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Young Karo boy in South Omo, Ethiopia
Young Karo boy in South Omo, Ethiopia
Thre young men from Karo Tribe, Omo valley
Karo boy with face painting
Beautiful young Karo woman in South Omo, Ethiopia
Beautiful Karo woman in South Omo, Ethiopia
Football on Web
Young Karo boy in South Omo, Ethiopia
A young karo woman is painting the face of another woman carrying her child in her arms
Old Karo man in South Omo, Ethiopia.
Playin card
Karo girl in South Omo, Ethiopia
ethiopia Karo tribe
Karo, Ethiopia, Africa
Playin card
Karo warrior in South Omo, Ethiopia
Retro Karo Pattern
Karo people
Te Karo Bay New Zealand
Rose de Porcelaine
Karo tribe
Playin card
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!["La rose de porcelaine (Etlingera elatior) est une espèce appartenant au genre Etlingera de la famille des Zingiberaceae, originaire de Malaisie. Elle est appelée ginger torch dans les pays anglo-saxons et bastón de emperador (bâton de l'empereur) dans les pays hispanophones." ----------------------------------------------------------------------------------------------------------------------- "Etlingera elatior (also known as Torch Ginger, Ginger Flower, Red Ginger Lily, Torch Lily, Wild Ginger, Combrang, Bunga Kantan, Philippine Wax Flower, Xiang Bao Jiaing, Indonesian Tall Ginger, Boca de Dragón, Rose de Porcelaine, Porcelain Rose) is a species of herbaceous perennial plant[citation needed]. Botanical synonyms include Nicolaia elatior,[1] Phaeomeria magnifica,[1] Nicolaia speciosa, Phaeomeria speciosa, Alpinia elatior, Alpinia magnifica. The showy pink flowers are used in decorative arrangements while the flower buds are an important ingredient in the Nonya dish laksa. In North Sumatra, the flower buds are used for a dish called arsik ikan mas (Andaliman/Szechuan pepper Spiced Carp) It is known in Indonesian as bunga kecombrang or honje, Malay as bunga kantan and Thai as ดาหลา daalaa. In Thailand it is eaten in a kind of Thai salad preparation.[2] In Karo, it is known as asam cekala (asam meaning 'sour'), and the flower buds, but more importantly the ripe seed pods, which are packed with small black seeds, are an essential ingredient of the Karo version of sayur asam, and are particularly suited to cooking fresh fish." Souce: Wikipedia](https://images.stockfreeimages.com/thumb/0f9u665z4p.jpg)
