In the hills and jungles of Nagaland, in northeastern India, the children and youth of The House Project’s GreenHouse have found more than just a shelter—they’ve found a family. Mahai and Adiang are part of this loving home where identity, hope, and the flavors of their land are nurtured.
By Mahai and Adiang, youth of The House Project India
One of the dishes that connects us most deeply to our roots is Galho. This traditional recipe from Nagaland is something we usually prepare during special celebrations, including the Christmas season. For us, Galho is much more than food—it’s a symbol of home, care, and community.
It’s a thick, comforting soup made with rice, fresh vegetables, smoked meat, and axone (fermented soybeans), slowly cooked so every flavor blends together—just like we do, with patience, love, and hope.
We want to share this recipe with all our friends at The House Project—one that’s easy to prepare for any celebration.
In our regions, like Nagaland and Urra, life is not easy. These areas have often been forgotten, and many children like us have gone through hardships, lack of opportunity, and very difficult situations: child trafficking, opium crops, and various kinds of violence. But now, thanks to The House Project, we have a home where we can learn, grow, enjoy the present, and build a better future—and yes, even cook together.
Every time we prepare Galho, we feel like we’re honoring our families, our stories, our traditions—and also our new beginning. Cooking together is a way to heal, to remember, and to dream of a different future.
Traditional Galho Recipe
(Serves 4)
Ingredients
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Pumpkin leaves (or any green leafy vegetable)
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Rice: 200 g
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Axone (fermented soybeans): 1 tablespoon
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Salt to taste
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Smoked pork or beef: 1 kg (cut into ½” cubes)
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Crushed green chilies
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Water: 200 ml
Instructions
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In a pot, boil water with axone and green chilies for 5 minutes. Add salt.
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Add the meat and cook over medium heat for at least 45 minutes until tender.
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Stir in the rice. Add more water if needed.
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When the rice is nearly cooked, add the leafy greens.
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Cook for another 5–7 minutes. Adjust salt if necessary. Serve hot.
This recipe was prepared by Mahai and Adiang in the kitchen of our home in Nagaland, using local ingredients and lots of love.
Would you like more children like them to experience healing and learning in community? Donate here.
The House Project
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