- Chepangkizhanghu – 1/2 kg
- Salt – to taste
- Chilli powder – 3 teaspoon
- Turmeric powder – 1/2 teaspoon
- Oil – for frying
After I had taro in one of my Sakara breakfasts, I came upon this article on Mercola about this “bulbo-tuber.”
“Far from a being simply a cheap food source, taro is a bona fide superfood, containing high amounts of potassium, known to be a heart-healthy nutrient as it makes fluid transfers between your body’s membranes and tissues easier. 272 more words
* “Kolokasi” in Greek.
They are perfect! Crunchy, crispy and perfectly seasoned, they are the best company to a summer night’s drink. We Cypriots are used to eating taro root (kolokasi), braised in tomatoes and celery; A dish I must admit is one of my favourites. 118 more words
Most conventional vegetables don’t like very damp soil; constant and/or excessive water often causes their roots to rot, or root diseases to develop. To make it worse (for you), stagnant water is the perfect breeding ground for mosquitoes and other waterborne insects. 216 more words
Tuesday 14th February
I slept in this morning.
Still, I was on Deck 11 at The Pantry in time to see the first rosy hint of sunrise followed by the full brilliance and warmth of sunrise as it gaped at me from behind a large island. 1,973 more words
This will mark the umpteenth week in a row that I’ve cooked with beautiful produce from the jewel-toned side of the color spectrum mentioned above. I have really loved cooking eggplant (though the pretty purple gets peeled away, in my dishes at least!), red onions, red cabbage, taro (or ube to me!), and beets (beautiful beet hummus recipe and product review to come!) 159 more words