Meghalaya’s rugged, forested terrain and high rainfall have shaped a cuisine rich in wild, seasonal produce. Rice is the staple carbohydrate throughout the state, but what really sets Meghalayan food apart is the traditional use of smoking, fermentation, and bamboo cooking.
Although the whole state shares these practices, each region contributes something unique. The Khasi hills (centre and east) bring dishes flavoured with black sesame and ginger, often steamed or slow-cooked in clay pots.
Jadoh is the signature rice-and-pork dish of the Khasi people. It is cooked by sautéing diced pork (often with a little fat) with ginger, garlic, onions and turmeric, then stirring in rice and simmering everything until tender. Traditionally, the meat juices flavour the rice fully (some cooks even add pork liver or blood for richness). Traditionally, slow-cooked over embers or inside a bamboo tube, the dish can also be prepared on a stovetop or in a rice cooker.
Jadoh is often served at festivals and family gatherings, commonly accompanied by doh khleh (a spicy pork salad) or fermented soybean mash. In Khasi culture, the simplicity of Jadoh – with minimal spices – highlights the freshness of local ingredients.
