Twenty-six traditional recipes from nine Naga communities were collected for documentation during a collaborative initiative organised by the State Agricultural Research Station (SARS), Yisemyong, and Watsü Mungdang at AOR Kilem, Mokokchung, on Saturday.
The one-day training program on “Naga Cuisines” brought together representatives of the Ao, Lotha, Sumi, Phom, Konyak, Chang, Sangtam, Khiamniungan and Yimkhiung communities to share traditional dishes and culinary knowledge. The Tenyimi community was unable to participate.
The recipes collected during the program are expected to be documented and compiled into a small recipe book to help preserve traditional culinary knowledge that has largely been passed down orally through generations.
Delivering the keynote address, I Lipokonen Jamir, Joint Director, SARS, Yisemyong, said the initiative aimed to encourage the exchange of traditional culinary knowledge while linking indigenous food systems with agricultural conservation and economic opportunities.
He said SARS had been working towards conserving indigenous crops through seed preservation, collection, cultivation and gene banking, adding that the preservation of traditional food practices was closely connected to agricultural biodiversity, as indigenous dishes depended on locally available crops and produce.
Jamir said promoting traditional Naga cuisine could also create demand for indigenous agricultural produce, thereby benefiting farmers. He encouraged participants to explore opportunities to develop traditional dishes into viable food enterprises, contributing to both household and the wider state economy.
Explaining the collaboration with Watsü Mungdang, he said women played an important role in preserving traditional cooking practices and transmitting culinary knowledge across generations. He encouraged women to explore entrepreneurship in the food sector and take the initiative in developing businesses based on indigenous cuisine.
On the potential of food tourism, Jamir observed that while traditional dances and songs were already recognised as important elements of Nagaland’s cultural identity, food also offered opportunities to attract visitors. He noted that culinary traditions varied not only among different Naga communities but also within individual tribes.
On the documentation exercise, Jamir said each participating community had initially been requested to bring two dishes, which would have resulted in 18 recipes from the nine communities. However, participants brought additional dishes, taking the total collection to 26.
The programme also included a technical session on food safety standards conducted by N Hamche Phom, Food Technician, Food Safety Department, Health and Family Welfare. The session covered food safety requirements for prospective entrepreneurs, including FSSAI registration, packaging, labelling, hygiene, sanitation and proper storage of food products.
Phom explained that food safety involved proper preparation, handling, storage and serving of food to prevent contamination and food-borne illnesses. She also highlighted the importance of maintaining production records for traceability, using food-grade packaging materials and declaring ingredients and potential allergens on packaged products.
Participants were further advised to maintain personal hygiene, prevent cross-contamination by keeping vegetarian and non-vegetarian food items separate, and ensure appropriate refrigeration of perishable products such as milk, meat and eggs.
In her address, Watsü Mungdang president Tianaro highlighted traditional cuisine as an expression of Naga identity and belongingness. She emphasised the diversity of Naga culture, including its food traditions, and the importance of recognising and preserving their value.
The programme was chaired by Asungla, executive member of Watsü Mungdang, while C. Amei Phom, SMS, SARS, Yisemyong, delivered the vote of thanks. It concluded with a community lunch featuring the 26 dishes prepared by the participating communities.