What is Taro (And How to Cook It)

📘 What is Taro?

Taro, scientifically known as Colocasia esculenta, is a tropical plant that is grown mainly for its edible tubers in Africa, Oceania, and South Asia (just like sweet potatoes and yams). While its corms are primarily used for cooking, its leaves are also edible. Moreover, it is said to be one of the earliest cultivated plants on Earth!

This starchy root vegetable was originally grown in Asia but has now become popular in many countries around the world. It has a brown outer skin and a white flesh with purple spots. Once cooked, it tastes mildly sweet and has a texture similar to that of a potato.

📓 Types of Taro

There are many varieties of it, but only two very different types:

• Small Taro Roots – Also called Eddoe, this variety consists of small tubers of about 150-300 grams. Its skin is light brown with some kind of threads, resembling the shell of a coconut. It has a white flesh and an earthy flavor.
• Large Taro Roots – This type of taro is usually more elongated and heavier (1-2 kg) compared to Eddoe. Its flesh is white as well but with light purple specks. It is sweeter and nuttier. I personally have a preference for this variety.

🥔 How to Pick a Good One?

1. Overall Appearance

It can be difficult to judge whether a taro is fresh or not. However, you can check the outer skin. If there is a lot of wet soil, it means it has just been dug up. I also recommend paying attention to the outer skin to see if there are any spots of mold.

2. Weight

Weighting 2 taro roots of the same size by holding one in each hand is also an effective way to pick a good one. If the taro root is heavy, it means it has a lot of water inside. Therefore, once cooked, it will usually be tasteless. A good taro will have a buttery and nutty flavor once cooked.

3. Flesh

Taro can also be found cut in halves in grocery stores, especially when the roots are very large. If this is the case, look at its flesh. If the specks have a light purple color (see the image below), it means that the taro is good. Otherwise, the specks are brown; it means the taro is usually not good. 

🥣 How to Cook It

Taro can be used the same way you would use regular white potatoes. It can be sautéed, steamed, boiled, or deep-fried.

Washing and Preparing Taro

If your taro has a lot of soil around it, run it under cold water to wash it. Drain well and pat it dry.

Next, cut it: I recommend starting by slicing it crosswise into 1-inch wedges and then peeling the skin using a sharp knife. I find this way easier compared to peeling it whole.

Steaming

Once your taro is peeled and has soaked, drain it and place it in a bamboo steamer basket or regular steamer. You can then steam it for about 15 minutes or until its flesh is tender.

Boiling

Put the diced taro in a large pot and cover with water to fully submerge it. Bring to a boil and let simmer for 15-20 minutes or until it is soft. Keep an eye on it, as you don’t want to overcook it. It would become too soft and watery.

Frying

If you want crispy on the outside and tender on the inside taro, frying is the way to go! To make taro fries:

1. Peel, wash, and cut taros into about 3-inch (6-8 cm) long strips with about 1/2-inch (1 cm) in width. Soak them in a bowl of cold water mixed with a generous pinch of salt and a squeeze of lemon juice for about 15 minutes. Then rinse several times and drain well.
2. Heat a sufficient amount of cooking oil in a deep pan. Once the oil is hot, put the taros into the pan and fry on medium heat. If the oil is too hot, your fries might burn before the inside is fully cooked.
3. When the taro fries are golden brown on all sides, remove them from the oil using a slotted spoon and place them on a plate lined with kitchen paper towels. Enjoy immediately; otherwise, the fries will get softer after a few hours.

Feel free to check out this more in-depth recipe on how to make taro fries.

📙 Nutritional Value of Taro

Compared to white potatoes, taro is a little bit higher in calories as it has a denser texture. Per 100g of cooked taro:

• 142 calories
• 0.1g of fat
• 34.6g of carbohydrates
• 5.1g of fiber
• 0.5g of protein

🩺 Health Benefits of Taro

Taro is very rich in nutrients. One portion of it provides 1/3 of your daily recommended amount of manganese, which is good for metabolism, bones, and preventing blood clotting.

It also contains many vitamins that are good for the eyes, skin, circulatory, and immune systems. 

Moreover, taro roots also bring other health benefits such as: improving digestion, stabilizing blood sugar, reducing your risk of diabetes, preventing your risk of heart disease, preventing cramps, etc.

📔 How to Store Taro

• For Whole Taro

The best way to store whole taro roots is to keep them in a cool and dry place (just like potatoes). Do not put taro in the refrigerator, or it will soften and quickly rot because of the humidity.

• For Peeled and Diced Taro

Simply transfer diced taro to an airtight container and store it in the refrigerator. It will keep for 3-4 days in the refrigerator. In the freezer, they can be stored for even longer, about 10 days.