Anishi Taro Leaf Preservation of Nagaland

Anishi is a traditional fermented food of the Ao Naga community of Nagaland, made from the dried and fermented leaves of taro (Colocasia esculenta) combined with pork fat. The leaves are sun-dried, shaped into patties with pork back fat, and then smoke-dried over the hearth for weeks to months. The resulting dark, intensely flavoured cake is used as a flavouring agent in meat and fish dishes throughout the winter. Anishi is closely tied to Ao Naga foodways in Mokokchung district. The fermentation process preserves protein and the taro leaf provides dietary fibre and micronutrients. Anishi production peaks before winter and is shared as gifts between households and at festivals. The Nagaland government has included anishi in the list of traditional foods for GI certification. Urban food tourism interest in Nagaland has created a niche market for authentic anishi. Small producer cooperatives in Mokokchung are beginning packaging for retail sale.