Important: Taro leaves are toxic when raw and must be cooked or soaked for several hours before they can be used.
Taro leave shave a slightly nutty taste with a subtle flavor similar to spinach. They contain high amounts of vitamins A and C and are a good source of protein.
Ingredients (serves 8)
2 tablespoons coconut oil
1 onion, sliced
2 garlic cloves, minced
2 tablespoons gingerroot
1 tablespoon salt, preferably sea salt
8 cups chicken stock
12 taro root leaves, deveined
16 ounces chicken, cut in thin strips
1 teaspoon black pepper
Directions
In a soup pot, sauté the onion, garlic and ginger in the coconut oil until golden brown. Add the chicken stock and bring to a boil.
Chop the taro leaves into bite size pieces and add to the boiling stock.
Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another.
Join us and our Podcast host, Mark Borison, on a super safari every Wednesday as we explore the world of food, plus discuss people, art, culture, and more!