24 Hours With India’s Last Head Hunters!! RARE Village Food!!

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1. LOCAL KONYAK HOME
ADDRESS: Longwa Village

🇮🇳YAM: Place banana leaves in a pot and add yams and water. Cover yams with banana leaves and tie them with a bamboo strip.

🇮🇳CHUTNEY: Fermented soya beans – Place banana leaves inside a pot with beans and water, then cover the pot and leave it to boil for 30 minutes. Wrap the beans in the banana leaves and secure them with a bamboo string. Keep wraps above the fireplace for 2/3 days, and then flip the side. Leave for 4-5 days. | Chutney – Pound fresh spicy ginger and two cloves of garlic. Add fresh ghost peppers, salt and grind together. Add pieces of sawtooth, michinga leaf (an aromatic leaf), and mix some of the fermented beans with the chutney.
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2. GUN MAKER’S HOME
ADDRESS: Longwa Village, Nagaland

🇮🇳TRADITIONAL PORK WITH BAMBOO SHOOT: To a large pot, add pork meat chunks, salt, bamboo shoot, sawtooth, garlic, ginger, ghost pepper, and then mix. Place mixture in a pot over a fire. Cook for 1 hour and add water according to the temperature of the water.
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2. HEADHUNTER’S HOME

🇮🇳SMOKED RAT STEW: Place smoked rats in fireplace to roast a bit then scrape and wash them. Add them into the pot of water with fermented bamboo shoots, dried bamboo shoots, ginger, Sichuan pepper, salt, garlic, and ghost pepper.

🇮🇳PIG HEAD CURRY: Clean the head and then place it in a pot over the fire. Add water, the meat, the neck, and the cheek. Add salt, chili, sawtooth, fresh ginger, and garlic, then mix. Cook for 40 minutes.

🇮🇳PORK INNARDS & BLOOD: Add water to a pot with Nyaram leaves. Add the innards then pour in the blood, and add salt. Add more leaves. Cook for one hour.

🇮🇳 RABBIT CURRY: Add the meat in a pot with fermented bamboo shoots, salt, ghost peppers, sawtooth, ginger, garlic, and machinga, then mix together. Cover the pot with banana leaves and shake. Completely cover the lid with banana leaves and tie it with a bamboo shoot. Cook for 40 minutes.

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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Mylinh Jennifer To
LOCAL PRODUCER » Teiso Yhokha
TRANSLATOR » Apham Konyak Y

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