Anishi
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Anishi (also known as Nüoshi[1]) is a Naga delicacy made of fermented leaves of the Colocasia genus.[2]
To make anishi, taro leaves are wrapped in gunny bags or banana leaves for about 3-4 days before being ground into a paste[3], typically with salt and other spices[4], then pressed into cakes and smoked over a fire or dried by the sun[3], forming black discs.
It is used with pork both as a condiment and a preservative[5] by the Ao Naga tribe of the Indian state of Nagaland.[6]