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Colocasia is a genus of in the family Araceae, native to Southeast Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions.
The names elephant-ear and cocoyam are also used for some other large-leaved genera in the Araceae, notably Xanthosoma and Caladium. The generic name is derived from the ancient Greek word kolokasion, which in the Koine Greek of the 1st century botanist Pedanius Dioscorides may have meant the edible roots of both taro ( C. esculenta) and Nelumbo nucifera.
The species Colocasia esculenta is invasive species in along the Gulf Coast of the United States, where it threatens to displace native wetland plants.Keddy, P.A., D. Campbell, T. McFalls, G. Shaffer, R. Moreau, C. Dranguet, and R. Heleniak. 2007. The wetlands of lakes Pontchartrain and Maurepas: past, present and future. Environmental Reviews 15: 1- 35.
A separate subgroup within the Colocasiae contains one species, which was previously called C. gigantea:
The plant can be grown in the ground or in large containers. They are grown outside year-round in subtropical and tropical areas. In temperate regions, they are planted out for the summer and dug up and stored over winter, dry and with ventilation to prevent fungal infection. They can be grown in almost any temperature zone as long as the summer is warm. Growth is best at temperatures between . The plants can be damaged if temperatures fall below for more than a few days.
The root tuber is typically planted close to the surface. The first signs of growth will appear in 1 to 3 weeks. The adult plant will need a minimum of at least of space for good growth. They do best in compost-rich soil and in shade, but will grow reasonably well in average soil provided it is moisture-retentive. The plants should not be left to go dry for too long; if this does happen, the leaves will wilt; watering will allow the plant to recover if done before they get too dry. Periodic fertilisation (every 3 to 4 weeks) with a common plant fertiliser will increase yields.
Poi, a Hawaiian dish, is made by boiling the starchy underground stem of the plant then mashing it into a paste.World Book Encyclopedia
Apart from Cyprus, Colocasia is found in one other Mediterranean island, the Greek island of Ikaria. After the island was declared a Blue zone its culinary tradition has acquired some popularity and Colocasia is part of that tradition. The plant has been reported to have been a vital source of food during WW II. In Ikaria, after it is boiled it is usually eaten as a salad (with raw onions, herbs, olive oil, lemon etc.).
In Egypt, the tubercles (or kolkas - arabic: قلقاس) are traditionally cut into cubes and cooked in a green soup with celery, chard, garlic and other herbs. Commonly served with white vermicelli rice or eaten with pita bread dipped into the soup. Prepared mostly during the winter time for warmth and widely prepared on January 19th in Christian households as part of celebrating Coptic epiphany. The broth for the soup can be prepared with beef stock and can have some cubes of beef as well.
In Mithalanchal (Bihar), the leaf is called airkanchan and is curried.
In Gujarat, arbi leaves are used to make the dish patra. In Eastern part of Uttar Pradesh, arbi, known as arabi ka patta, is used to make the dish sahina. Arbi is also a very popular dish among the Hindu community in South Africa, where it is known as patha. In Manipur, the leaves are used in the Meitei people ethnic cuisine, locally known as utti (pronounce ootti). The leaves are called paangkhoklaa by the Meiteis, while the edible corms are known as paan. Paan is often cooked with Fermentation soy beans to make curries. It is also used to make eromba, a Meitei side dish.
In Odisha, the root is called saru. it is an important ingredient in dalma, a popular Odia dish. The leaves used in a dish called "saru magura", made with rice batter inside the leaf which is steamed and fried.
In Kerala, the leaves are used to make chēmbilacurry, chēmbilāppam, and the roots are used in chembü puzhukkü. Various other recipes also exist locally. The stem and root are used in the preparation of stew and curry. In Kerala, chembu is planted in the month of May and can be harvested in December of the same year.
In Maharashtra, the leaves are called aloo and are used to make a sweet and sour curry with peanuts and cashew nuts that is commonly cooked during marriages. The leaf bases are mixed with curd to make the side dish dethi. The leaves are also coated in besan and fried to make the snack paatwadi or aloowadi.
In Gujarat, this leaf is called arbi (or alvi) and is used to make patra. This is a steamed dish similar to patrode, but with gram flour instead of the rice flour used in patrode. As in Maharashtra, the leaves are eaten as a fried snack.
In Nagaland, the leaves are dried, powdered, kneaded into a dough and baked into biscuits. These biscuits are burnt and dissolved in boiling water before being added into meat dishes to create a thick, flavourful dry gravy.
In Bengal, the plant is called kachu. Its leaves are used to wrap fish and prawns for steaming to make bhapa mach (steamed fish). The roots are used to make a thick creamy curry in which to cook prawns. The roots and stems are grated with coconut and used to create a chutney.
In South Karnataka particularly in the coastal regions , the leaves are made into a traditional dish called as 'patrode'or 'patrude'.
In Himachal Pradesh, in northern India, taro corms are known as ghandyali in Mandi districts, and the plant is also known as kachalu in the Kangra district. The dish called patrodu is made using taro leaves rolled with corn or gram flour and boiled in water. Another dish, pujji is made with mashed leaves and the trunk of the plant and ghandyali or taro corms are prepared as a separate dish. In Shimla, a pancake-style dish, called patra or patid, is made using gram flour.
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