Dry-fried anishi (fermented sun-dried yam leaf) with garlic — the intensely flavoured Naga preparation using this uniquely tribal preserved ingredient.
Ingredients
4 to 5 pieces anishi (fermented dried taro/yam leaves — the pungent preserved ingredient of the Naga hills; soak in warm water 15 minutes before use)
200g pork — coarsely chopped or thinly sliced (optional; omit for vegetarian)
4 garlic cloves — roughly crushed
1 dried Naga chilli
1 tsp oil
1/4 cup water
Method
Soak anishi pieces in warm water for 15 minutes until softened.
Drain. Squeeze gently. Crumble or finely chop.
Heat 1 tsp oil in a pan. Add crushed garlic — fry 1 minute.
Add pork if using. Cook on medium-high for 3 minutes.
Add crumbled anishi. Add dried Naga chilli.
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.
Season with salt only if needed — anishi is already quite salty from fermentation.
Serve as a condiment or side alongside sticky rice.