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’ after successfully completing its venture of sharing various traditional dishes of Nagaland and other parts of the country is now set to promote various specialties of local restaurants which are mostly run by local entrepreneurs in all corners of Nagaland.
Be a part of the journey every Monday and explore the mouth watering dishes of local restaurants which may be just a mile away from you.
With passion came profession for Joel Basumatari who followed his dream of one day becoming a famous chef.
‘Smokey Joes & Grill’ located at Purana Bazar Asian Highway-1 run by Joel is one amongst the few restaurants in Dimapur that focuses on promoting the indigenous food of Nagaland.
Joel studied hospitality management from Thames Valley University, London, he also worked with several 5 star hotels including Chef De Partie in ‘Crown Plaza London Heathrow’, UK, Commis Chef in ‘The Regent Park Hotel Marriott, Swiss Cottage’, UK, and Commis Chef in ‘The Washington Mayfair, Green Park’, UK.
He also judged ‘The Naga Chef’ for various seasons, he loves travelling around to promote and revive the indigenous food of Nagaland.
Ingredients:
Smoked Pork 250 gm
Green Chilly 4 to 6 nos
Bamboo Shoot 30 gm
Local Oyster Mushroom 150 gm
Local Mustard Leaves 200 gm
Garlic Chopped 20 gm
Zanthozylum Seed 20 gm
Zanthozylum Leaves to garnish
Smoked Chilly Oil to Drizzle
Salt to taste
Black Pepper to season
Oil as required
Method:
1. Take the smoked pork and cut it into chunk size
2. Take a pan and boil the meat in water until the pork is 80 percent cooked, drain and set aside
3. Cut the chilly and chop the garlic
4. Shred the oyster mushroom and mustard leaves
5. Broil the zanthozylum seed and grind it and set aside
6. Fry the zanthozylum leaves till crispy and green and set aside
7. Now put some oil in a frying pan and add the mustard leaves and sauté little then add chilly and garlic and stir
8. Add the cooked smoked pork , oyster mushroom and bamboo shoot
9. Add the black pepper powder and the zanthozylum leaves and cook the dish thoroughly till the dish is cooked
10. To serve put the dish in a serving bowl and garnish it with crispy fried zanthozylum leaves and drizzle it with smoked chilly oil.
