COCO YAM / TARO (Colocasia Esculentum)
The coco yam is found widely distributed in
cultivation throughout SE Asia. Its principal center of cultivation is in
Polynesia where some hundreds of cultivated varieties are grown. Another
important center is India, and from here, the taro spread westward to Africa.
During the period of slave trading, Negroes brought the plant to the Caribbean
where it is still known by its African name of ‘eddo’. This tuberous crop is a herbaceous plant with
large round leaves borne on strong stalks and grows in swampy areas. The tubers
which are rich in starch vary in size, shape, colour & palatability. It is
poisonous in a raw state due to the presence of calcium oxalate crystals. These
needle crystals increases with the age of the leaves. Peeling of the tubers
before cooking them will remove most of the needle crystals although you must
be careful because it may irritate your hands. The leaves are rich in protein
and form an important ingredient of ‘callaloo’, the highly esteemed national
dish of Trinidad