Smoked and sun-dried meat ground with roasted sesame and Naga chilli into a dry flavouring powder — the Naga equivalent of a spice mix used to season rice and vegetables.
Ingredients
100g smoked or sun-dried pork or beef — very dry
3 tbsp black sesame seeds — dry-roasted
2 dried Naga chillies
1/4 tsp salt
Method
Ensure the smoked or dried meat is completely dry — any moisture prevents grinding to powder.
Dry the meat further if needed: spread on a tray and dry in an oven at 80°C for 30 minutes.
Tear the dried meat into small pieces.
Dry-roast black sesame seeds in a dry pan for 3 minutes until fragrant.
Dry-roast the dried Naga chillies briefly until fragrant.
Combine dried meat pieces, roasted sesame seeds and roasted Naga chillies in a dry blender or spice grinder.
Grind to a coarse powder — not completely fine.
Add salt. Mix.
Store in an airtight container away from moisture.
Use 1 to 2 tsp sprinkled over plain sticky rice or boiled vegetables as a flavouring.