Taro

Taro, Colocasia esculenta, is one of the most favored staple foods in

the Pacific islands.

It is a root crop with fine grained easily digestible starch.

The edible underground portion is a single large corm. The leaves are also

used as a nutritious green vegetable in many recipes.

Many different varieties of taro exist. However these should not be

confused with two other food plants Xanthosoma and Alocasia. The former

plant is similar in size and appearance, but the eaten part is a cluster of

smaller cormels. Alocasia is also called Giant Taro as it is grows 5-12 feet

tall on a rigid above ground stem, which is the edible portion.

Handling the uncooked taro corm or leaves may cause itchiness. This

is due to Calcium crystals which are broken down when heated thoroughly.

No part of the taro plant should be eaten raw.

When cooked taro can be prepared in many ways; steamed, boiled,

fried, and even made into flour for baked goods. Hawai’ian Poi is a form of

mashed taro with water that is fermented before eating. The high digestibility and non-allergenic qualities of taro corms also make it is ideal baby food.

Taro with Yogurt and Olives

2 cups taro, peeled and cooked

1/2 cup white or green onion, diced

2 tablespoons margarine or butter

1 cup plain yogurt

1/4 cup green olives, chopped

Add margarine and onion to cooked, drained, warm taro. When onion

wilts, add yogurt, stir gently and top off with chopped green olives.

Note: This dish holds well and is a unique and tasty selection to take

along to a pot-luck dinner.

PACIFIC ISLANDS COOKBOOK, University of Hawai’i