Recipe by Missy Wombat
Taro root is a starchy tuber vegetable. It has a hairy outer coating on its surface that is similar to the coating on a coconut. Because of this, when preparing to use a taro root, the root's outer skin must first be removed. This procedure is easy to do. However, some individual's can acquire a skin irritation towards the juices that are secreted by the taro root as its skin is being removed. Therefore, to be on the safe side, when peeling a taro root's skin, use protective rubber gloves. Additionally, because taro root can be toxic in its raw state, always cook it before using.
Directions See How It's Made
- Place pot on stove and add two cups water over medium heat.
- Use knife to remove skin off taro.
- Wash taro and knife before placing taro on cutting board.
- Cut in half then cut into smaller pieces.
- Put Taro into potwith sufficient water to cover most pieces.
- Cover and boil until Taro is almost tender when pierced with a fork.
- Chop onion and add to cup of coconut cream/milk then add pinch of of salt for taste before pouring it over taro when almost cooked.