein-sparse diet. ''Axone'' is prepared by rinsing picked soybeans in freshwater, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo Shoot
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process. Harvested species Most young shoots of bamboo are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include: *''Acidosasa'' – native to South China and Vietnam :*''Acidosasa edulis'' – endemic to the pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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