It is dasheen in Trinidad and Tobago, Saint Lucia, Saint Vincent and the Grenadines and Jamaica. Other names include amadumbe or madumbi in the Zulu language, boina in Wolaita language of Ethiopia, amateke in Kirundi and Kinyarwanda. Lately, some restaurants have begun serving thin slices of kolokasi deep fried, calling them "kolokasi chips". "Baby" kolokasi is called "poulles": after being fried dry, red wine and coriander seed are added, and then it is served with freshly squeezed lemon. It is usually fried or cooked with corn, pork, or chicken, in a tomato sauce in casserole. Today it is known as kolokasi ( Kολοκάσι). In Cyprus, Colocasia has been in use since the Roman Empire. In the Odia language (widely used in the Odisha region of India), it is called sāru ( ସାରୁ). proto-Mon-Khmer * t 2rawʔ, Khasi shriew, Khmu sroʔ, proto-Vietic *s-roːʔ). However, irregularity in sound correspondences among the cognate forms in Austronesian suggests that the term may have been borrowed and spread from an Austroasiatic language perhaps in Borneo (cf. dalo in Fijian) and Proto-Austronesian * tales (cf. All these forms originate from Proto-Polynesian * talo, which itself descended from Proto-Oceanic * talos (cf. The form taro or talo is widespread among Polynesian languages: taro in Tahitian talo in Samoan and Tongan kalo in Hawaiian taʻo in Marquesan. The English term taro was borrowed from the Māori language when Captain Cook first observed Colocasia plantations in New Zealand in 1769. Taro is believed to be one of the earliest cultivated plants. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures (similar to yams). 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. Taro ( / ˈ t ɑːr oʊ, ˈ t ær-/ Colocasia esculenta) is a root vegetable.
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