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From Spanishanchoa, from GenoeseLiguriananciôa or related Corsicananchjuva, anciua. The term's ultimate origin is unclear; some suggest it may have derived from an unattested Vulgar Latin term *apiuva, from Latinaphyē, apua, from Ancient Greekἀφύη(aphúē) (which may be formed like Sanskritअभ्व(ábhva-, “monster”)); others suggest it comes from Basqueantxu, anchu(“dried fish”), from anchuva(“dry”), if that Basque term is not itself derived from Latin via some intermediary. None of these hypotheses is satisfactory because of the phonetic irregularities.
1936, Norman Lindsay, The Flyaway Highway, Sydney: Angus and Robertson, page 40:
he cooks were laying a refection before him of sack and anchovies and garlic sausage and gammons of bacon and - this was the important item - a great pudding dish out of which rose the noble dome of a crisp brown pie-crust.
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