Talk:Otoe/@comment-98.223.119.83-20120417202734/@comment-165.89.84.90-20120524224525

It's definately "taro root" and Philipinos use it in their sinagang soup. They have them in white and purple. It gives the "sancocho" some thickness. Also, "ñame" or "yam" is another root used is that soup.