Kolokasi

Kolokasi is the common name for Colocasia esculenta, a tropical perennial plant grown for its starchy underground corms (taro) and, in some cuisines, its tender leaves. It belongs to the Araceae family and is a widely cultivated root crop in warm, wet regions around the world. The plant produces large heart-shaped leaves and thick underground corms that store much of its energy.

Cultivation and distribution: Kolokasi favors warm temperatures, abundant rainfall, and moist, well-drained soil. It is propagated from corms or corm pieces and typically harvested after 7 to 12 months, when the corms have reached a usable size. It is grown in tropical Asia, Africa, the Pacific, the Caribbean, and parts of the Americas, often as a staple or as a rotatable crop with other staples. In some regions, the term kolokasi specifically refers to taro grown for culinary use rather than ornamental purposes.

Culinary uses and preparation: Both the corm and the leaves can be used in cooking. The corms can be boiled, baked, roasted, fried, or mashed and are common ingredients in soups, stews, curries, and fritters. The leaves, when young, are used as greens in various dishes. A well-known preparation is poi in Hawaii, made by mashing cooked taro. In Greek, Turkish, and other Mediterranean-influenced cuisines, kolokasi appears in stews and savory dishes, often prepared with olive oil, onions, and herbs. Raw kolokasi contains calcium oxalate crystals and must be thoroughly cooked to avoid mouth and throat irritation.

Nutritional profile and safety: Taros are high in carbohydrates and provide dietary fiber, potassium, and small amounts of vitamin C and B vitamins, with little fat. Proper cooking is essential to reduce irritants and improve digestibility.