When I was introduced to kolokassi in Cyprus I did not recognise it. The locals informed me kolokassi was Cyprus sweet potato and only available there — and indeed it does look like a very large sweet potato. As it happens the Egyptians use it also, but it is unknown elsewhere in the region.
The preparation of kolokassi is accompanied by a certain amount of ritual. Scrub the root, dry it well, peel, do not wet once peeled — if you do happen to wet it, dry it well again.
Chip off pieces — do not chop into it. To do this, slice into the root at an upwards angle, then break pieces off in thin wedges. As the root is large in circumference, work your way around it, ending up with pieces rather like apple wedges.
This is all to stop the taro becoming slimy during cooking.
The whole matter of the kolokassi intrigued me, until I found out that it was the taro native to the Pacific Islands — a long way from home!