The recent surge in popularity of Axone, or fermented soya bean, a staple for many tribal communities across Northeast India, particularly in Nagaland, highlights the unique culinary traditions and practices within this region. This article delves into the significance and preparation of Axone, and its role within the Sumi tribe, as well as the broader processes of food fermentation and the uses and benefits of soya beans.
The Phenomenon of Axone
Axone, also known as akhuni, is a uniquely flavored and aromatic condiment made from fermented soya beans that originates from Nagaland. This foodstuff, employed in the creation of pickles, chutneys, and curries, is largely prepared and consumed by the Sumi tribe, among others. An integral part of Northeast Indian cuisine, the practice of fermenting soya beans is common to several parts of Northeast India, including Meghalaya, Mizoram, Sikkim, and Manipur, as well as numerous South, Southeast, and East Asian countries such as Nepal, Bhutan, Japan, Korea, China, Myanmar, Vietnam, and Indonesia. As such, Axone serves as a culinary bridge between these varied cultures.
Food Fermentation: A Brief Overview
Food fermentation is a transformative process designed to stabilize and enhance food materials, utilizing the growth and metabolic activity of microorganisms. Initial development of fermentation methods was driven by the need to preserve perishable agricultural produce. In this process, microorganisms like yeast and bacteria convert carbohydrates like starch and sugar into alcohol or acids. The resulting carbon dioxide, organic acids, and alcohol have various applications — from bread-making and flavoring vegetables, to creating alcoholic beverages like wine and beer, and even distilling spirits from starchy foods.
Soya Beans’ Nutritional Profile and Benefits
Soya beans (Glycine max), which are native to East Asia, are widely grown for their edible beans that have multiple uses, such as in producing soya milk and soya-based foods. Considered a cheap, significant source of protein, dietary minerals, and B vitamins, the nutritional value of soya beans contributes greatly to its ubiquity in various diets.
The Sumi Tribe and Its Connection to Axone
The Sumi tribe, one of the major ethnic groups in Nagaland, primarily resides in the central and southern regions of Nagaland, with some settlements also found in Assam’s Tinsukia District. The Tuluni and Ahuna festivals form a central part of the Sumi tribe’s cultural practices, and Axone is integral to their cuisine.
The Sociocultural Significance of Fermented Foods
Despite the widespread use and importance of Axone and other fermented foods, there have been instances where people from Northeast India have been discouraged from cooking these foods. This can lead to the marginalization of certain social groups’ foods, potentially fostering racial politics and experiences of exclusion. The connection between fermented foods and specific communities is intricate, intertwining elements of community dignity, identity, comfort, and familiarity.