Taro chips and spicy avocado salsa (ocumo frito con guasacaca)
Similar to potato chips, these taro chips are given a double fry for an extra crisp result. They are also popular thinly sliced, like corn chips.
Taro and lamb stew
Taro is a popular root vegetable in Egypt and this stew, known as kolkas (also the word for taro), is a favourite way to use it.
While larger varieties of taro are available, baby taro (dasheen) is the preferred variety throughout much of Asia. In Japan, taro is known as satoimo – literally, the village potato – and it is often cooked nimono-style (simmered or stewed).
Coconut taro layered cake
Island nations such as Hawaii, Samoa and the Cook Islands revere the ancient taro crop, where it is used to make a variety of dishes, most commonly poi (a thick taro paste). Many of the islands combine taro with coconut in their sweets.
Photography by John Laurie