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

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 leaves

Taro Root Tomato Pottage Stew Recipe

Ingredients

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

Directions

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.