Quick answer
Taro (old cocoyam) (Ibo coco, Achu coco): Taro (old cocoyam) has a grey, melting flesh and is essential for achu and pounded taro with yellow soup. Pounded, it turns into a smooth, elastic paste. Ours comes from Foumbot, in Cameroon’s West region.
Key facts
- Name in French
- Taro
- Scientific name
- Colocasia esculenta
- Also known as
- Ibo coco, Achu coco
- Origin
- Foumbot · West
- Category
- Roots & tubers
- Type
- Raw
- Available formats
- Fresh, frozen, achu flour
- Delivery
- Fresh / frozen · group shipment
What is Taro?
Taro (old cocoyam) has a grey, melting flesh and is essential for achu and pounded taro with yellow soup. Pounded, it turns into a smooth, elastic paste.
Its scientific name is Colocasia esculenta. It is also known as Ibo coco, Achu coco.
Where does Taro come from?
Our Taro comes from Foumbot, in the West region (capital Bafoussam). Growing areas in the region: Foumbot, Dschang, Bafang, Mbouda, Bangangté. Every lot is checked and packed in Douala.
How do you cook with Taro?
Roots and tubers are boiled or steamed, pounded or grated. They go with sauces or become the base of the dish (achu, kwacoco, ekwang).
Pack size: 2 kg. Usual formats in Cameroon: fresh, frozen, achu flour.
How should you store Taro?
Keep cool and out of the light. Best eaten soon.
Where to buy Taro in Europe, the US and Canada
A fresh or frozen product: it travels in our refrigerated group shipment, subject to each country’s import rules. We deliver to cities including Paris, Brussels, London, Montreal.
Frequently asked questions
What is Taro called in French?
In French: Taro. Other names: Ibo coco, Achu coco.
How do I store Taro?
Keep cool and out of the light. Best eaten soon.
Can Taro be shipped outside Cameroon?
A fresh or frozen product: it travels in our refrigerated group shipment, subject to each country’s import rules.
Is it organic?
We never say “organic” without certification. It is natural, traditionally grown, free of additives, and every lot is checked in Douala.
