Taro - freeimage-19551617-web-taroTaro aka Cocoyam or Macabo is a crop cultivated in many regions including Africa and the West Indies/Caribbean.

The crop is a staple food in Nigeria, Cameroon and Ghana where it is eaten boiled, ‘milled’, grated and steamed, fried or roasted to make taro fufu, mpotompoto or cocoyam chips among other recipes.

The leaves, called kontomire in Ghana, are also consumed and make up traditional stews such as jaabere in Guinea and Senegal, palaver sauce, egusi/agushi stew or the originally West African and now West Indian Callaloo.