Taro (simplified Chinese: 芋头; traditional Chinese: 芋頭; pinyin: yùtou; Cantonese Yale: wuhtáu) is commonly used as a main course as steamed taro with or without sugar, as a substitute for other cereals, in Chinese cuisine in a variety of styles and provinces steamed, boiled or stir-fried as a main dish and as a flavor-enhancing ingredient. [38] In the case of Kuk Swamp, there is evidence of formalized agriculture emerging by about 10,000 years ago, with evidence of cultivated plots, though which plant was cultivated remains unknown. Colocasia is a tender perennial that cannot survive winter months in many places. The Kukis calls it bal. In the Spanish-speaking countries of the Spanish West Indies taro is called ñame, the Portuguese variant of which (inhame) is used in former Portuguese colonies where taro is still cultivated, including the Azores and Brazil. It is a popular cultivar among the maroon population in the interior, also because it is not adversely affected by high water levels. The roots are used to make a thick creamy curry in which to cook prawns. It is also consumed as a dessert after first being steamed and peeled, then fried in vegetable oil or lard, and finally sprinkled with sugar, cinnamon and nutmeg. For an excellent read about Colocasia esculenta, visit the Exotic Rainforest website. The leaves and stems of certain varieties of taro are also used as a vegetable in Kerala. There are ten accepted genera in the family that contain over 3,000 species. there has been renewed interest in exotic foods and consumption is increasing. Family: Araceae ; Plant Type: Perennial, Evergreen ; Key features: Dramatic foliage Taro, Colocasia esculenta, is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. It is believed that they were domesticated independently multiple times, with authors giving possible locations as New Guinea, Mainland Southeast Asia, and northeastern India, based largely on the assumed native range of the wild plants. Species. Another common taro plant grows roots in shallow waters and grows stems and leaves above the surface of the water. Common preparations include cooking with curry, frying, and boiling. It is considered a hard-to-make delicacy, not only because of the tedious preparation but the consistency and flavour that the taro must reach. The variety known as eddoe is also called Chinese tayer. In the east Indian state of West Bengal, taro corms are thinly sliced and fried to make chips called kochu bhaja. They do best in compost-rich soil and in shade, but will grow reasonably well in average soil provided it is moisture-retentive. Roots are mixed with dried fish and turmeric, then dried in cakes called sidhara which are curried with radish, chili, garlic and other spices to accompany rice. The lengthy growing time of this crop usually confines it as a food during festivities much like Pork although it can be preserved by drying out in the sun and storing it somewhere cool and dry to be enjoyed out of harvesting season. it is an important ingredient in dalma, a popular Odia dish. Similar dishes are prepared from the long root-like structures called kosu thuri. Despite generally growing demand, production was even lower in 2005—only 4 million pounds, with kalo for processing into poi accounting for 97.5%. The taro corm is a traditional staple crop for large parts of Papua New Guinea, with a domestic trade extending its consumption to areas where it is not traditionally grown. Timber Press, Oregon. They are triangular-ovate, sub-rounded and mucronate at the apex, with the tip of the basal lobes rounded or sub-rounded. Here kochur loti (taro stolon) dry curry[73] is a popular dish which is usually prepared with poppy seeds and mustard paste. It is made into the Korean traditional soup toranguk (토란국). Colocasia (family Araceae) A genus of giant, rhizomatous (see RHIZOME) herbs, which includes C. esculenta (taro, dasheen, or cocoyam). Taro farming in the Hawaiian Islands is challenging because of the difficulties of accessing fresh water. It spread by cultivation eastward into Southeast Asia, East Asia and the Pacific Islands; westward to Egypt and the eastern Mediterranean Basin; and then southward and westward from there into East Africa and West Africa, where it spread to the Caribbean and Americas. Micronutrients include iron, copper, magnesium, potassium, and lu'au ( cooked roots/plants... 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