Taro

Also called dasheen, eddo, and other names. Colocasia esculenta; keladi, talas, tales. This root has been grown and eaten in tropical Asia for a long time, longer (in many areas) than rice. The best Indonesian taro comes from Bogor in West Java, as do-the best pineapples. Taro is prepared and boiled like potato; when boiled, it may also be sliced thin and sautéed. It is used in cakes, and the big glossy leaves are used as edible wrappers, as in buntil .