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“Naga Ayo!”  (Story)

“Naga ayo, Naga ayo!” (The Nagas are coming! The Nagas are coming!)
was the cry we heard.  My brother and I ran out to find out what the hullabaloo was about.  A servant snatched us back to the living room.

We peeked out the window and just beyond the gates we saw them.  About six of them striding by.  The men, bronze, lean, athletic almost naked wielding däos (traditional hatchet); the women wearing colorful jewelry.

They looked like they had stepped out of a western movie- American Indians? No, these were the Nagas.

Sixteen fiercely independent, colorful, proud tribes     
My Grandpa with Naga ladies.
make up the Nagas.  In days gone by, when the           Photo taken around 1949
various tribes were at war, aggressive headhunting
was an active practice.  The early Nagas followed no religion.  They were worshippers of nature.  Most of them are Christians now.

When I first became aware of them Nagaland was part of (NEFA)
North East Frontier Agency. It has now achieved statehood under
the Indian Union. The Nagas have yearned for Independence from India.
The younger “rebels” among them often made raids. One time three of
them made off with my Dad’s miners’ payroll. They were never caught.

My grandpa occasionally hired them for odd jobs - as hunting scouts
or for logging operations.  His workers used to regale us
with stories of Naga feasts and folklore.

While in college my sister had a couple of Naga friends; children of
tribal chiefs. Sylo was lean, tall and handsome. He usually wore a
poncho made of traditional naga shawl. Tiala was knock-down gorgeous.


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“Naga Ayo!” (Recipe)

NAGA VEGETABLE DISH

DZÜNUO GA-Yam with Green Vegetable

Ingredients:

1 pound sweet potato, chopped (yam - original recipe)
½ pound green beans
1 small squash, chopped
1 tablespoon soybean paste
½ Tablespoon hot pepper (optional)
½ Tablespoon butter (lard - original recipe)
1 large Tomato
1 ½ Tablespoon Garlic-ginger paste
Salt to taste

Directions:

1. Boil the vegetables until slightly tender.
2. Add the soybean paste, butter and tomato.
3. Cook over low heat until done. The vegetables must be tender but firm.
4. Stir in the garlic-ginger paste.
5. Sprinkle salt to taste and serve over hot steamed rice.

 
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