Colocasia esculenta.

What is called inhame in southern Brazil has no relation with the tuber known by the same name in the Northeast and North regions. There is a confusion in the kitchen and in the Brazilian literature involving the Dioscorea genus and the Colocasia esculenta species. To solve the problem, the First Brazilian Symposium on the Culture of Yam and Taro, in 2001, standardized the nomenclature: the tuber of Asian origin is now called taro in Portuguese, instead of inhame (used now for Dioscorea yams). Boiled, it becomes a versatile ingredient that can replace the potato, or be used in soups, mashes, stews, breads and cakes; in several places in Brazil, it can replace the bread at breakfast.