Root Vegetable
Everything You Need to Know About Taro
Get to know a tropical tuber you might have been missing out on.
Photo by Bette Blau
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16 Comments
steph
January 13, 2022
As someone who was born and raised in Hawaii, I think it's important to note that homemade poi is several galaxies' distance in flavor and texture from store bought poi. I'd like to hear if Barbara Kafka has experienced it the way ancient Hawaiians, and today's locals, have made it.
Clesh
January 28, 2021
I was so fascinated to come across this article! I grew up eating Taro for breakfast - my mom simply pealed and steamed them and once ready she would sprinkle some sea salt and voila! We would then pair it with eggs and a cup of chai instead of bread. In swahili it’s known as “Ndoma” :-)
marigael
October 3, 2017
I bake mine like a baked potato. I like the crispy skin so scrub all of the hairy stuff off and stick it in the oven until soft when I squeeze it. Absolutely delicious with a bit of butter and a sprinkle of salt. I eat skin and all. It is remarkably sweet but then so are potatoes when one is not used to eating potatoes. The flesh is a grayish color which does not bother me. It is not fluffy like a baked potato, rather it does lean towards that glue like texture so I tend not to mash it. Rather, I break it up with the side of my fork add the butter to the crevices and then pop one of those chunks into my mouth and it is a joy to eat.
Gil P.
November 5, 2016
I use the Taro root to make what we call in Puerto Rico "Pasteles" and to prepare it so it does not turn into goo we squeeze as much of the starch of it after grinding it. We achieve this with use of cheese cloth. Then we apply the desired condiment and mix it with some either chicken or beef broth and in order to add color we add some oil which has been prepared with "Achiote". We then spread a large spoon amount onto a plantain leave and add in the center prepared meats, a chick pea, an olive, and a small strip of red pimento. Then it is rapped and tied. To kook it we boil it in water for for ~ 40 minutes. And it becomes a whole meal. Check in youtube content of "how to make taro (yuca) pasteles. and give it a try. BTW, the starch you remove from it can be use to starch your blue jeans or other applications.
LeBec F.
January 28, 2016
My gateway to taro was through DimSum here in Boston. Deepfried taro 'footballs' with pork filling; and shredded taro coating on shrimp cakes. yummola! As a 52er, I've entered a few Taro recipes- some refreshing summer Smoothies and Taro, Shrimp and Bacon Fritters . I love the slightly sweet but nutty very unusual/unique flavor of taro. I have learned that I like the large variety with purple flecks in the flesh, and not the small ones.
KellyinToronto
March 1, 2015
I ove taro!! My mom makes a great stew with taro, coconut milk and spareribs with ginger and green onions. it's really good if you throw some Lap Chung in there too1
Amanda C.
March 1, 2015
My grandma makes baked taro fritters with diced up Chinese sausage and scallions. My dad puts taro cubes in chicken curry. I enjoy eating this clear and sweet hot soup with taro, butternut squash, and hazelnuts.
Rachel C.
March 1, 2015
A few years ago at a restaurant called Monkeypod in Maui, Hawaii, I had taro root hummus that was SO good! We told them they should start selling it at Trader Joe's and start a national obsession.
Lindsay-Jean H.
March 2, 2015
I think it has a much better shot at national obsession status than peanut butter hummus does!
HalfPint
February 28, 2015
Shaved ice with condensed milk, chunks of cooked taro, adzuki beans and cream is the most incredible dessert.
Joy H.
February 28, 2015
Thanks for linking to my blog! Another way I enjoy taro is in taro bubble tea and swirled into Hokkaido milk bread! http://the-cooking-of-joy.blogspot.com/2014/09/hokkaido-milk-bread-three-ways.html
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