Definition

Noun: 1. A tropical starchy tuberous root: A type of edible, starchy root vegetable grown in tropical regions, specifically referring to the corm of taro plants (Colocasia esculenta). 2. The edible starchy tuberous root of taro plants: The specific underground plant part, or corm, of the taro plant that is harvested and consumed as food.

Examples of Usage

• Noun:
  • The market vendor sold fresh cocoyam alongside yams and cassava.
  • In many West African recipes, cocoyam is boiled, fried, or pounded into a dough called "fufu".
  • The farmer harvested a large crop of cocoyam from his field.

Advanced Usage

• Botanical Context: In botanical and agricultural contexts, "cocoyam" can specifically refer to the corms of the taro plant (), distinguishing it from other similar tubers like yam or dasheen.
• Culinary Preparation: The term is often used when discussing traditional methods of preparing the tuber, which typically involve thorough cooking to neutralize calcium oxalate crystals present in the raw root.

Variants and Related Words

• Taro (n): The more common global name for the plant () and its edible corm. "Cocoyam" is a regional term often used in West Africa and the Caribbean.
• Dasheen (n): Another regional name, primarily used in the Caribbean, for the same taro corm.
• Eddoe (n): A term sometimes used interchangeably with cocoyam, though it can also refer to a smaller, related variety of taro.

Synonyms

• Taro root: The most direct synonym, emphasizing the plant source.
• Taro corm: A more precise botanical synonym.

Related Phrases

• Cocoyam leaves: Refers to the large, heart-shaped leaves of the taro plant, which are also edible when cooked.
  • The soup was made with cocoyam leaves and palm fruit.

Noun

1. tropical starchy tuberous root
2. edible starchy tuberous root of taro plants