Nagaland Anishi Yam Leaf Fermented Pork Preparation

Method

1. 1

   Understand anishi: Anishi is made by the Ao Naga tribe from taro or yam leaves — the leaves are boiled, mashed, formed into cakes and then smoked and dried for weeks until they become hard, dark brown blocks with an intense, pungent, earthy smell. This is one of the most distinctive preserved foods of India.

2. 2

   Crumble the anishi: Break the dried anishi blocks into smaller pieces. They will be very hard and dry. Soak in 1/4 cup warm water for 5 minutes to soften slightly before cooking.

3. 3

   Brown the pork fat: Heat a heavy pot on medium. Add the small pork fat pieces. Cook until the fat renders and the pieces become slightly golden and crispy. The rendered fat becomes the cooking medium.

4. 4

   Cook onion in pork fat: Add finely chopped onion. Cook 8 minutes until golden.

5. 5

   Add garlic and ginger: Add finely chopped garlic and grated ginger. Stir 2 minutes.

6. 6

   Add chilli: Add dried red chilli or ghost pepper. Stir 30 seconds.

7. 7

   Add the soaked anishi: Add the soaked anishi pieces with their soaking water. Stir into the pan. Cook for 3 to 4 minutes — the anishi will slowly dissolve and blend into the oil and onion.

8. 8

   Add water and salt: Add 1/2 cup water. Add salt — anishi is already salty, taste first. Stir.

9. 9

   Simmer until melded: Cook on medium-low heat for 15 minutes, stirring every 3 minutes. The anishi will dissolve fully into a thick, dark sauce around the pork fat pieces.

10. 10

    Serve: Garnish with spring onions. Serve with steamed rice. The anishi preparation is intensely flavoured — a small portion alongside rice goes a long way.

11. 11

    Note: Anishi is one of the most unique fermentation preparations of Northeast India — made exclusively by the Ao Naga tribe. The process of fermenting and smoking yam leaves into dried blocks preserves both the vegetable and creates a completely new flavour compound over the weeks of fermentation. This centuries-old technique was developed for the long Naga winters when fresh vegetables were unavailable. Anishi with smoked pork fat is considered a delicacy across Nagaland.