Author Archives: Enatoli Sema

Throughout the year we had a steady supply of pumpkins, squash, corn, herbs, pears, French beans, yams, indigenous greens, carrots, potatoes, garlic and ginger, depending on the time and season. All our meals were prepared after a visit to the huge garden to determine what was available that day. Many Naga households lived, and continue to live, from kitchen garden to mouth, before the concept was even born elsewhere.