About the product:
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. This area is home to many native plant species, including taro such as Colocasia esculenta L. that makes up a large part of the local diet with its many various edible parts. This and other species or varieties of taro grow in abundance in the area, and certain strains have been developed by farmers over generations. The taro can be cultivated as part of a family garden or in shifting cultivation (jhum) fields intercropped with rice or corn. Different taro varieties are mixed in the same field, and farmers have the knowledge of how distinguish certain varieties from others 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. Today, changes in taro cultivation and pests and diseases are negatively affecting anishi production. A trend of selecting only higher-yielding varieties has lead to a los of genetic diversity, and Phytohpthora leaf blight and the corm borer (Aplosonyx chalybaeus Hope) are harmful to taro production. Changing food habits, particularly among younger generations, also mean less attention is given to traditional foods such as anishi. [source: fondazioneslowfood.com]
|Sold By||Exotic Delights|
|Content||Processed Colocasia leaves (Anishi)|
|Place of Origin||Nagaland|
|Delivery Time||3-4 working days within India|
|Delivery Partners||Fedex/ Aramex/ Ecom Express/ Delhevery/ Indian Postal|
|Payment Options||Card payments/ Internet Banking/ E-wallets/ Cash on Delivery|
[Source: atmykitchen ]
Smoked pork with anishi is a common and popular delicacy which you will find in every Ao Naga household. Not only you will see or hear about it but if you are a guest to any of the Ao Naga household you will be served with it. It is not only popular amongst the Nagas but very popular with neighbouring states and its people. This Ao tribe speciality “Nuoshi” is loved and savoured by most people and is a favourite of many.
- Preparation Time : 15 mins
- Cooking Time : 30-35 mins
- Serves : 4-5
- Nuoshi /Anishi – 2 cakes if powdered 3-4 tbsps
- Smoked Pork – 300 gms cut jnto medium size cubes
- Raja Mircha / Naga King chilly – 1
- Green Chilly – 8-10 or as per heat preference
- Tomato – 2 medium
- Ginger – 2 inches coarsely grounded
- Garlic – 5-6 cloves coarsely grounded
- Sichuan peppercorn / Mongmong chang – 1 tbsp dry roasted and crushed
- Salt to taste
- Water as required
Before adding the Nuoshi cakes, warm it in heated charcoal over fire place and slightly pound into make it little soft. Wash them with water and add them to the pot.
To the pot add the smoked pork, Raja Mircha, green chillies, tomatoes, salt to salt and water.
Bring them to a boil, cover the pot and cook till the pork is cooked and Anishi cakes are cooked and becomes soft.
Once it is cooked take out the Nuoshi / Anishi, chillies, tomatoes and with the help of mortar and pestle pound them and mash them nicely.
Add the mashed paste into the pot, add coarsely grounded ginger garlic and dry roasted sichuan peppercorns. Bring it to a boil and take off the heat.
Enjoy with piping hot steam rice.
- Adding Raja Mircha is optional.
- Green Chilly can be substituted with dry red chilly.
- Naba also known as Naga basil can be added. This is a variation and it make the dish more flavourful.
- Potato or rice flour can be added to the recipe to make the curry more thick and to add volume.
- Mongmong tu ( mezenga leaves ) can be added to the recipe which again makes the dish more flavourful and delicious.
|Fulfilled By||ilandlo Logistic Solutions|
Exotic Delights Colocasia cake Sungratsu Dry Anishi cakes 250 gm
- Seller: Exotic Delights
- Product Code: EE0002AN
- Reward Points: 10
- Availability: Out Of Stock
- Price in reward points: 18000