Tuesday, June 12, 2018

Taro Four Different Ways - With Video

Taro grows in tropical climates. It’s a root, with leaves like huge elephant ears.
Most of the time the people here, in Papua New Guinea, just boil taro root. But my family isn’t a huge fan. We’ve experimented, and experimented, and experimented. With the help of my brothers’ and dad’s honest opinions and helpful input we’ve come up with four ways to make taro that we actually enjoy! 

Just some more information on taro.
If the taro has been freshly dug, the sap may sting your hands. I’m not sure why this is, but it burns. If the tarp is fresh just wear gloves. In the video, the taro I used was a couple days old. The sap had dried out a little, so it didn’t burn my hands. Another thing, taro has a sponge texture. The older it gets the more likely it’s gonna be to get moldy. If your taro has pink or green or brown spots, cut them out, if it goes pretty deep your taro is probably too old. 
If the taro does not get cooked all the way the sap may burn your mouth. Just make sure the taro is cooked through and you’ll be good to go! 

We have four different ways to cook taro in this video. 
1. Taro hash browns
2. Pita, type chips 
3. Thin chips
4. Sourdough wedges

The taro hash browns are so easy to make! Just shred the taro and cook it on a hot cast iron pan with a little bit of oil. Sprinkle taro with salt if desired. When underside has browned, flip, and let the other side brown. When both sides are browned, serve and enjoy! 
These have a slightly sweet flavor, but just barely. The texture is very similar to potatoes. 

Taro pita chips are a great alternative to pita bread chips. They are gluten free, and taste amazing! 
Just slice the taro to the shape and thickness desired. Then fry in hot oil until edges start to brown. 
Remove and serve with hummus or cream cheese or whatever you have on hand. 

Thin taro chips are a great alternative to potato chips. They have a great texture, and are firm enough to dip up French onion dip, ranch, or veggie dip. 
Using your box grater, thinly slice the taro, or if the power is on and you have an electric sliver, de that. 
Fry in hot oil until edges brown. Remove, drain, enjoy! 

Sourdough wedges are my personal favorite! We just dip the wedges in sourdough starter/batter and then fry in hot oil. The sourdough makes a nice crispy outside and has great flavor. 
I could eat those plain all day! My brother likes to smear chili paste on his. That also taste amazing! 

I hope you try some of these different ways to make taro. I’d love to hear what they call taro and how they cook it in your part of the world! 
Please comment below and let me know your thoughts! I’d love to read your ideas! If you would like a certain video, please feel free to comment below and let me know! 

Amber Wells 
Papua New Guinea 🇵🇬 

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