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Eddoe or eddo (Colocasia antiquorum) is a species in genus Colocasia, [2] a tropical vegetable, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems . [3] [4] In most cultivars there is an acrid taste that requires careful cooking. [3]
Colocasia species may also be referred to as taro, old cocoyam, arrowroot, eddoe, macabo, kontomire or dasheen and originate from the region of Southeast Asia. [ 2 ] [ 3 ] [ 4 ] Xanthosoma species may be referred to as tannia, yautia, new cocoyam or Chinese taro and originate from Central and South America.
Taro corms. Corm. Amorphophallus konjac (konjac) Colocasia esculenta (taro) Eleocharis dulcis (Chinese water chestnut) Ensete spp. (enset) Nymphaea spp. (waterlily) Pteridium esculentum; Sagittaria spp. (arrowhead or wapatoo) Typha spp. Xanthosoma spp. (malanga, cocoyam, tannia, yautia and other names) Colocasia antiquorum (eddoe or Japanese ...
In Polynesia, Alocasia macrorrhizos (‘ape) was considered a famine food, used only in the event of failure of the much preferred taro (kalo) crop. [14] After having been introduced to Hawaii in the 1920s from South America, Xanthosoma has naturalized and has become more common than A. macrorrhizos , and has been given the same name, ʻape .
Colocasia leaves are shown in the Kursi church mosaics as a platform, such as a plate or bowl, for serving of figs to eat. In the Levant, Colocasia has been in use since the time of the Byzantine Empire. The leaves are shown in mosaics from Palestine as a platform, such as a plate or bowl, for serving of fruit to eat.
Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions/ethnicities from all over India and elsewhere, and the food suppliers/packagers mostly use sub-ethnic, region-specific item/ingredient names on the respective signs/labels used to identify specific vegetables, fruits, grains and ...
Colocasia with lamb (Turkish: Kolokas yemeği) is a Middle Eastern dish, also common across Greece, Turkey and Cyprus. [1] Ingredients include kolokas ( taro ), lamb chunks, onion, lemon juice, flour, butter, salt.
Patrode is a unique dish originally made from colocasia leaves in the coastal regions of Karnataka, Maharashtra, Kerala and Tamil Nadu where Taro or "Colocasia esculenta" is thought to be native plant of Southern India. [5] [6] Over time this dish has been adopted by various states in India. [7]