Nagaland Anishi Dry Preparation Slow Dried Yam Leaf Naga

Method

1. 1

   Soak anishi pieces in warm water for 15 minutes until softened.

2. 2

   Drain. Squeeze gently. Crumble or finely chop.

3. 3

   Heat 1 tsp oil in a pan. Add crushed garlic — fry 1 minute.

4. 4

   Add pork if using. Cook on medium-high for 3 minutes.

5. 5

   Add crumbled anishi. Add dried Naga chilli.

6. 6

   Add 1/4 cup water. Cook on medium, stirring, for 6 to 8 minutes until the water evaporates and the anishi is dry-fried to a concentrated, intensely savoury preparation.

7. 7

   Season with salt only if needed — anishi is already quite salty from fermentation.

8. 8

   Serve as a condiment or side alongside sticky rice.