Thinly sliced taro root deep-fried until shatteringly crisp and golden, lightly salted to create the Pacific Islands' answer to the potato chip.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: woven basket
Garnishes: sea salt flakes
Accompaniments: coconut chili dip
Instructions
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1
Slice taro very thin (2mm) using a mandoline.
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2
Soak slices in cold water 15 min to remove excess starch. Pat completely dry.
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3
Heat oil to 175C.
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4
Fry taro slices in batches, stirring gently, until golden and crisp, about 3-4 min per batch.
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5
Drain on paper towels and season immediately with sea salt.
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6
Serve as a snack or alongside dips.
Did You Know?
Taro is considered sacred in Samoan culture, and the Samoan creation myth says the taro plant grew from the body of a divine child, making it the most important crop.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mandoline slicer
- paper towels
Garnishing
sea salt flakes
Accompaniments
coconut chili dip
The Story Behind Talo Mamago
Taro has been cultivated in Samoa for over 3,000 years, and the modern chip preparation is a creative way to enjoy this ancient root vegetable. Traditional Samoan taro was boiled or baked in the umu, but the fried chip version has become hugely popular in modern Samoa and the diaspora.
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