‘Good Morning Nagaland’: Mizo’s special dish, Recipe by Ruth Ovung

Ruth Ovung, a native of Mizoram is settled in Nagaland with her Lotha husband and three children.
In todays ‘Good Mornnig Nagaland’, Ruth shares a traditional local dish of the Mizos and a popular Mizo chutney.
Mizoram is situated in Northeast India, with Aizawl as its capital. Mizo is the official language and the most widely used language for verbal interactions. Rice is the staple food of Mizoram, Mizo’s love to add non-vegetarian ingredients in every dish.

Bu fai rarsa but (boiled rice with chicken)

Ingredients:
Rice (any kind)
Full Chicken (preferably local)
Salt

Method:
Clear the internals of the chicken and chop off its head, wings and legs.
After its properly cleaned with water, roast it in fire or gas till it turns brownish in color.
Then put the roasted chicken into a pot along with rice and water.
Boil it together with enough water covering the whole chicken.
Then put salt (the only tastemaker for the dish).
Continue boiling till the rice is cooked and the chicken is tender.
Make sure enough gravy remains in the dish which will be served as soup along with the dish and rice.

Aithang rawt (local chutney)

Ingredients:
Green Chilli
Tomatoes
Ngari (Manipuri dry fish)
Local leaf along with roots

Method:
Roast chillis and tomatoes together either on fire or gas.
Slice the local leaf along with its root. (The name of the leaf cannot be identified –it’s a heart shaped leaf with edible thin white roots which are also commonly consumed among the Nagas and other parts of the region as well.)
Smash the roasted ingredients together and put salt to taste.
Then add the sliced local leaf and serve hot with rice and other dishes.