Nuoshi/ Anishi with pork recipe with step by step pictures. Let’s learn today one of the signature dish of the Ao tribe of Nagaland “Nuoshi With Pork” with detailed and step by step pictures.
Nuoshi /Anishi With Pork is a signature of the Ao tribe of Nagaland. It is called as Anishi Aon in our local dialect. This is a traditional recipe of the Ao Nagas. Anishi is a made out of colocasia leaves. The fresh matured colocasia leaves are staked together and kept in a basket covered until the leaves turn yellow. The leaves are then pounded till they are well paste. The paste is then wrapped well in banana leaves and kept warm in low fire side for couple of hours till it is cooked. After the paste is cooked, remove from fire place, unwrapped it and then small cakes like patties are made out of it. The cakes are then smoked dried over the fire place or sun dried till it becomes hard and dark in colour.
Anishi can be further pounded into powder and store in airtight containers in powdered form. This can be used in curries and chutneys too. Using the powdered one makes the cooking time less and one can use the powdered one when one is running short of time or in a hurry to spice up something delicious.
Anishi is best when cooked with smoked dried pork, smoked dried beef, smoked dried eel. These are the few popular delicacy of the Ao Nagas with Anishi. Any special get togethers, festival and occasions of the Ao Nagas is incomplete without any of this delicacies in the menu.
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 “Anishi” is loved and savoured by most people and is a favourite of many.
I hope you have enjoyed reading the facts about Anishi. Now lets hear the recipe of Anishi cooked with smoked pork.
- 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 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.
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