Processing of Anphet, A Phom Traditional Food



Thungchano S Ezung, Lily Ngullie and Namei. A.
Krishi Vigyan Kendra (KVK)
Longleng, Nagaland


Anphet is a traditional food item of Phom community meaning (An: Biscuit; Phet: baked in bamboo shaft). Preparation of Anphet was practised since time immemorial in important festivals like Monyu and Moha. It is usually served as breakfast to visiting guest and important family members as a sign of respect and hospitability.



  • Pounded local rice
  • Meat
  • Chilly
  • Salt
  • Ginger
  • Garlic
  • Colocasia leaves
  • Wild Leafy Vegetables
  • Spring onion
  • Fermented Bamboo shoot juice


Methods for preparation of Anphet (Bamboo baked Biscuit)

  • Soak rice for 2-3 hrs, drain off water and sun dried for 20-30 min
  • Rice is then pounded into fine powder
  • All the ingredients including meat are minced separately  and  required salt is added
  • The minced ingredients along with finely pounded rice are mixed thoroughly and water is added during mixing process to make it into paste
  • The prepared paste is then wrapped in banana leaves and stuffed inside bamboo shaft
  • The open end of the bamboo shaft is closed tightly with banana leaves
  • The paste is then baked in bamboo shaft on fire by placing it in slanting position and frequently rotates after every 10-15 min.
  • Once the whole bamboo shaft turns into black colour, it gives the indication of the finished product.



Anphet is a traditional food and it is confined only to one area but it has a potential scope in future since Anphet can be popularized by facilitating required processing equipments and standard packaging. It can be processed as protein rich wholesome meal for nutritional security to people living in rural areas.


As Narrated by: Chempen Phom, Bulong Phom.