Thursday, April 5, 2012

Taro in Coconut Milk

2 large taro roots (Colocasia esculenta)
coconut milk

Soak the cleaned taro in cold water overnight. Cook for 1 1/2 hours, or until tender. It should be completely cooked or it might irritate your skin and throat. Peel and chop it into large chunks. Heat coconut milk, add taro chunks and heat. The taro should be covered.
Optional: You might want to add hot chili and sliced okras (Abelmoschus esculentus). Taro is also nice mashed, or fried in butter.
Taro leaf stands like edible Water chestnuts (Eleocharis dulcis) in permanent water bodies
Many cultures have eddoecorm as a dessert. The Tongans seem to have a large variety of these 'root' crops.

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