Colocasia esculenta probably originated in India, where it is generally known as Arvi. Its tubers/corm look like small yams, with brown rings, dark and light alternating, all along it's fibrous surface. They have a white, cream or light pink flesh. The tubers are used to make chips, soup, numerous varieties of curries and bhajies, roasted like potatoes, even made into flour. It is a staple food in many tropical countries around the world, it is an excellent source of fibre, vitamins C and E, potassium, magnesium, and folic acid. Colocasia leaves of the Indian variety are edible but they must be boiled before eating, in order to remove the oxalates that cause irritation of the tongue. See Colocasia (Eddo) Leaf Rolls, delicious! There are many varieties of Colocasia around the world; Arbi, eddo, dasheen, elephant's ear, West Indian kale, coco-yam and old coco-yam, and coco. Some varieties contain oxalates even in their tubers, and can cause irritation of the skin and tongue and should be avoided.

Serves 4