Taro Rundown

This amazing Taro Rundown recipe is cooked in a flavorful coconut sauce that will have your guests coming back for more. Serve this incredibly delicious taro stew with Jamaican Callaloo and Vegan Ackee for a satisfying vegan meal. 

Taro root comes from the taro plant that is native to Southeast Asia and India. It is a staple diet there and also in China, Africa, Hawaii, and the Caribbean. The huge green leaves of this plant and the root itself are allowed to be eaten when cooked.

There are many kinds of Taro, from small to large and white-fleshed to purple flecked kinds. Taro root is very similar to potatoes. both are starchy root vegetables with similar flavors, even though Taro takes on a richer, nuttier, and a lot more complex taste overall.

Compared to white potato, it has three times the proportion of fiber and is also a highly rich source of iron, potassium, vitamin A and Vitamin C.

How to make Taro rundown?

The culinary uses of this root are endless, and it is cooked up in many ways as savory and sweet dishes throughout the world.

The Hawaiian dish poi is the most famous one as it is made by mashing taro root and is eaten alone or along with a side dish with meat.

Origin of taro root

Taro is grown from a tropical taro plant and isn’t one of the 600 types of yams. Taro root grows from the taro plant, and unlike the purple yams, these are not yam species. They have the properties of potatoes and are very healthy to eat. They are used in several dishes and are given the right blend of flavor to be consumed alone or with a side dish. 

Where can I buy taro root?

You can find the taro root at any well-stocked grocery stores in East Asian, Indian, or Latin American markets. Choose from the firm specimens free from spots, cracks, and mold and store them in super cool dark spots for a few days. For many of us, a brown paper bag kept at room temperature will be enough, but the root cellar may be better if you have one.

Ingredients For Taro Rundown

• 2 pounds taro, peeled and cut into 1-inch cubes
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• ½ medium red bell pepper, diced
• 2 green onions, chopped
• 2 sprigs thyme
• 1 scotch bonnet pepper or ¼ teaspoon cayenne pepper
• 6 allspice or pimento berries
• 1 (14-ounce can) coconut milk
• 1 vegan bouillon cube plus 1 cup water
• Or 1 cup vegetable broth plus salt to taste.

How To Prepare Taro Rundown

Heat oil on medium heat, then add onion and cook until soft, about 3 minutes. Once you see the onion is soft, add garlic, ginger, bell pepper, green onions, thyme, Scotch bonnet pepper, allspice, and cook until fragrant, about 2 minutes.

Add coconut milk, vegan bouillon taro, and stir. Bring to boil, reduce to simmer, and cook until sauce thickens, about 10-15 minutes, serve immediately.

Where can I buy taro root?

You can find the taro root at any well-stocked grocery stores in East Asian, Indian, or Latin American markets. Choose from the firm specimens free from spots, cracks, and mold and store them in super cool dark spots for a few days. For many of us, a brown paper bag kept at room temperature will be enough, but the root cellar may be better if you have one.

How to Peel Taro

Scrub the taro root well, put on a pair of gloves, and remove the skin with a paring knife or vegetable peelers. Gloves are worn because of the presence of oxalic acid crystals that can irritate sensitive skin. If you don’t have any disposable gloves, you can coat your hands with cooking oil before you start peeling.

Always remember not to touch your eyes after peeling. Once the root is peeled, cut them or slice them as needed for your use. Either use them immediately or place them in a bowl of water to prevent discoloration.

Other Taro Recipe To Prepare

1. Taro Fries
2. Taro Chips
3. Mashed Taro

This recipe is enjoyed by many around the globe and is eaten with great pleasure.

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