Taro
Other languages

In Cyprus, Colocasia has been in use since the Roman Empire. Today it is known as kolokasi (Kολοκάσι). It is usually fried or cooked with corn, pork, or chicken, in a tomato sauce in casserole. "Baby" kolokasi is called "poulles": after being fried dry, red wine and coriander seed are added, and then it is served with freshly squeezed lemon. Lately, some restaurants have begun serving thin slices of kolokasi deep fried, calling them "kolokasi chips".

In the Caribbean and West Indies, taro is known as dasheen in Trinidad and Tobago, Saint Lucia, Saint Vincent and the Grenadines and Jamaica. The leaves are known as aruiya ke bhaji by Indo-Trinidadian and Tobagonians.

In Portuguese, it is known simply as taro, as well as inhame, inhame-coco, taioba, taiova, taioba-de-são-tomé or matabala; in Spanish, it is called malanga.

In the Philippines, the whole plant is usually referred to as gabi, while the corm is called taro. Taro is very popular flavor for milk tea in the country, and just as popular ingredient in several Filipino savory dishes such as sinigang.

Other names include madumbi in the KwaZulu-Natal region, and boina in the Wolaita language of Ethiopia. In Tanzania, it is called magimbi in the Swahili language. It is also called eddo in Liberia.
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