I've been intrigued by the many root tubers and corms peoples around the world eat. Recently, I've read about poi in Hawaiian cuisine. Organic taro doesn't seem terribly widespread outside of Hawaii or East Asia, though. Any ideas where to... (more)
Cool stuff: Taro and Sweet Potatoes vs. Grain foods in Relation to Health and Dental Decay in Hawaii Taro and Sweet Potato (partial summary of reference 1) Ion chromatography of phytate in roots and tubers. 1) Taro and Sweet Potatoes were... (more)
This is quite interesting, I wonder about the phytic acid content of cooked taro. Yucca is soo good with some garlic mojo sauce, mmmm cuban food...
I bought some taro root to experiment with. These were frozen, and after dethawing were quite soft. I diced them, then put them into a pan with simmering coconut milk for half an hour or so. I added some honey and vanilla extract, then chilled it.... (more)
Yesterday I was at my asian/african food store (for stocking up on shredded coconut, coconut milk, chicken hearts, 10% fat Turkish yoghurt). As usual, I bought some veggies and fruit. And I tried something new: cocoyam or taro. I have never... (more)
You can pound it and ferment it to make poi. The leaves are used in laulau together with pork, pork fat, butter fish, and salt. I love laulau so much that I have seriously contemplated having it shipped in from Hawaii. The poi however, it is... (more)
I have been trying out the Perfect Health Diet's recommendation of starch intake. I wanted to try taro and went to an Asian grocery store. I picked up a four pound corm of taro. (They also had smaller corms of taro, but the clerk suggested I... (more)