Ad
related to: where is colocasia made
Search results
Results From The WOW.Com Content Network
Colocasia leaves are well known for their hydrophobicity. The edible types are grown in the South Pacific and eaten like potatoes and known as taro, eddoe, and dasheen. The leaves are often boiled with coconut milk to make a soup. Poi, a Hawaiian dish, is made by boiling the starchy underground stem of the plant then mashing it into a paste. [14]
Patrode is a unique dish originally made from colocasia leaves in the coastal regions of Karnataka, Maharashtra, Kerala and Tamil Nadu where Taro or "Colocasia esculenta" is thought to be native plant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]
Taro (/ ˈ t ɑːr oʊ, ˈ t ær-/; Colocasia esculenta) is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms , leaves, stems and petioles .
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.
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]
Taro (Colocasia esculenta)—a popular and ancient plant that has been harvested for at least 30,000 years by indigenous people in New Guinea. [49] There are hundreds of varieties of taro, and the corm of the wetland variety makes the best poi, [5] as well as taro starch or flour. The dry-land variety has a crispy texture and is used for making ...
Patra ni machhi, Parsi dish made from steamed fish topped with chutney and wrapped in a banana leaf; Patrode, vegetarian dish from Gujarat, India made from colocasia leave stuffed with rice flour; Prem Patra, 1962 Indian Bollywood film produced and directed by Bimal Roy; Strir Patra, 1972 Bengali film, directed by Purnendu Patri
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.