Notas:

• Etnográfica:
  There are different kinds of dasheen, the bigger, whiter one with purple flecks which is harder when cooked, and the smaller one which has more reddish-purple specks and cooks up softer, and is preferred. As with other breadkind, usually eated boiled or stewed in coconut milk, or in coconut milk rondon (rundown) with meat or fish. Occasionally also made into a porridge (pap, in Kr.).
• Gramatical:
  As 'isiup' (coco), 'isiup kiing' as a variant 'isup kiing'.