Taro
Taro has a wide variety of names, including talo, gabi, arvi, jimbi, kókó, inhame, and malanga. It might have first come from Southeast Asia or India, but spread widely across the globe early in the history of civilization and became widely naturalized.
#Human usage
Taro might have become one of the first vegetables domesticated by humans. People eat taro's starchy corms, most often boiled, as well as young leaves and stems (boiled twice). While toxic in its raw form, cooking diminishes the toxins.
Taro holds particular importance to native Hawaiian culture.
#Specialization
A community that specializes in relationship with taro will invariably tend towards horticulture, and therefore live in settled villages. Often these communities practice slash-and-burn agriculture, growing different guilds of plants at different stages and moving around the jungle in a regular cycle. They will often plant taro in traditional "banana circles" with banana, cassava, lemongrass, and sweet potato.