THE DISCOVERY OF AXONE. (An excerpt from the book "The Essence of Sümi Ethnic Traditional and Modern Attire" by Ghovili K. Achumi) Axone is one of the most assorted Sümi authentic delicacy enjoyed and feasted on by all tribes of Nagaland. It is best cooked with local smoked pork. It is processed fermented food made by Soya bean widely known by the salivating extensive aroma it spread in and around the household when cooked. There have been a lot of stories regarding the origin of Axone but the most trusted source is that of a folktale about a young lady by the name KUJUNAKALI. Kujunakali was a daughter of Apuza (grandmother) Mutale. Her parents died when she was young. So in her tender age she was looked after by her uncle and his wicked wife. She was brought up in the house where there was least concern for the pot child. Every morning she had to cook and feed her uncle's family and then was made to go work in the field all alone, after returning from the day's field work she was made to attend to the house hold works one after another till late at night. Everybody at home ate proper food but she was offered only the cold leftovers. In spite of her sincerity and hard work she was ill treated and was denied of parental love and affection. While sending her off for the field work in torn misshaped clothes and the only edible her aunt packed for her mid day meal was nothing buy half cooked Soya beans mixed with meagre amount of shredded bamboo sticks, few rotten vegetables and poultry droppings all wrapped in a banana leaf. After the whole day's toil through the heat and rain Kujunakali would retire to a resting shed made of haystack called Axapiki for her meal, on finding that the food which was send to her was not fit for consumption she would keep them in the aghiyi kutsa ( between the layer of the haystack on the roof of the shed) by the fire and go back home without food. One day she went to the field without food and she was very hungry. That was when she remembered the food that she kept in aghiyi kutsa, as she opened it she found the half cooked soya bean which was already smelly and faulty by that time but it looked appealing to her eyes she tasted it and found it to be very rich and relishing. She dried in the sun and cooked it with water and that day she ate to her stomach's fill and returned home. After some day she even invited her friends to taste it, they all tried the sample of it and they were all praise for the exotic finger licking experience and the aroma it produced. From that day she named that particular dish as "AXONE" and thus the eating and uses of axone began. Axone is derived from the Sümi word "AXO" which means "smell". News about the taste of Axone soon started to spread among her friends that they decided to order Axone from Kujunakali in exchange for Shawls and other garments for her personal use, she also earned and save some money form the little venture she made out of Axone, soon she became well known for the wealth she possessed. Her marriage celebration was talked about in the whole village as she declared huge amount of money and a pair of Mithun and other animals as her "Asana" which means saving, all of these were the outcome of her sale of Axone. Sümi women are considered to be rich and hard working by the "Asana" they offer during their marriage. That is how one earns honour and respect from her in laws even after their marriage.

I m from maharshtra . Our chef suggested Akhuni kheema in my daughter's marriage , we approved and it came out to be wonderful, loved by every guest.

Please do make a video on making fry akhuni with oil, garlic, ginger, king chili n all.My Naga friend brought for me n it was damn good.I can take it with rice without curry also. 😊😊

Thank you for this step by step video ❤️ I followed it religiously and it came out pretty good! Today is the 5th day, so I've made little packets and they are now getting smoked up on the fire place. Sitting in a jungle in Rajasthan, I can make akhuni anytime I want now 😊 Thank you so much!

Hit like if your here after the movie trailer of Sayani , The Tenant's 2019 😂🤣

I have tasted akhuni of my country Nepal, but I feel the akhuni of Nagaland is tastier and really missing the “akhuni chutney” which my friends served me , whenever I visited their homes , past in my school days, which was one of the best times, 25 years back. Missing those akhuni recipes and my dear friends.

it is also eaten in Arunachal Pradesh....called namsing Peron in adi tribe language

It could have been better if the instructions were more clear with how much water per kg of soybeans. ...and also how long should we pressurise it. Overall great video. 👍

Banana leaves makes the aroma better

Subscribed to your video but I request you to give a clear explanation for beginners like us. I found no detail explanation on where to store it or it's shelf life etc. Keep it up!

Nice thank you! Which leaves are you using dear? And what leaves can we use when being in Europe? Love

Akkonni Kai Kai sema manu Kai... I loved the song ... Missing my time in nagaland

I love all the naga dish,.thanks for upload. This delicious akhuni video...

Wow axone favourite of all naga's.GOD BLESS

Woohoo.. finally ds video.is out 😁😁😁 it isn't as complicated as I thought it would be. Thank you Nagaland Foodie for ds video. Now I need to find d time to.prepare ds 😉

Wish you guys put the actual background sounds along with the background music.

One of my fav....I love Sumi dish........

After Netflix? Me too😄. Now i want to taste it.

The best taste will come out in 4-5 days and will find soybean seeds stuck each other like chain and small soybean seeds is the best for better taste.

one should refrain from preparing fermented soyabean when one is sick or having one's period. if one does it during these times than the taste of the soyabean is altered. it either rots or tastes awful. not an old wives' tale, this is really true.

U were looking so cute in dress.. love from Himachal

Her dressed looks uncomfortable for her movement ..the rest are just wow

Here after watching movie on Netflix Axone oh my my amazing movie

In angami we called it dacie.

It's called NATO in Japan🇯🇵

Process is k but before using dirty brick u shud ve covered d leaves...little bit hesitate it mit ve got sand inside Axone.

Love it.. In Shillong call as a tungrymbai...

#sema axone is the best in the entire world

Axone is call tungtoh in khasi tribe of Meghalaya

It's Axone not akhuni .. ppl who couldn't pronounce Axone properly started this word akhuni . We Sumi should really be mindful of how our own dialect word is being distorted and losing its authenticity . I agree it's hard to pronounce it but it's not impossible and we shouldn't let our own traditional dish name be known by its wrong substitute name

how is it different from hawaizar??

My newly developed love for axone brought me here 😀 but i prefer the ungrounded version, where we still have it in the seed form and dried,..d very 1st time I tried,I couldn't stand the smell,..and now i loveee it ..thanks to my naga and khasi roommates 😁

Now the Sumi secrets are out!!!

I was looking for some clarifications. Is this similar to tempeh (another dish popular in east asian countries) For making tempeh you need to add a starter. This does not seem to require a starter. Also, is this a staple nagaland cuisine? How often and how much do traditional people consume in a day.

We call this as Piyak/Hagya in Tani languages of Arunachal.

Love it♥️

Wow I miss my hometown seing your video.. Akhuni with smoke pork is just like a paradise. After all sumi one is the best of all I must say... Here in my place sometime I even made chutney only akhuni itself no need ingredients 😂 simplytastey

Why was it opened on day 3

I am from khasi we call it tungrymbai we eat only winter season.

Wow sharing is blessings

Akhuni khai khai..sema Manu khai khai..hey ! why am I singing this everyone eats Axoni yeah right I can smell from here

Miss my Naga food and recipes

Hit like if you reached here looking for Axone movie 😃

What's that big leaf called?

I can smell it from the screen...😅

I'm gonna go make 🌸🌸🌸

Wow. .......thanks nagaland foodie

How many cooker shoot??

loved the process

wow wonderful

smoked natto 😋😋😋👏🏼👏🏼

How long shall we pressurize the soya bean?

Can we take any big leaf or only this leaf

How does it taste? Really want to try

👍👍👍

Super video...👏

How mych water soud I put for pressuring

Can I take the store bought soybean? Sorry I'm not familiar with Axone but I really wanna try it

I miss Axone😥

Insteed of these big leaves can I use banana leaves

Bekang um anih kha

Learnt👍 but this video could have been a little more fast.

I came here to hear how Axone is pronounced :)

Hey can i make this without pounding them?

What is the leaf that is use as a wrap? Can I use any leaf?

everything was great..but wearing so many ornaments and makhela makes me uncomfortable please no offense

I still can't understand why would u do that.. well seriously but it's smell is something which I always dreaded

1st comment 😁

Is the smell really bad as in the movie? 🤔 🤔

Every old man and people those who have high blood pressure or hypotension they should eat this.like everyday.

Natto!!

Busy bal ase