Looking very much like Malanga, this potato-like root can range in length from 5 inches to over a foot long. The flesh is often creamy white or pale pink and sometimes becomes purple-tinged once cooked.
Taro Root, though not very flavorful raw, has a nutty cooked flavor and is easy to digest. Used much like a potato, it can be boiled, fried or baked while the edible leaves may be steamed and used like spinach.
China, Costa Rica, Brazil