Kalo

Kalo is a traditional Polynesian root vegetable, often referred to as taro in many regions. It is a starchy, tuberous plant cultivated for its edible corms and leaves. The corms are similar to potatoes but have a unique, earthy flavor and smooth texture. The leaves are also consumed in some cultures after proper preparation. Kalo is a staple food in many Pacific islands, providing essential carbohydrates and nutrients. It holds cultural significance and is often used in traditional dishes, symbolizing sustenance and community in these societies.