Kalo (Taro)

Kalo, also known as taro, is a starchy root vegetable widely cultivated in tropical regions. It has a rough brown or purple exterior and a white or purple flesh inside. Rich in carbohydrates, fiber, and essential nutrients, taro is a versatile food used in many dishes like stews, desserts, and porridge. It must be cooked thoroughly to eliminate natural toxins called calcium oxalate, which can cause irritation if eaten raw. Taro is valued for its nutritional benefits and unique flavor, providing a hearty, nutritious option in various traditional cuisines around the world.