Rice is the main carbohydrate source in the Naga diet

and this region produces a number of prized rice

varieties, but rice is also imported into the region from
other states. Dried/smoked meat is a very important
ingredient in Naga cuisine and has practical significance
for sustenance farmers/foragers and hunters. Smoked
meat is often kept for an entire year to provide food
security for individual families. Nagas tend to prefer
boiled edible organic leaves and wild forage which makes
up a large part of the diet of many Naga regions. Naga
food tends to be spicy and there are several different
varieties of chillies in Nagaland. The most notable being
Naga Morich and Bhut jolokia. The ginger used in the
Naga cuisine is spicy, aromatic and is different from the
common ginger. Garlic and ginger leaves are also used in
cooking meat dishes. Sichuan pepper is also a popular
spice used by the Nagas.
Akhuni (axone), a fermented soybean product often
served with smoked pork and beef. It is a Sümi Naga
delicacy. Anishi are fermented taro leaves made into
patties and then smoked over the fire or sun dried. It is
an Ao Naga delicacy. Fermented bamboo shoots, locally
known as Bastenga, is made from tender shoot of the
Bamboo tree are often served with fish and pork. It is
prepared most notably by the Lotha Nagas Galho also
known as Zawo, a common Angami/Chakhesang Naga
delicacy, is a mix rice dish made from a mixture of rice,
vegetables and various meats.[1] Smoked meat produced
by keeping the meat above a fire or hanging on the wall
of the kitchen for anywhere between 1 day to 2 weeks or
longer. Yongjack (Parkia speciosa?) are long treebeans
often eaten roasted over coals, and are often traded in
bunches.[2] Beverages[edit] Alcoholic beverages[edit]
Thuthse, is a fermented drink made from sticky rice. It is
the traditional drink of the Angami and Chakhesang
Nagas. Zutho, is another fermented drink made from
rice. It has a light and dull taste to it compared to
Thuthse which is thicker, stronger and sweeter.