Taro, or colcassia, is a root-like vegetable that spread from Southeast Asia to Egypt and is thought to be one of the earliest cultivated plants. When cooked, it has the texture of well-done potatoes. In Egypt we use the taro corns, peeled and cut into cubes. The most popular use for them is cooked in a broth with coriander and Swiss chard. The end result is a stew-like dish with a sticky, tangy green sauce. In Egypt, this dish is often cooked with wild ducks (mallard, teal or widgeons) and you can use them here instead of the quails if you prefer.