The Nagaland is known for its variety of culture and simplicity. Being one of the major states in the North Eastern part of India, it is an important tourist site for its beautiful scenery and most importantly food.
Naga cuisine mostly consists of meat and fish, which are often smoked, dried or fermented. Naga people tend to prefer boiled edible organic leaves on their plates, but also prefer spicy food due to their love for the most famous king chilly, also known as Raja Mircha in the Northeast.
One of the important and favourite food of Nagaland people is Samathu. Samathu is a well-known dish from the Sema/Sumi District in Nagaland and it is made with the right use of smoke pork and thick curry.The slow cooking method of the regional recipe allows the indigenous spices to meld with the flavours in the curry. It is an important dish loved by all the tribes of Nagaland.
Ingredients:
500 gm, smoked pork
200 gm chilli flakes
Mejenga –indigenous Pepper
Garlic
Ginger
Bamboo shoot vinegar to taste
Making of Samethu:
1. Cut the meat into small cube-sized pieces. Add 6-7 cups of water and bamboo shoot vinegar in a cooking pot and cook the meat till the lard comes out. At the same time, keep checking if the skin is cooked or not. Add more water if needed.
2. Once the lard comes out, remove the meat and keep aside. Meanwhile with the lard in the pot, fry the freshly pounded ginger and garlic till it’s golden.
3. Next lower the flame and add the local chilly flakes, Naga pepper and the meat, and give it a good stir. Lower the flame cook for two to three minutes with lid on, and then cook for another minute without the lid in high flame. Samuthu is now ready.
Serve the Samathu with a side of steamed rice and fresh ginger chutney for the complete Northeast Indian experience.