Giant Taro Corms

[Giant Taro, Giant Alocasia (English), Badjang (Philippines); 'Ape, Biga, Pia (Pacific); Cunjevoi (Australia); Alocasia macrorrhizos]

Not actually a Taro, but closely related (Alocasia means "Like Taro). This plant is native to the rainforsts of Island Southeast Asia, and as far south as Queensland, Australia. It has long been cultivated in the Philippines and spread through the Pacific Islands.

The photo specimen, compared to regular Taro corms, was 9 inches long, 5 inches in diameter and weighed 4 pounds 2-1/4 ounces, but they get quite a bit larger. The leaves and stems of this plant are not used for human food, though they may be boiled for animal fodder.

Buying:

Giant Taro corms are widely available in Philippine and Southeast Asian markets, at least here in Southern California. They should be firm and unwrinkled, with no soft spots or mold. They are not yet grown in Africa or the Tropical Americas, so will not appear in markets serving those communities.

Storing:

Store like potatoes, in a cool dry place with no direct sunlight. They will keep for a week or two.

Cooking:

Taro corms must be peeled to remove toxic Oxalic Acid and Oxalates in the skins (see Health & Nutrition). Cooking time for cubes or slices is short, 10 to 15 minutes for 3/4 inch cubes, but it will hold its shape well if cooked a bit longer.

Subst:

Regular size Taro Corms can be used as a substitute, unless size of pieces is an issue. Boiling potatoes make an acceptable substitute in some recipes, but they will have a less silky texture, be less sweet, and take longer to cook. They are unsuitable for recipes were texture, flavor, and cooking properties are critical.

Health & Nutrition - Oxalate

Taro corm skins contain both soluble oxalic acid and non-soluble calcium oxalate, both types being serious health issues if not cooked properly before consumption.

Peeling and cooking the Taro corms removes the Oxalic Acid and Calcium Oxalate. This makes the corms harmless in even large quantities, demonstrated by the prevalence of Taro in the cuisines of Southeast Asia, and in particular the Pacific Island regions.

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