Taro root peeled and boiled until tender. Served with butter and coconut cream.
Nutrition & Info
190
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ dairy
Equipment Needed
pot
Presentation Guide
Instructions
-
1
Peel and cube taro.
-
2
Boil in salted water 20 minutes.
-
3
Drain well.
-
4
Toss with butter and lime.
-
5
Drizzle with coconut cream.
-
6
Garnish with green onion.
💡
Did You Know?
Taro pits on Tuvalu are dug below the water table to access freshwater for the roots.
Chef's Notes
The Story Behind Boiled Taro Tuvalu
Taro cultivation on Tuvalu's atolls requires remarkable ingenuity. Pits are dug through coral to reach the freshwater lens below, creating subterranean gardens.
Boiled taro is the most basic preparation and the daily carbohydrate staple.
This humble dish represents the extraordinary effort Tuvaluans put into growing food on their tiny atolls.
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