Nagaland Naga Dried Meat Powder Spice Mixture Traditional

Method

1. 1

   Ensure the smoked or dried meat is completely dry — any moisture prevents grinding to powder.

2. 2

   Dry the meat further if needed: spread on a tray and dry in an oven at 80°C for 30 minutes.

3. 3

   Tear the dried meat into small pieces.

4. 4

   Dry-roast black sesame seeds in a dry pan for 3 minutes until fragrant.

5. 5

   Dry-roast the dried Naga chillies briefly until fragrant.

6. 6

   Combine dried meat pieces, roasted sesame seeds and roasted Naga chillies in a dry blender or spice grinder.

7. 7

   Grind to a coarse powder — not completely fine.

8. 8

   Add salt. Mix.

9. 9

   Store in an airtight container away from moisture.

10. 10

    Use 1 to 2 tsp sprinkled over plain sticky rice or boiled vegetables as a flavouring.