Haka Taro Cooked Taro

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Taro root is a starchy tuber vegetable. It has a hairy outer coating on its surface that is similar to the coating on a coconut. Because of this, when preparing to use a taro root, the root's outer skin must first be removed. This procedure is easy to do. However, some individual's can acquire a skin irritation towards the juices that are secreted by the taro root as its skin is being removed. Therefore, to be on the safe side, when peeling a taro root's skin, use protective rubber gloves. Additionally, because taro root can be toxic in its raw state, always cook it before using.

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Steps

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Place pot on stove and add two cups water over medium heat.

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Use knife to remove skin off taro.

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Wash taro and knife before placing taro on cutting board.

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Cut in half then cut into smaller pieces.

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Put taro into potwith sufficient water to cover most pieces.

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Cover and boil until taro is almost tender when pierced with a fork.

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Chop onion and add to cup of coconut cream / milk then add pinch of of salt for taste before pouring it over taro when almost cooked.

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Ingredients

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taro root, coconut cream, onion, salt