Kolokasi is a popular dish in the Cypriot cuisine and is cooked in tomato sauce either on it's own or often with pork or chicken.
In its raw form kolokasi is poisonous as it contains high levels of calcium oxalate, which however are safely reduced to non-harmful levels during the cooking process.
It's important to remember that you NEVER wash kolokasi with water. You peel it by holding it with kitchen paper, and with a sharp knife you peel it rather deep and you keep wiping it with the kitchen paper during the peeling process.
There's also a specific technique for cutting kolokasi. You hold the kolokasi in one hand and with a sharp knife you make a cut on it and with the help of your thump you press on the knife and by turning your wrist and pressing towards the bulb you "crack" a small piece off. You don't slice it. You carry on the same process all round until you "crack" each bulb into rugged walnut size pieces.