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Posted: Mon Oct 11, 2010 5:08 pm
by rainbowgardener
poi is mashed taro root
Posted: Mon Oct 11, 2010 5:30 pm
by applestar
The ones eaten in Japan (and I think in Korea/China as well) the tuber/corm/? is smaller -- more like a tulip bulb size -- than the Hawaiian Taro which I think is about baseball or softball size. It's steamed with jacket (skin) on, then peeled (it basically slips right out) and eaten with -- no surprise -- soysauce. It's slippery/slimey so people who don't like slimey food won't like it, but has drier inside -- about texture of red bliss potatoes. I think it's pretty tasty. I believe other popular recipes are deep frying them or putting them in hearty stews.
Posted: Mon Oct 11, 2010 5:43 pm
by lorax
That's because Hawaiian taro is Colocasia gigantea, and the one eaten in Japan is Colocasia esculenta.
The tubers of Caladium aren't edible, but the young leaves are prized as a vegetable here in Ecuador - they're steamed the same way that spinach is cooked.
If you want another edible Aroid tuber, look up Xanthosoma.