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Dry Meat with Axone (fermented soya bean) - 100 g (Non-veg)

Grab a packet of yummy dry Meat with Axone (fermented soya bean) for those who are new to it and those who already love it. Get past the pungency of the soyabean and experience a whole new world of flavors that will leave you wanting for more. Made in Nagaland.

Weight: 100 g

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Rs. 171
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Specifications

SKU: 02033201253
Weight: 100 g

A Naga tribal meal is definitely peculiar but the beauty of their food lies in its simplicity and freshness. Meat and fish are part of Naga Cuisine which is smoked, dried or fermented. Each tribe has their own way of cooking. Each tribal community may differ in their way of cooking, as is expected, but one thing that link together is the chutney. Naga tribes have chutney with every meal that they partake. Most time the chutney makes up for the absence of any side dishes. Some common dishes are "fermented bamboo shoot" (made from the tender shoot of the Bamboo tree) with fish and pork, axone (soya bean boiled, fermented and either smoked or sun dried) with smoked pork and beef. Smoked meat is produced by keeping the meat above the fire or hanging on the wall of the kitchen for 2 weeks or longer, which could last for the whole year ahead.


Anung Phom, a young 37 year old entrepreneur from Longleng district of Nagaland always had a keen interest in cooking from a very young age. Now she has turned this interest into a means of her livelihood. She prepares the best of indigenous food like Naga chutneys and pickles, and is one of the most popular suppliers among the Naga people. As of now the business is in small scale and home run; however she hopes to grow her brand into a larger business in the future.

 

Ingredients: Dry beef, fermented soya bean, king chili, oil, ginger, garlic and black pepper.

A Naga tribal meal is definitely peculiar but the beauty of their food lies in its simplicity and freshness. Meat and fish are part of Naga Cuisine which is smoked, dried or fermented. Each tribe has their own way of cooking. Each tribal community may differ in their way of cooking, as is expected, but one thing that link together is the chutney. Naga tribes have chutney with every meal that they partake. Most time the chutney makes up for the absence of any side dishes. Some common dishes are "fermented bamboo shoot" (made from the tender shoot of the Bamboo tree) with fish and pork, axone (soya bean boiled, fermented and either smoked or sun dried) with smoked pork and beef. Smoked meat is produced by keeping the meat above the fire or hanging on the wall of the kitchen for 2 weeks or longer, which could last for the whole year ahead.


Anung Phom, a young 37 year old entrepreneur from Longleng district of Nagaland always had a keen interest in cooking from a very young age. Now she has turned this interest into a means of her livelihood. She prepares the best of indigenous food like Naga chutneys and pickles, and is one of the most popular suppliers among the Naga people. As of now the business is in small scale and home run; however she hopes to grow her brand into a larger business in the future.

 

Ingredients: Dry beef, fermented soya bean, king chili, oil, ginger, garlic and black pepper.

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Weight 100 g
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