Taro Root Arvi Chamadumpa Arvi Eddo Colocasia
So many names for a simple plant! It is another easy vegetable to cook and tastes good when eaten hot on cold winter days. The root tuber is starchy as the potato, but is a little different in texture. It also has a stickiness to it when it is cooked or boiled.
This tropical vegetable often considered identifiable as the species Colocasia antiquorum, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems.