How to Use the Taro

ONE of the most useful of tropical vegetables is taro. While it can be used plain, boiled, mash ed, fried in slices, or chips, it also makes very tasty patties and fritters. The following recipes are quite easy, and should not present any diffi culty to a cook boy, if once shown how to make them up.

Taro Fritters

Peel and shred the taro on a grater. Have ready a well-beaten egg, add the grated taro, seasoning to taste, and sufficient self-raising flour to make fritters that will keep their shape. Drop spoonfuls into boiling fat, and brown. Serve hot.

Taro Pie

Peel and cook the taro in salted water and, when cooked, strain and mash well. If the taro is a moist one, return the saucepan to the stove for a few minutes with the lid off to take out some of the moisture. Take equal quantities of onions and tomatoes (tinned tomatoes will do) and arrange in layers in a pie dish, slicing the onions in rounds. Add seasoning, a little sugar, and flour between each layer, and bake in the oven until nearly cooked. Spread a deep layer of the mashed taro on top, dot with a few pieces of butter, and return to the oven until lightly browned.

Taro Patties

Prepare the taro as in the foregoing recipe and, when cooked, add a well-beaten egg, and finely chopped onion, and mix well. Form into patties and fry in a little fat until golden brown. Serve with gravy made by lightly browning flour in fat, and adding a little marmite. Next add cold water and gradually bring to the boil, stirring all the time to prevent lumps forming. When it has thickened, allow to boil for a few minutes to cock the flour.

Parsley Squares

Boil, strain, and mash the taro, and add suf ficient finely-chopped parsley and seasoning to taste. Add well-beaten egg and stir until thoroughly mixed. Place in greased pie dish, hav ing the moisture about an inch deep. When cold cut into squares, roll in egg and breadcrumbs, or, if preferred, in a batter made with flour, egg yolk, and milk, and lightly brown in a little fat.

As A Salad

To use taro as a salad, dice cold boiled taro, pour over mayonnaise and mix thoroughly. Serve on lettuce or watercress.

Many ways of varying these dishes will suggest themselves, some of which are adding chopped mint, herbs, tomato sauce, or marmite to the cooked taro.

“Araore,” Papua.

Savoury—Fried Taro

Boil taro first—any kind will do, but I find water taro best. When cold, cut into thin rounds, cover each side with a thin coating of marmite.

Put all into fry-pan, and fry in hot butter or dripping. Taro, cooked this way, is delicious and is a good stand-by when there is no meat.