The traditional way to cook cassava, sweet potato and taro. Roast it inside burning coconut husk. 1) Get a large and matured coconut. Take off the husk. Set aside the coconut for later use. Save all the husks. It will … Continue reading
I did try the cassava suman procedure for making the taro version. The sugar and grated taro mixture was too fluid that it was flowing out of banana wrapper. I devised a procedure with a slight modification. Here it goes… … Continue reading
Dennis told me, a suman made of taro tastes good. I tried figuring out how it’s made. Maybe a procedure similar to regular rice cake or a method of cassava suman. Cassava suman. A piece of nilaib banana leaf is … Continue reading
I used the white gabi/taro variety for making this chip. Two taro varieties are available here, white and pink. The pink (we call it red actually) has pink flesh and shade of the same color on base of stalks. The … Continue reading
Taro or Gabi. We literally call it gabi even if its popular name is taro. I was too naive that I discovered it just a while ago. I went to father’s farm to get some taro. It was not easy … Continue reading
Way back years ago, we used to cook broiled and boiled gabi / taro as merienda. My mother was also using it as ingredient for cooking meat and vegetable dishes. As of date gabi plant in my father’s farm are … Continue reading