So what the heck is taro anyways? Let me do the honor . Taro is a starchy root vegetable that is known by other names eddo, kalo, macabo, dasheen, malanga, otoy, Otoe, cocoyam -depending on your country of origin. They belong in the carbohydrate family and are mostly found next to potatoes.You must have cross path with it in the supermarkets . It is hearty , with a staggering amount of dietary fiber and significant levels of vitamin A, C, E, B6, and folate, as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and copper. It is also acceptable as part of a healthy and diverse Paleo diet and is use in place of potatoes in some countries. For more information on the benefits of taro check out THIS SITE HERE. In West Africa, taro is boiled, roasted, and sometimes mashed and served with vegetables hardly ever fried. That’s because they say it itches the back of your throat if not cooked for a prolonged amount of time. There is definitely some truth to it. However, for some people no matter how long you cook it there is always going to be that sensation. In other parts of the world, in countries like America (specifically Hawaii ) Caribbean and Polynesian islands. They are often enjoyed as a snack – fried or baked- crunchy and flavorful. If you need something sturdy to scoop up dip this would be it. Here these starchy root are fried or baked and transform into an addictive chips that can be eaten on its own or served with any dip. I love them both as long as it is crispy they taste good to me.
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