Amorphophallus paeoniifolius, the elephant foot yam[4] or whitespot giant arum,[5][6] is a tropical plant native to Island Southeast Asia.

But a genetic study in 2017 has shown that Indian populations of elephant foot yams have lower genetic diversity than those in Island Southeast Asia, therefore it is now believed that elephant foot yams originated from Island Southeast Asia and spread westwards into Thailand and India, resulting in three independent domestication events.

The pistillate (female) and staminate (male) flowers are on the same plant and are crowded in cylindrical masses as an inflorescence.

[11] In Indian state of West Bengal, Assam and in neighbouring country Bangladesh, it is called ol (ওল/ওল কচু).

In Tripura, it is called batema and prepared by making a paste with sodium bicarbonate (baking soda) and water to remove its raphides (calcium oxalate needles).

It is mainly served as steamed pieces (പുഴുക്ക്) along with traditional chutney made of green chili, coconut oil, shallots and garlic, although the curry preparation is also common as a side dish for rice.

The tuber is popular among the Telugu-speaking states, too, where it is cooked along with the leaves of Indian spinach, tamarind pulp, and spices, to a vegan stew that is specifically served and consumed during devotional feasts and auspicious celebrations like housewarming and baby-showers.

It has served as the main source of carbohydrates especially during the famine-stricken days of the region in the past along with the more popular tapioca for many centuries.

[18] In the epic drama film Mother India, the protagonist Nargis finds a small piece of elephant foot yam while ploughing her field during severe famine.