Culture

The 16 main tribes of Nagaland are Angami, Ao, Chakhesang, Chang, Dimasa Kachari, Khiamniungan, Konyak, Kuki, Lotha, Phom, Pochury, Rengma, Sangtam, Sumi, Yimchunger, and Zeliang. The Angamis, Aos, Konyaks, Lothas, and Sumis are the largest Naga tribes; there are several smaller tribes as well .

Tribe and clan traditions and loyalties play an important part in the life of Nagas. Weaving is a traditional art handed down through generations in Nagaland. Each of the tribe has unique designs and colours, producing shawls, shoulder bags, decorative spears, table mats, wood carvings, and bamboo works.

Among many tribes, the design of the shawl denotes the social status of the wearer. Some of the more known shawls include Tsungkotepsu and Rongsu of the Ao tribe; Sutam, Ethasu, Longpensu of the Lothas; Supong of the Sangtams, Rongkhim and Tsungrem Khim of the Yimchungers; the Angami Lohe shawls with thick embroidered animal motifs etc.

Folk songs and dances are essential ingredients of the traditional Naga culture. The oral tradition is kept alive through folk tales and songs. Naga folk songs are both romantic and historical, with songs narrating entire stories of famous ancestors and incidents.

There are also seasonal songs which describe activities done in an agricultural season. Tribal dances of the Nagas give an insight into the inborn Naga reticence of the people. War dances and other dances belonging to distinctive Naga tribes are a major art form in Nagaland.

Cuisine
Nagaland is home to the bhut jolokia or ghost pepper, one of the hottest chilis in the world at 855,000 SHU on the Scoville scale.

 All the tribes of Nagaland have their own cuisine, and they use a lot of meat, fish, and fermented products in their dishes. However,the state dish is smoked pork cooked with fermented soya bean.

Naga dishes use a lot of locally grown herbs, ghost peppers, ginger,and garlic. Famous dishes include snails cooked with pork and silkworm larvae, which is an expensive delicacy of the state.

 Galho is a vegetarian porridge cooked with rice, leaves, and condiments. Drinks include zutho and thutse, beers made with sticky rice.