Traditional Zeliang Naga Dish by Dr Lungsang Zeilang

Unique Nagas and the inimitable Naga dishes  Eastern Mirror with its feature ‘Good morning Nagaland’ aims to highlight all the important traditional dishes that distinct every tribe of Nagaland through their unique ways of cooking. ‘Good morning Nagaland’ also plans to highlight the different dishes of people other than Nagas who are settled in Nagaland. Furthermore ‘Good morning Nagaland’ will wrap up various unique recipes from local restaurants. Recipes of various hot and delicious dishes are coming your way so grab you seat belts to an adventurous journey with ‘Good Morning Nagaland’ and expertise yourself in the food culture of Nagaland. With some exceptions the general and most common recipe of all tribes traditional dishes are being provided. Featuring in todays editon is the Zeliang Naga’s most common dish of which they are recognized as a tribe. Delicious ‘Cuinang’ dish is a favorite of the Zeliangs’ and is a special dish served on special occasions. Pork and yam with bamboo shoot (Cuinang) (A Traditional Zeliang Naga Dish) Ingredients -Half kilo pork cut into medium sized pieces -Yam half kilo peeled and cubed -250 grams thinly shredded long strands of fermented bamboo shoot(cuinang) parboiled for 10 minutes, washed, squeezed of all the water -8/9 cloves of garlic roughly ground -1.5 tsp of red chilli powder -Salt to tast -About 10 regular cups of water Method In a thick pan pour the required amount of water, add chilli powder and salt, and add the pork. Cook for about 30 minutes and then add the yam. Cook for another 30 minutes. Do not stir until the yam is soft. Now take out the yam and roughly mash it so that it formsathickand delicious gravy. Add the parboiled bamboo shoot and cook for 10 minutes. Finally toss in the garlic and cook for another 10 minutes till the raw smell of the garlic is gone. Serve steaming hot with rice, greens and chutney. Dr. Lungsang Zeliang, Associate Professor Nagaland University (dept of education). Dr. Lungsang, particularly interested in researching Naga culture has love for Naga cuisines as well. She opined Naga cuisine as rich, diverse and healthy and that one should take steps to preserve and promote Naga cuisine.