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Article Number : 15.030.460
Unit/Weight : 10kg
Brand : CARIBE
Country : Costa Rica, Brazil

Taro /ˈtɑroʊ/ is a common name for the corms and tubers of several plants in the Araceae family. Of these, Colocasia esculenta is the most widely cultivated and the subject of this article. More specifically, this article describes the "dasheen" form of taro; another variety of taro is known as eddoe.

 Taro is native to South India and Southeast Asia. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanic and South Indian cultures and is believed to have been one of the earliest cultivated plants. Colocasia is thought to have originated in the Indo-Malayan region, perhaps in eastern India and Bangladesh, and spread eastward into Southeast Asia, eastern Asia, and the Pacific islands; westward to Egypt and the eastern Mediterranean; and then southward and westward from there into East Africa and West Africa, whence it spread to the Caribbean and Americas. It is known by many local names and often referred to as "elephant ears" when grown as an ornamental plant.


Boiling Taro Root

 Step 1

 Scrub the taro roots clean under running water. Peel each root using a vegetable peeler. Cut into quarters or 2-inch chunks.

 Step 2

 Fill a medium-size cooking pan with water, adding a sprinkle of salt. Boil the water on the stove. Place all the taro root pieces into the water.

 Step 3

 Boil the taro root for approximately 15 minutes. Stick a fork into the root to check the softness. If soft, drain the taro roots in a colander over the sink.

Step 4

Drop a piece of butter on the mound of taro roots and serve while steaming hot.




Fried Taro Root

 Step 1

 Peel several large taro roots. Chop the taro roots into french fry-style shapes about 2 inches long and a half-inch thick.


Step 2

 Heat vegetable oil in a deep fryer or large, heavy pan until very hot. Put the chopped taro roots into the oil. You should hear a bubbling sizzle. Cook for four minutes, then remove using a slotted metal spoon.


Step 3

 Rest the taro fries on a kitchen towel layered on a plate. Allow the kitchen towel to soak up some of the excess oil. Allow to cool for 30 minutes or more. Heat up the oil again just before you want to reheat the fries.


Step 4

 Put the taro root fries into the hot fryer oil and allow to cook for a minute. Remove and serve hot with tomato sauce or other rich sauces.


Avoid eating raw or undercooked -- this could result in an upset stomach.

Never deep fry in a shallow pan to avoid fires.

Wear an apron and gloves when handling the deep fryer.


Taro roots also mash well with a little butter and seasoning.