This term is used to describe a traditional dish that hails from certain regions where pounded taro is a staple food. The dish involves pounding the taro into a paste-like consistency and then fermenting it for a period of time, which can range from just a few hours to several days. This fermentation process helps to break down the tough fibers in the taro, resulting in a soft and creamy texture that is highly prized for its unique flavor and nutritional value. Whether enjoyed as a main dish or used as a side accompaniment to other dishes, this fermented taro dish is a beloved classic that has been enjoyed for generations and is sure to satisfy even the most discerning palate.