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Ingredient

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If you've sampled poi at a Hawaiian luau, then you're already familiar with taro. Many people don't think much of poi, but taro can be served far more advantageously. It has an interesting, nutty flavor, and it's quite good in stews or soups, or deep-fat fried or roasted. In its raw state, it can be toxic and harsh on the skin, so wear gloves or oil your hands when handling it, and always cook it before serving it.

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Also known as

  • Taro root
  • Dasheen
  • Coco
  • Cocoyam
  • Eddo
  • Japanese potato
  • Baddo
  • Elephant's ear
  • Old cocoyam
  • Sato-imo

Substitutes

malanga OR parsnip OR sweet potato OR yam OR new potatoes
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