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"Brought to your from a women’s self-help group of Nagaland called Myki (meaning woman in Nagamese & Assamese), this product goes directly towards helping women in the state to supplement their income and gain economic freedom. Anishi is a Naga delicacy of fermented leaves made into patties and smoked over the fire or sun-dried. Anishi is prepared from the leaves of the edible Colocasia genus mainly by the Ao Naga tribe. The fresh mature green leaves are harvested, washed, stacked and finally wrapped finally with banana leaf. They are then stored for about a week until the leaves turn yellow. The yellow leaves are then ground into paste and cakes are made out of it. During grinding, if desired, chili, salt and ginger may be added. The cakes are then dried over the fireplace in the kitchen or in the sun until ready for use. Anishi is cooked with dry meat, especially with pork, which is the favorite dish of the Ao tribe. It is sour in taste and used as a condiment. Anishi is among the most culturally important foods for the Ao and Konyak tribes of Nagaland, in northeastern India. Today, Anishi is produced in relatively small quantities as compared to the past. It is mainly prepared for personal or family use, but sometimes very small amounts can be found sold at markets. Changing food habits, particularly among younger generations, also mean less attention is given to traditional foods such as anishi.
SMOKED PORK WITH ANISHI Ingredient: Smoked pork – 500 g Anishi – 1 tbsp/ 1 cake Potatoes – 1(cut into quarters ) optional Ginger – thumb size (roughly crushed) Garlic – 4 cloves (roughly crushed) Tomato – 2 no quarters Naga king chilli/ ghost chilli – 1 no. Naga pepper (mejinga) – 6 pieces (tempered and grounded) add at last. Salt – to taste Method: Wash the smoked pork in hot water and cut them into cubes.Make anishi into a fine paste and keep aside.Put the meat and remaining ingredients into a pot. Add water and allow to cook till the meat is almost done. Add the anishi paste and cook for sometime.Once the dish is ready mash the potatoes to thicken the gravy. Add mejinga (naga pepper) and serve hot with steam rice. "