Uses

Raw taro is toxic due to the high levels of calcium oxalate, so you must cook it for consumption.

Before cooking, it is important to peel the outer skin of the taro root and remove any fibrous parts. It can be prepared in many ways, including boiled, steamed, roasted, sliced, or diced into smaller pieces and fried, or mashed.

Nutritional Info

Taro root is a good source of fiber, it has more than twice as much as potatoes., vitamins C and E, potassium, and magnesium. It is also low in fat and calories.

How to store

Taro root should be stored in a cool, dry place away from direct sunlight. It can be stored at room temperature for up to a week.

Taro stir fry recipe

Overall, this recipe is a great way to enjoy the unique flavor and texture of taro in a simple and easy-to-prepare dish

Ingredients:

• 1 large Taro Root, peeled and diced into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 bunch of Bok Choy, washed and sliced
• 1 Habanero Pepper, seeded and thinly sliced
• 2 Cloves of Garlic, minced
• 1/4 cup Garlic Chives, chopped
• Salt and Pepper, to taste
• 1/4 cup Purslane, for garnish

Instructions:

1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced Taro Root to the pan and stir fry for 5-7 minutes, until lightly browned and crispy on the outside.
3. Add the sliced Bok Choy to the pan and stir fry for 2-3 minutes, until the leaves have wilted and the stems are slightly tender.
4. Add the sliced Habanero peppers and minced garlic to the pan and stir fry for another minute, until fragrant.
5. Add the chopped Garlic Chives to the pan and stir fry for 1-2 minutes, until lightly cooked and fragrant.
6. Season the stir fry with salt and pepper, to taste.
7. Transfer the stir fry to a serving platter and garnish with the Purslane.
8. Serve hot and enjoy!