Today I discovered something that was discovered thousands of years ago -
taro root!
Taro is a tropical corm used traditionally in many cultures across the world. The Hawaiians have a fermented taro dish, poi that is a superfood; I’ll have to try it some day.

taro root – a scary looking version of potatoes! Image source
I really enjoy Terra chips which contain taro (among other root vegetables) so when I saw this recipe for taro chips, I wanted to give them a try. Being a total novice in the taro-cooking department, I happily purchased a moldy taro root. Uh-oh… I didn’t realize the extent of the moldiness until I peeled it and saw big sections of tainted taro. What to do? I quickly Googled, “is moldy taro safe?” I couldn’t find anything definitive but everyone was saying “buy a hard, non-moldy taro root.” I decided that I’d cut out the bad sections and boil it rather than bake it – that ought to kill that mold! With the change in cooking method, I had to come up with a new recipe and here it is!
Basil Bacon Mashed Taro
1 large taro root (mine was 1.89kg before I peeled and de-moldified it)
1/2 cup bacon fat
5 slices of cooked bacon
1/4 cup fresh basil + some for garnish
1. Cook the taro like you would cook regular potatoes. Note: a lot of online sources said taro can be irritating to the skin when raw so wear gloves while preparing the root
2. Drain the water from the cooked taro root and add the bacon fat. Mash it together
3. Add the chopped bacon and fresh basil
4. Enjoy!





































