You can pound it and ferment it to make poi. The leaves are used in laulau together with pork, pork fat, butter fish, and salt. I love laulau so much that I have seriously contemplated having it shipped in from Hawaii. The poi however, it is apparently an acquired taste, to me it tastes like paste (and yes I did sample the mint scented paste at a young age). One thing that I have done with poi that I liked but might be frowned upon here, I soaked it, sliced it, and double fried it in tallow. Best chips ever.

These look lovely: Taro Fish Cakes

& this: Taro Coconut Cream Soup

this coule be paleo if you ignore all their fat-trimming and skimming: Roast Pork and Taro

some of these might be suitable / adaptable: Various Taro Recipes

A note on how to prepare taro from Wikipedia:

The plant is inedible when raw and considered toxic due to the presence of calcium oxalate crystals, typically as raphides. The toxin is minimized by cooking, especially with a pinch of baking soda. It can also be reduced by steeping taro roots in cold water overnight. Calcium oxalate is highly insoluble and contributes to kidney stones. It has been recommended to take milk or other calcium rich foods with Taro. Taro leaves also must be handled with care due to toxicity of the leaves, but are completely safe after cooking.

Enjoy :-)