One ingredient, four cultures: Taro

It might not be easy on the eye, but the "potato of the humid tropics" is a beloved staple from Asia to Africa. Its creamy flesh and velvety texture can be enjoyed from a satisfying stew to a light coconut cake.

Recipes

Venezuela

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.

Egypt

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.

Japan

Simmered taro

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).

Polynesia

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