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Variously known as Akhuni, Dzacie aakhone or axone, it is perhaps the most commonly used fermented product of Nagaland. It is prepared year-around from soya beans by people of all tribes, but most notably the Sema tribe of southern Nagaland. Soya beans grow up to an elevation of 1,500 m and in rainy conditions, making it extremely suited to the Naga Hills. It is also a protein-rich legume in an otherwise traditionally protein-sparse diet. Akhuni is prepared by picking and cleaning the soya beans well in fresh water, and then boiling them until they are soft, but still whole. The excess water is drained and the soybeans are placed into a pot or “degchi” and put either out in the sun or next to the fire to warm and ferment. This takes three to four days to ferment in summer and around one week in winter. As with the majority of fermented products in Nagaland, it is judged to be ready when it ""smells right"". The soybeans are then placed in a wooden pestle and smashed with a mortar. They are not mashed completely, but instead smashed as you would with garlic. A handful is then scooped up and placed in the center of a banana leaf, and the edges closed to make a parcel. The package is sold or stored next to the fire and can be used immediately or kept for some weeks, darkening in colour each day. Akhuni is then used in a huge variety of dishes. Examples of just two are fire-smoked pork and akhuni and nula, snails with akhuni.
Launched in 5th of June 2014, Green Caravan is a joint venture between Zynorique Initiatives and 10th Northern Angami 1 A/C. The inauguration was completed by Shri Khriehu Liezietsu, a Parliamentary Secretary, Youth Resources & Sports, Music Task Force (MTF) and Chairman of Kohima District Planning and Development Board. The main objective of the organization is to boost the rural economy by creating effective market links and also to add value and assist in branding to the local farmers.