49 delicious taro recipes from around the world
A beloved Cameroonian dish, Achu is made from pounded cocoyams (taro) forming a smooth, dough-like consistency. It is traditionally served with a vibrant 'yellow soup' made from palm oil, meat stock, and a unique blend of spices, creating a hearty and flavorful meal.
A rich and sweet Samoan delicacy featuring cubes of baked taro or a simple flour-based bread, generously coated in a luscious coconut caramel sauce. Traditionally baked in an umu, it can also be made in a conventional oven.
A comforting and nutritious stew featuring tender Aibika leaves and starchy taro, simmered in a rich coconut milk broth. This dish is a staple in many coastal regions of Papua New Guinea, offering a taste of traditional home cooking.
A simple and nutritious preparation of Amadumbe (African taro root), which can be boiled and served whole or mashed. It's a staple root vegetable in many parts of Africa, similar in texture and starchiness to potatoes.
A simple yet delicious Tuvaluan dish featuring baked taro mashed and generously coated with sweetened coconut cream. It's a comforting and popular dish often served at community gatherings.
A hearty and flavorful stew combining the starchy goodness of pulaka (swamp taro) with the briny taste of fresh clams, simmered in coconut milk.
A hearty and flavorful stew featuring tender pork belly, starchy taro root, and nutrient-rich leafy greens, simmered in a rich coconut milk broth. This dish is a staple in many PNG households, showcasing the country's abundant local produce and traditional cooking methods.
Ikokore is a traditional Tuvaluan dish that combines the staple root vegetable, taro, with fresh fish, all steamed together in banana leaves. This method of cooking in leaves is common in Pacific Island cuisines and imparts a subtle, pleasant aroma to the food. It's a simple yet flavorful dish that highlights the reliance on local produce and seafood.
A comforting and nourishing stew featuring fresh local fish simmered in coconut milk with tender chunks of taro, creating a subtly sweet and savory dish that is a staple in Marshallese cuisine.
A comforting and nutritious dish featuring taro root (songe) simmered in a rich and creamy coconut milk sauce, often enhanced with aromatics like garlic, ginger, and sometimes small pieces of fish or meat for added flavor. It's a staple in Seychellois households.
Buatoro is a traditional Kiribati dessert, often described as a moist, rich cake or pudding. It's primarily made from grated swamp taro (babai) or regular taro, mixed with coconut milk and coconut palm syrup. The mixture is then wrapped in leaves (traditionally banana or taro leaves) and steamed or baked until cooked through.
Authentic Cantonese Wu Gok, also known as taro dumplings or taro puffs, are a dim sum delicacy. They feature a delicate, crispy, and lacy fried exterior made from mashed taro, encasing a savory and aromatic filling of seasoned ground pork, dried shrimp, and shiitake mushrooms. A true test of dim sum artistry.
Tender taro leaves are stuffed with a savory mixture of minced fish and coconut cream, then steamed to perfection in banana leaves. A simple yet flavorful dish showcasing staple ingredients.
A sweet and savory baked dish featuring fermented taro (pulaka) mixed with coconut cream and a touch of sugar, baked until tender and slightly caramelized. It's a comforting dessert or side dish.
A hearty and flavorful stew made with freshwater eel, taro root, and coconut milk, seasoned with local herbs and spices.
A unique and traditional Yapese dish combining the briny, creamy texture of fresh sea urchin with the starchy comfort of mashed taro, often prepared for special occasions.
Kereker is a savory and comforting cake made from mashed taro, often mixed with other ingredients like coconut milk and sometimes small pieces of dried fish or shrimp. It can be steamed and then pan-fried until crispy, offering a delightful contrast in textures.
These Yapese Taro Fritters are a delightful and savory snack, celebrating the versatility of taro, a staple in Micronesian cuisine. Grated taro is mixed with coconut milk and a touch of sweetness, then fried to a golden crisp. They embody the communal spirit and rich flavors of Yapese culinary traditions, often enjoyed during local celebrations.
A hearty and comforting stew featuring tender chunks of beef simmered with taro root and infused with local Palauan flavors, often enriched with coconut milk.
Crispy fritters made from grated taro and nutritious aibika greens, served with a zesty relish featuring the unique galip nut. A delightful appetizer or side dish showcasing local flavors.
A hearty and comforting stew featuring tender chunks of pork simmered with starchy taro root in a savory broth, often enriched with coconut milk for a creamy finish.
A flavorful and hearty dish combining tender taro root cooked with aromatic spices and served alongside fragrant rice, offering a unique taste of Somali cuisine.
A comforting and traditional Fijian dish where taro (dalo) is slow-cooked in coconut milk until tender and creamy, often served as a side or a light meal.
A hearty and comforting stew featuring tender chunks of beef slow-cooked with starchy taro root, infused with the subtle sweetness of coconut milk and aromatic spices.
