Taro (Dasheen)

welcome to findin’ fridays, where I post something new to us (thus far, new fruit & veg).

English: Colocasia esculenta (dasheen). Locati...

English: Colocasia esculenta (dasheen). Location: Maui, Foodland Pukalani (Photo credit: Wikipedia)

today’s new food is dasheen or taro.  taro is a staple the world ’round, used in many cultures, and many ways; however, the most important thing to note is it’s not to be eaten raw.  the oxalate content can be very toxic; there are various cultivars available, some less concentrated in oxalate than others, but proper cooking is still important.

my original plan was to make taro chips.  sadly, I don’t think we’d purchased the correct variant for that, so instead I steamed them to peel, then continued steaming to cook.  added a couple of very ripe bananas, some freshly brewed kefir, and blended it altogether for a tropical pudding.

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Sourdough Loaf

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having good luck with the rye sourdough and basic sourdough muffin recipe.  latest edition carrot ginger currant

1/3 c sourdough starter
1 c water
1 c sorghum flour
1 c yellow corn flour
3/4 c sprouted amaranth grain

mix & sour at least 8 hours in warm location

cream together:
1/2 c raw sugar
1/4 c fat (lard or coconut oil here)

add 1 tbsp ground chia seed + 3 tbsp liquid (freash orange juice lately), plus zest and/or spices of choice (grated fresh ginger)

add up to 1 1/2 c additonal (grated carrot plus currants, or chopped frozen cranberries plus chopped NT almonds)

mix altogether, opt sprinkle with sugar, bake in prepared loaf pan @ 375ºF until tester comes away clean (approx 1 hr)