Alocasia macrorrhizos is a species of flowering plant in the arum family (Araceae) that it is native to rainforests from Malaysia to Queensland<ref name="WCSP"/> and has long been cultivated on many Pacific islands and elsewhere in the tropics. Common names include giant taro,<ref name=PLANTS>Template:PLANTS</ref> Template:Okinaape, giant alocasia and pai.<ref name=GRIN>Template:GRIN</ref> In Australia it is known as the cunjevoi<ref name=GRIN/> (a term which also refers to a marine animal).
The domesticated giant taro originated in the Philippines.<ref>Template:Cite journal</ref> It is edible if cooked for a long time but its sap irritates the skin due to calcium oxalate crystals, or raphides which are needle like.<ref>Template:Cite book</ref> Alocasia species are commonly found in marketplaces in Samoa and Tonga and other parts of Polynesia. The varieties recognized in Tahiti are the Ape oa, haparu, maota, and uahea. The Hawaiian saying: Template:OkinaAi no i ka Template:Okinaape he maneTemplate:Okinao no ka nuku (The eater of Template:Okinaape will have an itchy mouth) means "there will be consequences for partaking of something bad".<ref>Template:Cite book</ref>
The giant heart-shaped leaves make impromptu umbrellas in tropical downpours.
The 1889 book The Useful Native Plants of Australia records that indigenous Australian names included "Pitchu" in the Burnett River (Queensland); "Cunjevoi" (South Queensland); "Hakkin" Rockhampton (Queensland); "Bargadga" or "Nargan" of the Cleveland Bay and that "The young bulbs, of a light rose colour inside, found growing on large old rhizomes, are scraped, divided into two parts, and put under hot ashes for about half an hour. When sufficiently baked, they are then pounded by hard strokes between two stones —a large one, Wallarie, and a small one, Kondola. All the pieces which do not look farinaceous, but watery when broken, are thrown away; the others, by strokes of the Kondola, are united by twos or threes, and put into the fire again ; they are then taken out and pounded together in the form of a cake, which is again returned to the fire and carefully turned occasionally. This operation is repeated eight or ten times, and when the Hakkin, which is now of a green-greyish colour, begins to harden, it is fit for use." (Thozet.)"<ref>Template:Cite book</ref>Template:Clarify
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