Anishi
An authentic vegetarian recipe from Nagaland, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
100g Dried yam leaves (anishi)
300g Pork belly (or smoked pork)
50g Dried fermented bamboo shoot
4piece Dried red chillies (Naga chilli)
6piece Garlic cloves (crushed)
15g Ginger (sliced)
6g Salt
400ml Water
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak the dried anishi (yam leaves) in warm water for 30 minutes to rehydrate. Drain and squeeze out excess water. If using whole dried leaves, break them into smaller pieces.
Click to mark as complete
Soak the dried fermented bamboo shoot in water for 15 minutes to reduce its pungency. Drain and set aside.
Click to mark as complete
Cut the pork belly into 3 cm cubes. If using smoked pork, cut into similar-sized pieces.
Click to mark as complete
In a heavy-bottomed pot, add the pork pieces and cook over medium heat without any oil, allowing the fat to render out for 5–6 minutes.
Click to mark as complete
Add the crushed garlic, sliced ginger, and dried red chillies. Stir and cook for 2 minutes.
Click to mark as complete
Add the rehydrated anishi leaves and fermented bamboo shoot. Stir to combine everything.
Click to mark as complete
Pour in the water and add salt. Bring to a boil, then reduce heat to low.
Click to mark as complete
Cover and simmer for 20–25 minutes until the pork is tender and the anishi has softened and absorbed the flavours of the broth.
Click to mark as complete
Taste and adjust salt. The dish should have a deep, earthy, slightly smoky flavour. Serve hot with steamed rice.
Click to mark as complete
Chef's Tips
Anishi (dried yam leaves) is a preserved ingredient unique to Nagaland — it has a strong, earthy aroma that mellows during cooking.
Naga chillies are among the hottest in the world; adjust the quantity carefully based on your heat tolerance.
The dish is traditionally made with smoked pork, which adds a deep, complex flavour — use it if available.
Anishi is a winter staple in Nagaland; the preserved leaves are made during harvest season and stored for months.
About This Dish
Anishi is a traditional vegetarian dish from Nagaland, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Anishi (dried yam leaves) is a preserved ingredient unique to Nagaland — it has a strong, earthy aroma that mellows during cooking. - Naga chillies are among the hottest in the world; adjust the quantity carefully based on your heat tolerance. - The dish is traditionally made with smoked pork, which adds a deep, complex flavour — use it if available. - Anishi is a winter staple in Nagaland; the preserved leaves are made during harvest season and stored for months.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium