Pork with anishi
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An Ao Naga dish of pork cooked with anishi, cakes of fermented and smoked colocasia leaves.
Region: Nagaland (Mokokchung, Ao Naga)Occasion: Everyday meal; feastsTime: 1 hourServes: 4Non-vegetarian
Ingredients
- 500 g pork (or smoked pork), in pieces
- 1–2 cakes of anishi, broken up
- 2 tomatoes, chopped
- 1–2 king chillies or 3 green chillies
- 1 inch ginger, crushed
- 4 garlic cloves
- Salt to taste
Method
- Boil the pork with salt and 1½ cups water for about 25 minutes.
- Soak the anishi in a little warm water and mash it with the tomatoes, chillies, ginger and garlic.
- Add the anishi mixture to the pork.
- Cook on low heat for 15–20 minutes until the pork is tender and the gravy thick and dark.
- Serve with plain rice.
History
Anishi is made by wrapping fresh colocasia (taro) leaves to ferment, then grinding them into cakes and drying them above the hearth, a tradition of the Ao Nagas.
Significance
Pork with anishi is one of the signature dishes of the Ao community and is served to guests and at festivals.