Servings: 3-4

 

Taro, the scientific name of which is colocasia esculenta, is sometimes referred to as colocasia. The plant part of it has leaves that are shaped like elephant ears. But that’s not what we are interested in here, it’s the root, known as taro that is one of my latest obsessions. I used to have it as a kid, but I totally forgot about it for the longest time, until mom recently made it and thanks to her, I have it at least once every couple of weeks now!

 

Taro is white in color when peeled and it can taste a little like potatoes, slightly nuttier though in flavor. Funny piece of information: It’s sometimes called potato’s  ‘hairy cousin!’ Although taro is high in carbs, it is rich in fiber as well as vitamins A, C, E, B6 and folate.

 

My favorite thing to make with taro is stew, I love the sour taste and the flavorful-ness of this dish. In this version, I use frozen taro that I find at the local supermarket. You can also use fresh taro. However, you might notice that the fresh version gets a little more gooey when cooking and that’s quite alright. 

 

Ingredients:

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• 2 tablespoons of avocado oil

• 2 1/2 packets of frozen taro (about 1 kg of taro)

• 2 bunches of fresh coriander finely minced

• 8-10 garlic cloves mashed

• 1 big onion finely minced

• 2 squeezed lemons

• 4 cups water

• 3 tsp of vegetable broth powder. Alternatively, you can use 1 1/2 tsp of salt

• 1/2 a tsp of cinnamon

• 1/2 a tsp of pimento

• A sprinkle of nutmeg

 

Directions:

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1. Heat the oil in a pan, then add the garlic and sauté for a few seconds. Shortly after add the minced coriander.

2. Add the onions and cook until they wilt, about 7-8 minutes.

3. Add the taro and stir for 7-8 minutes. 

4. Add the squeezed lemon.

5. Add the broth and all the spices.

6. Add 2 cups of water, make sure the taro is covered with a lid.

7. If it becomes too dry, add more water and let it cook until taro is soft.

 

Once cooked, serve the taro with brown rice.