The tribals often smoke the meats, either by keeping them over a fire or hanging them from the kitchen wall for nearly two weeks or longer to make them last for over a year.
Naga food tends to be spicy. There are different varieties of chillies in Nagaland.
The ginger used in Naga cuisine is spicy, aromatic and is different from the common ginger. The use of ginger and garlic is common in most Naga recipes.
Some of the common Naga dishes are fermented bamboo shoot (made from the tender shoot of the bamboo tree) cooked with with fish and pork and soyabean, which may be boiled, fermented and either smoked or sun dried, with smoked pork and beef; and anishi, fermented yam leaves made into patties and smoked over a fire or sun dried.
Then, there is paanch phoron taarkari, poora mach, bamboo shoot fry, Nagaland laksa stock, koat pitha, poora haah and Nagaland fish stew.
