The Ao Naga Tribe celebrate the Moatsu Festival with great zeal. The festival is held every year in the 1st week of May and is one of the most vibrant festivals of India. Moatsu marks the end of the sowing season and the beginning of new hopes and a prosperous harvest. The villagers come together and enjoy the Sangpangtu ceremony where they dress well in Naga attire, people gather around a bonfire, sing folk songs, dance and sip on rice beer. 

This is a week-long celebration in Mokokchung. The tribal people enjoy hearty feasts - smoked meats and bamboo shoot dishes. Moatsu festival has a cultural extravaganza involving fashion shows, music concerts and exhibitions of handicrafts and handlooms. Moatsu is more than a festival - it marks the significance of Naga culture and, of course, its food! 

Foodism is here with top recipes from Naga cuisine to celebrate Moatsu with our vibrant food community - 

Smoked Pork with Bamboo Shoot (Nagaland Pork Classic)

If you visit during the Moatsu Festival, you'll find this iconic Nagaland food everywhere. Especially in Dimapur food joints, smoked pork Nagaland style is a superstar!

Ingredients:

• 500g smoked pork (Nagaland style)
• 200g bamboo shoots (fermented preferred)
• 5 green chillies
• 1 inch of ginger
• Salt to taste

Recipe:

To make smoked pork with bamboo shoots - 

• In a pot, add the smoked pork Nagaland, cut into chunks.
• Add bamboo shoots, chopped green chillies, and crushed ginger.
• Pour enough water to cover the meat and simmer on a low flame for 1.5 hours.
• Let the flavours of Nagaland pork and bamboo shoot combine beautifully!
• Serve hot with steamed rice and traditional Nagaland chutney made from chilli and fermented fish.
• Tip: Pair it with chilled rice beer (zutho) for a full Moatsu food experience!

Fermented Soybean Curry (Axone - Nagaland Non-Veg Food Star)

No Nagaland food platter during the Moatsu Festival is complete without a rich, rustic fermented soybean Nagaland dish!

Ingredients:

• 1 cup fermented soybean (Nagaland axone)
• 250g pork or beef
• 2 onions
• 5 cloves of garlic
• Red chilies
• Oil

Recipe:

To make fermented soybean curry - 

• Sauté chopped onions and garlic in oil.
• Add small pieces of pork or beef.
• Stir in the fermented soybean Nagaland (axone) and cook until aromatic.
• Add water and simmer until the meat is tender.
• Enjoy this smoky, pungent dish with sticky rice and a dollop of fiery Nagaland chutney.

Nagaland Dry Fermented Fish Curry

During Moatsu food celebrations, lovers of traditional tastes swear by fermented dry fish Nagaland curry.

Ingredients:

• 5 pieces of fermented dry fish, Nagaland style
• Tomatoes
• Ghost pepper (bhut jolokia)
• Garlic
• Turmeric

Recipe:

To make Nagaland dry fermented fish curry - 

• Lightly fry the fermented dry fish from Nagaland until crispy.
• In another pan, make a spicy tomato and ghost pepper gravy.
• Add the fish and simmer for 20 minutes.
• Serve hot with rice and a glass of rice beer (zutho).

Biryani in Dimapur (with a Nagaland Twist)

Yes, even during Moatsu Festival, foodies crave biryani in Dimapur — but with a tribal kick!

Ingredients:

• 2 cups basmati rice
• 300g pork (preferably Nagaland pork)
• Naga spices (pepper, bamboo shoot water, fermented chilli paste)
• Ghee

Recipe:

To make biryani with Nagaland twist - 

• Marinate Nagaland pork with bamboo shoot water and spices.
• Parboil rice with bay leaf and cloves.
• Layer pork and rice, drizzle with ghee, and slow-cook (dum) for 45 minutes.
• This biryani in Dimapur style gives you the flavour bomb of Nagaland non-veg food!
• Tip: Serve it with a cold mug of Rice beer (zutho) for a perfect modern-traditional fusion.

Nagaland Snacks Platter for Moatsu Festival

When celebrating Moatsu food, having a Nagaland snacks platter is a MUST!

Ingredients:

• Fried smoked pork bits (smoked pork Nagaland)
• Steamed sticky rice balls
• Fried wild mushrooms
• Spicy Nagaland chutney dips
• Mini skewers of fermented fish

Recipe:

To make Nagaland snacks platter for the Moatsu festival - 

• Fry the smoked pork until crispy.
• Roll sticky rice into small balls.
• Fry wild mushrooms lightly.
• Prepare 2-3 types of Nagaland chutney (chilli, bamboo shoot, fermented fish versions).
• Assemble everything into a platter.
• Serving Tip: Perfect snack with chilled rice beer (zutho) during music and dance nights of the Moatsu Festival!

Nagaland Chutney

No Nagaland food feast is complete without a fiery, aromatic Nagaland chutney! Perfect for enjoying Nagaland pork and sticky rice during the Moatsu Festival.

Ingredients:

• 10 fresh king chillies (or green chillies)
• 5 cloves of  garlic
• 1 medium tomato
• 1 tablespoon fermented bamboo shoot juice (optional)
• ½ teaspoon salt
• Fresh coriander leaves (optional)

Recipe:

To make Nagaland chutney - 

• Roast the chillies and tomato directly over a flame until charred and smoky.
• Grind roasted chillies, garlic, and tomato together using a mortar-pestle (or pulse in a blender).
• Add fermented bamboo shoot juice for extra authenticity (optional but traditional!).
• Season with salt and garnish with fresh coriander leaves if desired.
• Serve the Nagaland chutney with smoked pork Nagaland-style dishes, sticky rice, or crispy Nagaland snacks.
• Pro Tip: This Nagaland chutney pairs best with spicy Nagaland non-veg food and is a must during Moatsu food celebrations! 

Rice Beer (Zutho) — Traditional Nagaland Rice Beer

Rice Beer (Zutho) is the soul of every celebration in Nagaland, especially during the Moatsu Festival. It’s a lightly alcoholic, sweet-fermented drink that pairs beautifully with Nagaland non-veg food.

Ingredients:

• 2 cups sticky rice (glutinous rice)
• 1 starter cake (yeast cake, traditionally called ‘khamei’)
• Water

Recipe:

To make rice beer (zutho) - 

• Wash and soak the sticky rice for 5–6 hours.
• Steam the soaked rice until cooked (soft but not mushy).
• Cool the rice completely, then crumble the yeast cake and mix it evenly into the rice.
• Transfer to an earthenware pot or glass jar, cover with a clean cloth, and let it ferment for 4–7 days at room temperature.
• After fermentation, mash the rice slightly and strain the liquid — this is your Rice Beer (Zutho)!
• Serving Suggestion: Serve chilled in bamboo mugs with plates of Nagaland snacks like crispy pork bits, steamed sticky rice balls, and spicy Nagaland chutney!

Nagaland Chicken Curry (Kohima Style)

Nagaland Chicken Curry is a hearty, flavorful dish that showcases the authentic Nagaland food traditions, particularly from Kohima, and is often enjoyed with Nagaland rice or flatbreads.

Ingredients:

• 500g chicken, cut into pieces
• 2 large tomatoes, chopped
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 2-inch ginger, crushed
• 4 green chillies, chopped
• 1 tsp Naga King Chilli paste
• 2 tbsp bamboo shoot (fermented or fresh)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp mustard oil (or any vegetable oil)
• Fresh coriander leaves (for garnish)
• 1 cup water or chicken stock

Recipe:

To make Nagaland chicken curry - 

• Heat mustard oil in a large pot. Add chopped onions, garlic, and ginger. Sauté until fragrant and golden.
• Add the chopped chicken pieces to the pot and brown them on all sides.
• Stir in the chopped tomatoes and cook until they soften.
• Add the fermented bamboo shoot, green chillies, turmeric powder, cumin powder, coriander powder, and Naga King Chilli paste. Mix everything thoroughly and cook for 5 minutes to release the flavours of the Nagaland spices.
• Pour in water or chicken stock, and season with salt. Bring to a boil, then simmer for 30–40 minutes until the chicken is tender.
• Garnish with fresh coriander leaves and serve hot with steamed rice or Nagaland snacks like sticky rice balls.
• Pro Tip: Serve with a chilled glass of Rice beer (zutho) for the perfect Naga experience!

Bamboo Shoot and Pork Soup

Bamboo Shoot and Pork Soup is a comforting and aromatic dish that is quintessentially Nagaland food. It is a celebration of Nagaland pork and the freshness of bamboo shoots, a key ingredient in Naga cuisine.

Ingredients:

• 500g smoked pork (Nagaland pork)
• 1 cup fermented bamboo shoots (Nagaland bamboo shoot)
• 4 cloves garlic, crushed
• 1-inch ginger, sliced
• 2 medium onions, chopped
• 2 green chilies, slit
• 5 cups water or pork broth
• 1 tbsp soy sauce
• 1 tsp turmeric powder
• Salt to taste
• Fresh coriander leaves (for garnish)

Recipe:

To make bamboo shoot and pork soup - 

• Begin by rinsing the smoked pork Nagaland under cold water to remove excess salt.
• In a large pot, add the smoked pork along with fermented bamboo shoots and water or pork broth.
• Bring it to a boil, then reduce the heat and let it simmer for 1–1.5 hours until the pork is tender.
• In a separate pan, heat a little oil and sauté the chopped onions, garlic, ginger, and green chillies until golden brown and aromatic.
• Add the sautéed mixture into the soup pot, followed by turmeric powder and soy sauce. Stir and let it cook for another 20 minutes.
• Taste and adjust salt, then serve hot, garnished with fresh coriander leaves.
• Pro Tip: Pair this savoury soup with a hearty Nagaland chutney and Rice beer (zutho) to add depth to the flavours of Nagaland non-veg food.

Raja Ghot (Naga Style Beef)

Raja Ghot is a rich, flavorful beef dish that embodies the essence of Dimapur food and Nagaland non-veg food. Perfect for celebrations like the Moatsu Festival, it’s made using beef, aromatic spices, and fresh herbs.

Ingredients:

• 500g beef, cut into chunks
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 5 cloves garlic, minced
• 1-inch ginger, minced
• 2-3 green chillies, chopped
• 1 tbsp Naga King Chilli paste
• 1 tbsp mustard oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• Salt to taste
• 4 cups water or beef stock
• Fresh coriander leaves (for garnish)

Recipe:

To make raja ghot - 

• Heat mustard oil in a heavy-bottomed pot. Add chopped onions, garlic, and ginger. Sauté until soft and golden.
• Add the beef chunks to the pot and brown the meat on all sides.
• Stir in chopped tomatoes, Naga King Chilli paste, green chillies, and the dry spices: cumin powder, coriander powder, and turmeric powder. Cook for 5–7 minutes to allow the spices to infuse the beef.
• Pour in water or beef stock and season with salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 1–1.5 hours, or until the beef is tender and the flavours have melded together.
• Garnish with fresh coriander leaves and serve hot with sticky rice or Dimapur food like Nagaland snacks.
• Pro Tip: For an authentic Nagaland food experience, enjoy this rich beef curry with Rice beer (zutho) — a traditional beverage that enhances the dish's flavours.

You are not just taking a bite of Nagaland delicacies, but you are experiencing the heart of Nagaland cuisine. Foodism has brought you the vibrant Nagaland recipes people enjoy at the Moatsu festival! So gather your loved ones too and enjoy the vibrance and flavour of Moatsu in your kitchen too. 

We’d love to see your twist and creation on these delicacies. Do share your version with our food community on Foodism; download the app now!