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2. Taro - Wikipedia

   en.wikipedia.org/wiki/Taro

   The leaves of the taro plant are used to make the Trinidadian variant of the Caribbean dish known as callaloo (which is made with okra, dasheen/taro leaves, coconut milk or creme and aromatic herbs) and it is also prepared similarly to steamed spinach. The root of the taro plant is often served boiled, accompanied by stewed fish or meat ...

3. Lūʻau (food) - Wikipedia

   en.wikipedia.org/wiki/Lūʻau_(food)

   Laulau (lit. "leaf leaf") refers to the ti leaves that are traditionally used to wrap the food within it. Whole mature larger (and younger) taro leaves wrap around large cubes of pork shoulder or belly, beef, or chicken thighs. A piece of "butterfish" is traditionally added with the other meats as seasoning. A piece of sweet potato is sometimes ...

4. Eddoe - Wikipedia

   en.wikipedia.org/wiki/Eddoe

   The young leaves may be eaten like spinach, but, like the root, they require to be well cooked in order to destroy the acridity peculiar to aroideous plants. The Fijians prefer eating the cooked Taro when cold; Europeans as a rule like it quite hot, and, if possible, roasted.

5. Xanthosoma sagittifolium - Wikipedia

   en.wikipedia.org/wiki/Xanthosoma_sagittifolium

   Common names for X. sagittifolium include tannia, new cocoyam, arrowleaf elephant's ear, American taro, yautía, malanga, [5] [6] and uncucha. [7] Cultivars with purple stems or leaves are also variously called blue taro, purplestem taro, purplestem tannia, and purple elephant's ear.

6. Laing (food) - Wikipedia

   en.wikipedia.org/wiki/Laing_(food)

   The original laing from the Bicol Region does not use shredded taro leaves, but rather a whole fresh taro leaf (natong in Bicolano). This version is the one most commonly referred to as pinangat . The mixture usually consists of cubed pre-cooked pork, shrimp, or fish flakes (or all three) with bagoong alamang (shrimp paste), crushed labuyo ...

7. Poi (food) - Wikipedia

   en.wikipedia.org/wiki/Poi_(food)

   Hawaiians traditionally cook the starchy, potato-like heart of the taro corm for hours in an underground oven called an imu, which is also used to cook other types of food such as pork, carrots, and sweet potatoes. [7] Breadfruit can also be made into poi (i.e. poi ʻulu), Hawaiians however consider this inferior in taste to that of the taro. [8]