When Laura was here last, she left some taro root. I had eaten lots of manioc (yuca, tapioca, mandioca...it has a million names) root, but not taro. So I decided to make it the same way. It was great! I would recommend trying a variety of root veggies, because they are all a little different, and pretty good!
Ingredients
Several pieces of taro root (how hungry are you?)
Oil to fry them in
Salt
Other spices that sound good (garlic, coriander, cumin, etc,)
Directions
1. Peel the taro well and rinse with water. They will be slimy.
2. Slice into discs or wedges.
4. Cover with water and bring to a boil. Boil for about 15 minutes, or until tender. Kind of like potatoes. Some people add lemon juice to the water.
5. Let cool and pat dry. Heat the oil and fry the taro until golden brown. It took 5-7 minutes. Drain on paper towels. Season with salt and other spices.
These are crispy on the outside and soft on the inside. Manioc (yuca) gets a little more flaky. I like them both! In Brazil, we ate the fried manioc with beans and rice. Of course, we ate everything with beans and rice.
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