This vegetable can be cooked with meat; added to a stew; made into a dessert or even into chips.
Taro is a root vegetable, with huge green ‘elephant’ ears leaves. Taro has many health benefits – it contains magnesium, vitamins, fibre, and helps to keep your digestive system moving.
There are various ways to cook this ‘poisonous’ vegetable, depending on where you are from, and what your preference is. The reason it is considered poisonous, is because the roots contain a high level of calcium oxalate. This can cause skin irritation, and also kidney stones. In its raw state, the taro root and leaves are toxic. NEVER eat them raw!
Well, now that I’ve
scared informed you, here is a lovely recipe.
Twice cooked Taro (gluten free, egg free, soy free, corn free, nut free, dairy free)
Prep time: 20 minutes
Cooking time: 30 – 40 minutes
- 250g of peeled Taro *
- Pot of water
- 1 Tablespoon of sunflower oil
- 1 teaspoon of mushroom powder
- 3 stalks of spring onion, chopped
- 1 garlic clove, chopped
- 1 knob of ginger, chopped
*If you are unable to find unpeeled taro, I strongly suggest that you do not peel it yourself – this is how the toxins get onto your skin and cause a nasty reaction. Been there. Done that! Rather, place it whole into the pot of boiling water (see below in instructions), and once cooked, rinse in cold water, and then peel.
- Rinse the taro under running water
- Bring a medium sized pot of water to the boil
- Add a pinch of salt to the water
- Place the taro into the pot of water and bring to a boil
- Simmer on low heat for about 20-30 minutes, until tender, but not mushy
- Peel and chop the ginger and garlic
- Wash, clean and chop the spring onion stalks
- Once the taro has cooked, drain it thoroughly
Fry the taro
- In a wok, heat 1 Tablespoon of sunflower oil (or any cooking oil) on high
- Fry the ginger and garlic for about 30 seconds
- Now add the taro and stir gently
- Turn the heat down to medium-low
- Add the mushroom powder, a teaspoon of salt and a little water (about a quarter cup)
- Fry for about 5-8 minutes, until the taro is browning
- Turn off the heat
- Sprinkle with the spring onion and scoop into a serving dish
- Serve with rice and other dishes
Note: The taro will stick to the bottom of the wok, but as long as it isn’t burned, just scrap it up and serve. It will be nice and crispy. Enjoy!