Alex’s Taro Leaves Recipe
Note: Some people have allergic reactions to taro leaves and roots which can cause swelling and blistering of the skin. Gloves are highly recommended if you know that you have a sensitivity to taro.
Chop taro leaves small. I like to roll up several, chop up the roll in 1/4” pieces and then cross cut to create even smaller pieces.
Place the chopped taro in a steamer and steam for 30 minutes
Chop up two onions
Heat the virgin coconut oil, add the onions and sautee until transluscent.
Add a conservative amount of salt and pepper. Don’t taste as the taro is raw at this stage and should not be consumed.
Add the taro leaves from the steamer
Add two cans of coconut milk and some water so that the taro is submerged in the liquid.•
Simmer on a low flame for 1.5 hours
Taste and add more salt and pepper if needed
*Taro leaves must be wet cooked to dissolve the sharp needle-like oxalic acid crystals that can cause irritation in the throat. Dried taro leaves also contain oxalic acid. Drying the leaves does not remove oxalic acids. If you use dried taro, you should still wet cook the leaves. No amount of cooking will remove or significantly reduce the calcium oxalate content, but it is not much absorbed by the body.
1 lb or more Taro Leaves
2 cans Coconut Milk
1 TBS Virgin Coconut Oil
Salt and Pepper to taste