Le´ts veer it back on!
There´s something in Venezuela which we call "Ocumo Chino", but in English it´s Taro Root.malanga, colocasia. A friend in SE Venezuela sent me a photo of some yummy fritters she made with taro and saltfish. The good thing is, there´s so much starch in the vegetable, you don´t need to add any egg to bind!
Anyone used this?
Is it the same as eddoes? If so then yes I've used it and eaten it.