Studies on Some Fermented Foods and Beverages of Nagaland, India

Traditional fermented foods are consumed and an integral part of diet of tribal community since early history and one of the oldest and economical methods for production and food preservation. In Northeastern region of India, fermented foods are made from local crops and biological resources. Nagaland is one of the state in North Eastern region of India inhabited by indigenous ‘Naga’ tribe comprising of 16 tribes having varied forms of rich cultural heritage and food habits. The traditional fermented foods and beverages form important constituents of staple diet of Naga tribes. It is more like an art of technology passed from generation to generation. The present paper documents the major fermented foods used by the different Naga tribes and the technique of preparation. Some of them are Axone/Akhone, Anishi, Bastanga, fermented pork fat, Hungrii, Jangpangnatsu, Jang kap, Zutho, Tsutotuocie and fermented fruit beverages.