Chic African Culture Africa Factbook

Taro Root Tomato Pottage Stew Recipe

Taro Root serves as a significant agricultural produce that features in various African cuisines as a staple ingredient.

Taro Root is a staple crop used in many African recipes. It is a tuber that grows underground and has a brown skin and a white flesh. Taro Root is rich in carbohydrates, fiber, and vitamin C. It can be boiled, fried, roasted, or mashed to make various dishes. Some of the popular dishes made with Taro Root are fufu, ndole, and cocoyam.

Three quick Taro root facts.

1. Taro root is a starchy vegetable consisting of 2/3 water with a fibrous outer coating.
2. Taro root is commonly used in place of potatoes.
3. Taro root and leaves should not be eaten raw.

Taro root is a starchy vegetable that has a nutty and slightly sweet flavor. It is widely used in many cuisines around the world, especially in Asia, Africa, and the Pacific Islands. Taro root has many health benefits, such as being rich in fiber, potassium, vitamin C, and antioxidants. It can help lower blood pressure, improve digestion, boost immunity, and prevent constipation. Taro root is also gluten-free and low in calories, making it a good choice for people with celiac disease or those who want to lose weight.

However, taro root is not safe to eat raw. It contains calcium oxalate crystals, which can cause irritation and swelling in the mouth and throat. To avoid this, taro root must be cooked thoroughly before consumption. You can boil, bake, roast, fry, or mash taro root and use it in various dishes such as soups, stews, curries, salads, desserts, and snacks. Taro root can also be made into flour and used for baking breads and cakes.

If you are looking for a versatile and nutritious vegetable to add to your diet, you should try taro root. It is easy to prepare and has a delicious taste and texture. Just remember to cook it well before eating and enjoy its many benefits.

Taro Root is a staple crop used in many African, Asian, Caribbean, and Hawaiian recipes.

Taro Root

Taro Root is a highly regarded and widely utilized crop in the culinary traditions of various regions, including Africa, Asia, the Caribbean, and Hawaii. Its versatility and unique flavor make it a popular ingredient in a wide range of dishes, from savory stews and soups to sweet desserts and snacks. Additionally, Taro Root is known to have numerous health benefits due to its high levels of fiber, vitamin E, and potassium. Overall, it is a valuable and beloved staple in many cultural cuisines. Root goes by many names in Africa; a few names for taro are urap, qolqas, arrow root, ggobe, nduma, madhumbe, idumbe, cocoyam, and malanga.

Taro leaves

Taro leaves

Taro Root Tomato Pottage Stew Recipe


2 taro roots

2 handfuls cleaned taro leaves, chopped finely

1 medium onion, finely chopped

2 medium ripe tomatoes, diced

2 tablespoons palm oil

Salt and pepper to taste

2 cups vegetable broth



Wash taro root boil with skin in salted water until soft. Drain, peel and cut into pieces. Wash chopped taro leaves and stems boil 5 minutes and drain. In a medium frying pan add palm oil and sauté onions with seasonings; add taro root, leaves, broth, and tomatoes simmer 15 minutes. Serve over fufu or rice.

Taro root is rich in fiber and vitamin E; magnesium improves digestion and may help lower blood sugar.

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