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Nagaland

Nagaland, in northeastern India, is a hilly tribal frontier with Kohima as its capital, famed for WWII’s Battle of Kohima and the Hornbill Festival’s warrior dances. Known for headhunting pasts, bamboo crafts, and Christianity, its economy leans on farming and handicrafts amid rugged terrain. Its 16 tribes weave a fierce, colorful tapestry. Nagaland’s wild spirit thrives.

Nagaland

Featured Dishes from Nagaland

Chhangban leh kurtai

Chhangban leh kurtai

Sticky rice cakes made with rice flour and jaggery that are steamed inside banana leaves

Koat pitha

Koat pitha

Rice flour and banana fritters, serve with tea

Naap nang

Naap nang

Black sticky rice pudding

Dzutse

Dzutse

Dzutse is a type of rice beer from Nagaland, known for its nutritious content and is enjoyed by people of all ages. It is one of the three main varieties of rice beer in the region, along with Zutho and Ruhi.

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Zutho

Zutho

Aam-su

Aam-su

Akini chokibo

Akini chokibo

Snails cooked with perilla seeds

Amurso

Amurso

Chicken, bamboo and rice soup, flavored with herbs, serve with chile sauce, chutney

Angu pongsen

Angu pongsen

Fish cooked inside bamboo tubes, made with dried bamboo shoots, garlic, mashed chili peppers, edible fern, fish and salt

Awoshi kipiki ngo axone

Awoshi kipiki ngo axone

Smoked pork in a sauce of fermented soybean

Bai

Bai

Soup with vegetables, bamboo, rice, may also be made with meat such as pork

Bear

Bear

Bears are carnivoran mammals of the family Ursidae . They are classified as caniforms, or doglike carnivorans. Although only eight species of bears are extant, they are widespread, appearing in a wide variety of habitats throughout most of the Northern Hemisphere and partially in the Southern Hemisphere. Bears are found on the continents of North America, South America, and Eurasia. Common characteristics of modern bears include large bodies with stocky legs, long snouts, small rounded ears, shaggy hair, plantigrade paws with five nonretractile claws, and short tails. While the polar bear is mostly carnivorous, and the giant panda is mostly herbivorous, the remaining six species are omnivorous with varying diets. With the exception of courting individuals and mothers with their young, bears are typically solitary animals. They may be diurnal or nocturnal and have an excellent sense of smell. Despite their heavy build and awkward gait, they are adept runners, climbers, and swimmers. Bears use shelters, such as caves and logs, as their dens; most species occupy their dens during the winter for a long period of hibernation, up to 100 days.

Bee larvae

Bee larvae

Bees are winged insects closely related to wasps and ants, known for their roles in pollination and, in the case of the best-known bee species, the western honey bee, for producing honey. Bees are a monophyletic lineage within the superfamily Apoidea. They are currently considered a clade, called Anthophila. There are over 20,000 known species of bees in seven recognized biological families. Some species – including honey bees, bumblebees, and stingless bees – live socially in colonies while most species – including mason bees, carpenter bees, leafcutter bees, and sweat bees – are solitary. Bees are found on every continent except Antarctica, in every habitat on the planet that contains insect-pollinated flowering plants. The most common bees in the Northern Hemisphere are the Halictidae, or sweat bees, but they are small and often mistaken for wasps or flies. Bees range in size from tiny stingless bee species, whose workers are less than 2 millimeters (0.08 in) long, to the leafcutter bee Megachile pluto, the largest species of bee, whose females can attain a length of 39 millimeters (1.54 in).

Beef

Beef

Beef is the culinary name for meat from cattle . Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Cat

Cat

The cat , also referred to as the domestic cat, is a small domesticated carnivorous mammal. It is the only domesticated species of the family Felidae. Advances in archaeology and genetics have shown that the domestication of the cat occurred in the Near East around 7500 BC. It is commonly kept as a pet and farm cat, but also ranges freely as a feral cat avoiding human contact. It is valued by humans for companionship and its ability to kill vermin. Its retractable claws are adapted to killing small prey species such as mice and rats. It has a strong, flexible body, quick reflexes, and sharp teeth, and its night vision and sense of smell are well developed. It is a social species, but a solitary hunter and a crepuscular predator. Cat communication includes vocalizations—including meowing, purring, trilling, hissing, growling, and grunting—as well as body language. It can hear sounds too faint or too high in frequency for human ears, such as those made by small mammals. It secretes and perceives pheromones. Female domestic cats can have kittens from spring to late autumn in temperate zones and throughout the year in equatorial regions, with litter sizes often ranging from two to five kittens. Domestic cats are bred and shown at events as registered pedigreed cats, a hobby known as cat fancy. Animal population control of cats may be achieved by spaying and neutering, but their proliferation and the abandonment of pets has resulted in large numbers of feral cats worldwide, contributing to the extinction of bird, mammal, and reptile species.

Chicken with vegetables

Chicken with vegetables

Chicken and vegetables cooked in a wok with very little to no oil

Crab

Crab

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Deer

Deer

A deer or true deer is a hoofed ruminant ungulate of the family Cervidae (informally the deer family). Cervidae is divided into subfamilies Cervinae (which includes, among others, muntjac, elk (wapiti), red deer, and fallow deer) and Capreolinae (which includes, among others reindeer (caribou), white-tailed deer, roe deer, and moose). Male deer of almost all species (except the water deer), as well as female reindeer, grow and shed new antlers each year. These antlers are bony extensions of the skull and are often used for combat between males. The musk deer (Moschidae) of Asia and chevrotains (Tragulidae) of tropical African and Asian forests are separate families that are also in the ruminant clade Ruminantia; they are not especially closely related to Cervidae.

Dog

Dog

Dog meat, also known as fragrant meat or simply fragrant, is the meat derived from dogs. Historically human consumption of dog meat has been recorded in many parts of the world. In the 21st century, dog meat is consumed to a limited extent in Cambodia, China, India, Indonesia, Ghana, Laos, Nigeria, South Korea, Switzerland, and Vietnam. In these areas, the legality of dog meat consumption varies with some nations permitting it or lacking a nationwide ban. It was estimated in 2014 that worldwide, 25 million dogs are eaten each year by humans.

Doh sniang nei-iong

Doh sniang nei-iong

Pork cooked in black sesame paste

Dried beef with axone

Dried beef with axone

Dried beef with axone is a traditional dish from Nagaland, where axone, a fermented soybean paste, is often used to enhance the flavor of meats. The dish typically involves marinating the dried beef with axone and cooking it to create a rich, savory flavor profile.

Dried river fish with akhuni, fermented soybeans

Dried river fish with akhuni, fermented soybeans

Duck

Duck

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated; the domesticated duck is a common livestock bird in a variety of cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy duck that has been force fed to produce foie gras.

Elephant

Elephant

Elephants are the largest living land animals. Three living species are currently recognised: the African bush elephant , the African forest elephant (L. cyclotis), and the Asian elephant (Elephas maximus). They are the only surviving members of the family Elephantidae and the order Proboscidea; extinct relatives include mammoths and mastodons. Distinctive features of elephants include a long proboscis called a trunk, tusks, large ear flaps, pillar-like legs, and tough but sensitive grey skin. The trunk is prehensile, bringing food and water to the mouth and grasping objects. Tusks, which are derived from the incisor teeth, serve both as weapons and as tools for moving objects and digging. The large ear flaps assist in maintaining a constant body temperature as well as in communication. African elephants have larger ears and concave backs, whereas Asian elephants have smaller ears and convex or level backs. Elephants are scattered throughout sub-Saharan Africa, South Asia, and Southeast Asia and are found in different habitats, including savannahs, forests, deserts, and marshes. They are herbivorous, and they stay near water when it is accessible. They are considered to be keystone species, due to their impact on their environments. Elephants have a fission–fusion society, in which multiple family groups come together to socialise. Females (cows) tend to live in family groups, which can consist of one female with her calves or several related females with offspring. The leader of a female group, usually the oldest cow, is known as the matriarch.

Fish stew

Fish stew

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Fish soups are similar to and often indistinct from fish stews, though soup is generally wetter than stew.

Frog

Frog

Phlyctimantis maculatus is a species of frog in the family Hyperoliidae. They are silvery greyish-brown with dark brown to black spots, and derive their name from bright red coloring on the ventral side of their hind legs. Adult body length is typically 6 to 7.5 centimeters. These frogs have vertical pupils. Common names include red-legged running frog, brown-spotted tree frog, red-legged Kassina, red-legged pan frog, spotted running frog, tiger leg running frog, and vlei frog. Phlyctimantis maculatus is endemic to the tropical and sub-tropical areas of Africa's east coast . The frog thrives in varying terrain including shrubland, grassland, savannah, and forest as long as there exists a ready source of fresh water or high humidity. Its natural habitats are dry savanna, moist savanna, subtropical or tropical dry shrubland, subtropical or tropical moist shrubland, temperate grassland, subtropical or tropical dry lowland grassland, subtropical or tropical seasonally wet or flooded lowland grassland, swamps, intermittent freshwater lakes, freshwater marshes, intermittent freshwater marches, arable land, pastureland, rural gardens, heavily degraded former forest, water storage areas, and ponds. It is threatened by habitat loss.

Galho

Galho

Galho, also known as Zawo, 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. Galho uses different kinds of ingredients such as rice, Chinese knotweed, pork or beef, various vegetables and so on.

Galkemeluo

Galkemeluo

Greens, bamboo shoot, vegetables, dry/smoked meat (can also use fish or snails), dry fish, axone, tomato

Goat

Goat

Goat meat is the meat of the domestic goat . The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat. The culinary name "chevon", a blend of chèvre "goat" in French and mouton "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928,: 19 however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat. Goat meat is both a staple and a delicacy in the world's cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Abruzzese, Mexican, Caribbean (Jamaica), Haitian cuisine, Dominican cuisine and Ecuadorian. Cabrito, which is baby goat, is a typical food of Monterrey, Nuevo León, Mexico; in Italy it is called "capretto". Goat meat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is another popular variety.

Insects

Insects

Insects as food or edible insects are insect species used for human consumption. Over 2 billion people are estimated to eat insects on a daily basis. Globally, more than 2,000 insect species are considered edible, though far fewer are discussed for industrialized mass production and regionally authorized for use in food. Many insects are highly nutritious, though nutritional content depends on species and other factors such as diet and age. Insects offer a wide variety of flavors and are commonly consumed whole or pulverized for use in dishes and processed food products such as burger patties, pasta, or snacks. Like other foods, there can be risks associated with consuming insects, such as allergic reactions. As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption. Human consumption of 2,205 different insect species has been documented. The table below ranks insect order by number and percentage of confirmed species consumed and presents each insect orders' percentage of known insect species diversity. With the exceptions of orders Orthoptera and Diptera, there is close alignment between species diversity and consumption, suggesting that humans tend to eat those insects that are most available.

Rajma masala

Rajma masala

Rajma Masala is a popular North Indian dish made from red kidney beans cooked in a thick, spiced gravy of onions, tomatoes, and various spices. It is often served with rice, known as Rajma Chawal, and is a staple in many Indian households.

Kingfisher

Kingfisher

Kingfishers are a family, the Alcedinidae, of small to medium-sized, brightly coloured birds in the order Coraciiformes. They have a cosmopolitan distribution, with most species living in the tropical regions of Africa, Asia, and Oceania, but also can be found in Europe and the Americas. They can be found in deep forests near calm ponds and small rivers. The family contains 118 species and is divided into three subfamilies and 19 genera. All kingfishers have large heads, long, sharp, pointed bills, short legs, and stubby tails. Most species have bright plumage with only small differences between the sexes. Most species are tropical in distribution, and a slight majority are found only in forests. They consume a wide range of prey, usually caught by swooping down from a perch. While kingfishers are usually thought to live near rivers and eat fish, many species live away from water and eat small invertebrates. Like other members of their order, they nest in cavities, usually tunnels dug into the natural or artificial banks in the ground. Some kingfishers nest in arboreal termite nests. A few species, principally insular forms, are threatened with extinction. In Britain, the word "kingfisher" normally refers to the common kingfisher.

Mithun

Mithun

Mithun, also known as gayal, is a semi-domesticated cattle species found in Northeast India, and its meat has recently been recognized as a food animal by the Food Safety and Standards Authority of India. Mithun meat is considered leaner and healthier compared to traditional beef, and it holds significant cultural importance in the regions where it is consumed.

Monkey

Monkey

Monkey is a common name that may refer to most mammals of the infraorder Simiiformes, also known as simians. Traditionally, all animals in the group now known as simians are counted as monkeys except the apes. Thus monkeys, in that sense, constitute an incomplete paraphyletic grouping; however, in the broader sense based on cladistics, apes are also included, making the terms monkeys and simians synonyms in regard to their scope. In 1812, Étienne Geoffroy grouped the apes and the Cercopithecidae group of monkeys together and established the name Catarrhini, "Old World monkeys" ("singes de l'Ancien Monde" in French). The extant sister of the Catarrhini in the monkey ("singes") group is the Platyrrhini (New World monkeys). Some nine million years before the divergence between the Cercopithecidae and the apes, the Platyrrhini emerged within "monkeys" by migration to South America from Afro-Arabia (the Old World),[citation needed] likely by ocean.[better source needed] Apes are thus deep in the tree of extant and extinct monkeys, and any of the apes is distinctly closer related to the Cercopithecidae than the Platyrrhini are.

Mouse

Mouse

Apodemus is a genus of murid containing the field mice as well as other well-known species like the wood mouse and the yellow-necked mouse. The name is unrelated to that of the Mus genus, instead being derived from the Greek ἀπό-δημος (literally away from home). Related to the Ryūkyū spiny rats (Tokudaia) and the prehistoric Rhagamys – and far more distantly to Mus and Malacomys – it includes these species:

Naga chicken curry

Naga chicken curry

Spicy chicken curry

Poora mach

Poora mach

Seasoned and grilled sole fish

Pork

Pork

Pork is the culinary name for the meat of the pig . It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

Porong curry

Porong curry

Porong (snakehead fish) and vegetable curry

Rabbit

Rabbit

Rabbits are small mammals in the family Leporidae , which is in the order Lagomorpha (which also includes pikas). They are familiar throughout the world as a small herbivore, a prey animal, a domesticated form of livestock, and a pet, having a widespread effect on ecologies and cultures. The most widespread rabbit genera are Oryctolagus and Sylvilagus. The former, Oryctolagus, includes the European rabbit, Oryctolagus cuniculus, which is the ancestor of the hundreds of breeds of domestic rabbit and has been introduced on every continent except Antarctica. The latter, Sylvilagus, includes over 13 wild rabbit species, among them the cottontails and tapetis. Wild rabbits not included in Oryctolagus and Sylvilagus include several species of limited distribution, including the pygmy rabbit, volcano rabbit, and Sumatran striped rabbit. Rabbits are a paraphyletic grouping, and do not constitute a clade, as hares (belonging to the genus Lepus) are nested within the Leporidae clade and are not described as rabbits. Although once considered rodents, lagomorphs diverged earlier and have a number of traits rodents lack, including two extra incisors. Similarities between rabbits and rodents were once attributed to convergent evolution, but studies in molecular biology have found a common ancestor between lagomorphs and rodents and place them in the clade Glires.

Roasted pig intestines

Roasted pig intestines

Shrimp

Shrimp

A shrimp or shrimps (UK)) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.

Smoked meats

Smoked meats

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. 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 90 °F and has more preservative value. Hot smoking generally occurs above 160 °F (71 °C). Most woods are seasoned and not used green. There are many types of wood used for smoking; a partial list includes: Close to 80% of all fish caught in most African nations is smoked. Traditionally the processing and smoking of fish has been done by women. The primary method of smoking is hot smoking, the flavor from hot smoking preferred by local consumers. Traditional smoking methods include using bamboo racks over smoky fires, mud ovens and placing the fish directly on smoldering woods and grasses. Modern methods of smoking include using re-purposed oil drums, brick ovens, and Chorkor ovens.

Smoked pork with anishi

Smoked pork with anishi

Smoked pork with fermented yam (taro) leaves

Smoked pork with axone

Smoked pork with axone

Smoked pork with axone is a traditional dish from the Sümi Naga tribe in Nagaland, India, featuring smoked pork cooked with fermented soybeans known as axone. This dish is known for its unique flavors and is often enjoyed as part of a traditional Naga meal.

Snails

Snails

Snails are eaten by humans in many areas such as Africa, Southeast Asia and Mediterranean Europe, while in other cultures, snails are seen as a taboo food. In English, edible land snails are commonly called escargot, from the French word for 'snail'. Snails as a food date back to ancient times, with numerous cultures worldwide having traditions and practices that attest to their consumption. In the modern era snails are farmed, an industry known as heliciculture. The snails are collected after the rains and are put to "purge" . In the past, the consumption of snails had a marked seasonality, from April to June. Now, snail-breeding techniques make them available all year. Heliciculture occurs mainly in Spain, France, and Italy, which are also the countries with the greatest culinary tradition of the snail. Although throughout history the snail has had little value in the kitchen because it is considered "poverty food", in recent times it can be classified as a delicacy thanks to the appreciation given to it by haute cuisine chefs. Escargot, French pronunciation: [ɛskaʁɡo] ⓘ, comes from the French term for snail. Usage of the French word "escargot" dates back to 1892. The French word, first recorded in the 14th century, derives from escaragol (Provençal) and then escargol (Old French). It ultimately traces back through Vulgar Latin coculium and Classical Latin conchylium to the Ancient Greek konchylion (κογχύλιον), which meant "edible shellfish, oyster". The Online Etymological Dictionary notes that the form of the word in Provençal and French seems to have been influenced by words related to the scarab.

Snake

Snake

Snakes are elongated limbless reptiles of the suborder Serpentes . Cladistically squamates, snakes are ectothermic, amniote vertebrates covered in overlapping scales much like other members of the group. Many species of snakes have skulls with several more joints than their lizard ancestors and relatives, enabling them to swallow prey much larger than their heads (cranial kinesis). To accommodate their narrow bodies, snakes' paired organs (such as kidneys) appear one in front of the other instead of side by side, and most only have one functional lung. Some species retain a pelvic girdle with a pair of vestigial claws on either side of the cloaca. Lizards have independently evolved elongate bodies without limbs or with greatly reduced limbs at least twenty-five times via convergent evolution, leading to many lineages of legless lizards. These resemble snakes, but several common groups of legless lizards have eyelids and external ears, which snakes lack, although this rule is not universal (see Amphisbaenia, Dibamidae, and Pygopodidae).

Spicy ginger chicken

Spicy ginger chicken

Naga spicy ginger chicken is a flavorful dish that typically features chicken cooked with ginger, spices, and naga chilies, known for their intense heat. It can be prepared quickly, often in about 30 minutes, and is popular among spice lovers.

Squirrel

Squirrel

Squirrels are members of the family Sciuridae , a family that includes small or medium-sized rodents. The squirrel family includes tree squirrels, ground squirrels (including chipmunks and prairie dogs, among others), and flying squirrels. Squirrels are indigenous to the Americas, Eurasia, and Africa, and were introduced by humans to Australia. The earliest known fossilized squirrels date from the Eocene epoch, and among other living rodent families, the squirrels are most closely related to the mountain beaver and dormice. The word squirrel, first attested in 1327, comes from the Anglo-Norman esquirel which is from the Old French escurel, the reflex of a Latin word sciurus, which was taken from the Ancient Greek word σκίουρος (skiouros; from σκία-ουρος) 'shadow-tailed', referring to the long bushy tail which many of its members have. Sciurus is also the name of one of its genuses.

Thevo chu

Thevo chu

Pork with dry bamboo shoots, herbs and chilies

Water buffalo

Water buffalo

The water buffalo , also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans, Australia, North America, South America and some African countries. Two extant types of water buffalo are recognized, based on morphological and behavioural criteria: the river buffalo of the Indian subcontinent and further west to the Balkans, Egypt and Italy; and the swamp buffalo from Assam in the west through Southeast Asia to the Yangtze Valley of China in the east. The wild water buffalo (Bubalus arnee) most probably represents the ancestor of the domestic water buffalo. Results of a phylogenetic study indicate that the river-type water buffalo probably originated in western India and was domesticated about 6,300 years ago, whereas the swamp-type originated independently from Mainland Southeast Asia and was domesticated about 3,000 to 7,000 years ago. The river buffalo dispersed west as far as Egypt, the Balkans, and Italy; while swamp buffalo dispersed to the rest of Southeast Asia and up to the Yangtze Valley.

Wild game

Wild game

Game or quarry is any wild animal hunted for animal products , for recreation ("sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. Fish caught non-commercially (recreational fishing) are also referred to as game fish. The range of animal species hunted by humans varies in different parts of the world. This is influenced by climate, faunal diversity, popular taste and locally accepted views about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and breeds of a particular animal, such as wild turkey and domestic turkey. The flesh of the animal, when butchered for consumption, is often described as having a "gamey" flavour. This difference in taste can be attributed to the natural diet of the animal, which usually results in a lower fat content compared to domestic farm-raised animals. In some countries, game is classified, including legal classifications with respect to licenses required, as either "small game" or "large game". A single small game licence may cover all small game species and be subject to yearly bag limits. Large game are often subject to individual licensing where a separate permit is required for each individual animal taken (tags).

Wokoso sungcho rhuchii

Wokoso sungcho rhuchii

Pork with fermented bamboo shoot

Worms

Worms

Insects as food or edible insects are insect species used for human consumption. Over 2 billion people are estimated to eat insects on a daily basis. Globally, more than 2,000 insect species are considered edible, though far fewer are discussed for industrialized mass production and regionally authorized for use in food. Many insects are highly nutritious, though nutritional content depends on species and other factors such as diet and age. Insects offer a wide variety of flavors and are commonly consumed whole or pulverized for use in dishes and processed food products such as burger patties, pasta, or snacks. Like other foods, there can be risks associated with consuming insects, such as allergic reactions. As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption. Human consumption of 2,205 different insect species has been documented. The table below ranks insect order by number and percentage of confirmed species consumed and presents each insect orders' percentage of known insect species diversity. With the exceptions of orders Orthoptera and Diptera, there is close alignment between species diversity and consumption, suggesting that humans tend to eat those insects that are most available.

Aikibeye

Side, Snack, Appetizer

Aikibeye

Bamboo shoot and taro leaves (colocasia) in gravy, serve with rice

Anishi

Side, Snack, Appetizer

Anishi

Fermented yam (taro) leaves, shaped into patties and smoked or dried in the sun, added to many dishes

Axone

Side, Snack, Appetizer

Axone

Akhuni is a fermented soybean product commonly used in Naga cuisine of India and Myanmar. The word Axone is from the Naga Sümi language, and is a combination of two words. Axo means "aroma" or "smell" and ne or nhe (similar word "tho") means "deep" or "strong". So it can be literally translated as "deep smell" or "strong smell".

Axone chutney

Side, Snack, Appetizer

Axone chutney

Fermented soybeans with chili peppers and salt blended into a paste

Bamboo shoots

Side, Snack, Appetizer

Bamboo shoots

Bamboo shoots or bamboo sprouts are the edible shoots 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. Most young bamboo shoots 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:

Chili sauce

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Chili sauce

Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include sugar in their preparation, such as the Thai sweet chili sauce and Filipino agre dulce, which adds sweetness to their flavor profile. Sometimes, chili sauces are prepared with red tomato as primary ingredients. Many chili sauces may have a thicker texture and viscosity than hot sauces. Chili paste usually refers to a product whose main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation. Some are fermented with beans, as in Chinese doubanjiang, and some are prepared with powdered fermented beans, as in Korean gochujang. There are regional varieties of chili paste and also within the same cuisine.

Dry fish chutney

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Dry fish chutney

Dry fish chutney is a popular dish in Indian coastal regions, particularly in Mangalore and among Assamese and Bengali communities. It typically includes dried fish, coconut, spices, and can be served with rice or porridge for a flavorful meal.

Fruit

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Fruit

Papaya, wild berries

Ghabe

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Ghabe

Boiled vegetable greens

Greens

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Greens

Mustard leaves, pumpkin leaves, taro leaves, gazie (tenga pata/sour leaves), usually boiled with light seasoning

Hinkejvu

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Hinkejvu

Boiled vegetables seasoned only with salt, a very common side dish, made with beans, cabbage, carrots, melon, spinach, taro leaves, mustard leaves, yam

Itsuk

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Itsuk

Bamboo shoot stew with herbs

Lotus flower

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Lotus flower

Nelumbo nucifera, also known as sacred lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often refers to members of the family Nymphaeaceae. Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony.

Morok metpa

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Morok metpa

Spicy chutney made with chili peppers, onions, garlic chives, mint, coriander, ngari (fermented fish)

Ngari

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Ngari

Fermented and dried fish, used to make chutney, eromba, cooked with taro leaves or vegetables

Ngari chutney

Side, Snack, Appetizer

Ngari chutney

Fermented fish chutney

Pitaya

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Pitaya

A pitaya or pitahaya (/ˌpɪtəˈhaɪ.ə/) is the fruit of several cactus species indigenous to the region of southern Mexico and along the Pacific coasts of Guatemala, Costa Rica, and El Salvador. Pitaya is cultivated in East Asia, South Asia, Southeast Asia, the United States, the Caribbean, Australia, Brazil, and throughout tropical and subtropical regions of the world. Pitaya usually refers to fruit of the genus Stenocereus, while pitahaya or dragon fruit refers to fruit of the genus Selenicereus (formerly Hylocereus), both in the family Cactaceae. The common name in English – dragon fruit – derives from the leather-like skin and scaly spikes on the fruit exterior. Depending on the variety, pitaya fruits may have sweet- or sour-tasting flesh that can be red, white, or yellow in color.

Red rice

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Red rice

Red rice from Nagaland is a traditional variety known for its distinctive reddish-brown color and nutty flavor. It is often grown using natural farming methods and is celebrated for its nutritional benefits, making it a wholesome choice for health-conscious individuals.

Rosup aon

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Rosup aon

Vegetables dry cooked in bamboo vinegar

Samathu

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Samathu

Spicy chili powder, used in curry

Tomato chutney

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Tomato chutney

Tomato chutney is a type of chutney, originating from the Indian subcontinent, prepared using tomatoes as the primary ingredient. The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes. It can be eaten fresh after preparation, stored in a refrigerator, and can be bottled or canned and stored for later use. Homemade tomato chutney that is canned can have an improved flavor, due to the ingredients intermingling while the product is stored. Tomato chutney can be used to accompany myriad foods and dishes, such as kebabs, sandwiches, burgers and meat dishes. Tomato chutney has been a mass-produced product in the United States. Gordon & Dilworth in New York produced it in the 1890s–1900s , and exported some of the product.