Taro Root
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The taro root, as with other tubers, is recognized by other names. This tuber is also known as the dasheen, eddo and kalo in many areas of the world including West Africa, Asia, Central America, ...
taro = taro root = dasheen = coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh Notes: If you've sampled poi at a Hawaiian luau, then you're already familiar with taro.
Taro root.
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Poi (Hawaiian): Taro root, fermented for 3 days to give acidic taste, mixed with water and made into a paste which is eaten with fingers.
Poire Belle-Helene (France): French dessert with pears on ice-cream balls and covered with black chocolate.
Eddoes - Also called taro root and dasheen, are solid, roundish root tubers. It is a starchy root with a combination of potato, water chestnut and artichoke flavors. It is delicious deep-fried, boiled, roasted or pan-fried.
The same process will work well for carrots, Jerusalem artichokes, turnips, rutabagas, sweet potatoes, taro root, and yucca root.
The word used in the Spanish-speaking parts of the Caribbean for Taro root (or a close relative of Taro.) It is prepared by either
boiling and mashing like potatoes, or slicing and frying into chips. It is also used in soups as a thickening agent.
sato-imo.. a small, round, pototo like taro root ("country potato").
shabu-shabu.. thin slices of beef quick cooked in broth with vegetables.
shiitake.. Japan's best known mushroom.
a Caribbean soup made with callaloo leaves (from taro root), coconut milk, okra, yams and chiles.
Chowder
a thick, chunky seafood or other rich soup containing chunks of food.
Yautía: A member of the taro root family, the yautía is the size of a potato, but more pear-shaped. It has a brown fuzzy outer skin. The flesh is white and slimy and is custard-like when cooked.
A Hawaiian dish made from cooked taro root that has been pounded to a smooth paste and mixed with water.
Point of sale (pos) (food industry term): ...
The American variety is called "dasheen." Although acrid in the raw state, taro has a nut-like flavor when cooked. "Poi" is made from taro root. Taro can be boiled, fried, baked, and used in soup. Taro Leaf ...
Poi: staple starch of the Hawaiian diet, made from boiled taro root
Poke: raw fish with seaweed and sesame oil
Puaa: pig or pork
Pupu: appetizer, hors d'oeuvre
Saimin: ramen-like noodle soup of local invention ...
 See also: Taro, Potato, Vegetable, Water, Cooking
  
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