Four quick Taro root facts
Taro Root Tomato Pottage is an easy one-dish recipe made throughout Africa, pottage is a thick soup or stew.
Taro root is a starchy vegetable consisting of 2/3 water with a fibrous outer coating.
Taro root is commonly used in place of potato.
Taro root and leaves should not be eaten raw.
Taro Root is a staple crop used in many African, Asian, Caribbean, and Hawaiian recipes. Taro 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 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.