welcome to findin’ fridays, where I post something new to us (thus far, new fruit & veg).
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.
- Scooped: Taro Ice Cream (sweets.seriouseats.com)
- Taro and Coconut Tapioca Pearl Pudding 芋 頭 椰 奶 西 米 露 (winsesweewok.com)
- Unusual Edibles: Satoimo, Japanese Taro (ecostore.co.nz)