Aside from earning true to life premium, Nagaland’s most appreciated , akhuni has had the food circuit humming with fervor. Strikingly, the Sema tribe in the southern aspect of the state is credited for the causes of the dish. A basic piece of numerous ancestral networks, akhuni or matured soybean is known for its unmistakable flavor and smell. Bubbled, aged, pressed in banana leaves and smoked over the kitchen fire for a few days, the cycle loans a solid umami flavor to the beans. As much a fixing, akhuni likewise serves as a sauce and is utilized to make pickles, chutneys and curries. Best combined with smoked pork, it’s regularly utilized alongside vegetables to set up a stew.
7 sisters 