How To Prepare Dasheen Bush Leaves [taro leaves] For Cooking.

[@BlueRose376]

Here in Hawaii the locals make a dish called “Laulau”. They use the leaves to wrap pork, sometimes butterfish is added. It taste amazing. Samoans make a dish called Palusami that is delicious as well! Try to look it up and give it a try. You can also make vegan versions if need be. It’s interesting to me to see how people around the world cook differently. Thank you for naming the dishes. I will try to look them up and try to make them for our family to try! Have a blessed day Sir!

[@TheGohbomba]

It is so easy to cook taro leave , in my family only my mum and myself are not alergic to taro sap, we can cook without any itchiness in the veggies, if you are not matching aura what we called it the veggies are very itchy when you eat , that is why not many can cook traditionally method, may be now we live in modern world there method that can stop itchiness, thank you for your video

[@nghiatruong7263]

Beautifully presented with full of necessary information. Thank you

[@shivonnemohammed7323]

Thank you! This was great since my mom isn't here! I do remember that she made me oil my hands before cleaning when I was younger

[@saisaigrg3135]

My favorite I just love taro curry with rice yum yum

[@OldLadyInFL]

Thanks for this video. I have Xanthasoma growing and did not know how to cook it. I now know to use the young, tender leaves and how to cut it up.

[@ourgeorgiasuburbanhomestea6309]

We are growing this in N. Georgia. Cant wait to cook with it. Could you please tell me how you season it?

[@newyorkexplorer7544]

Thank you so much for the video. I bought fresh tarp leaves in woodside queens nyc .. and I will cook them tonight , Filipino style called LAING

[@bmgbambam3310]

This video is more useful than others..thank you.

[@lolingirl2005]

Hi, chris I really love all your cooking videos...I am Liberian (West African), we cook a dish called Potatoes Leaves. I will love to see you cook and try this dish, it's really nice and has lots of flavor. You can also add any meats or seafood of your choice to this dish. I have the complete recipe for this dish and I can email it to you. By the way, I have a good friend from Trinidad and she loves this when I make it for her.

[@leonardpearlman4017]

I think we will all watch your video, if you want to make one!

[@schelmaaleliasuncion8052]

We used to cook that one also in the Philippines... We add more chili to make it spicy :)

[@chonavargas8720]

Thats how we do it in the Philippines, so it will be clean, we take off the skin of the taro stem.. Thanks for the video ..

[@jacobeksor6088]

Montagnard indigenous Central highland ,we cook the leaves ,making soup so delicious.

[@pamrh14]

This is a big help, thank you for this video. Good for laing recipe it's a pinoy food recipe.

[@shree180]

How can we do away the itching that comes with these leaves after cooking ? Addition of tamarind sometimes does not help.Can you please give any tips. Great video👍

[@annmariegoddard6060]

Before cleaning rub your hands with lime juice

[@DevenderSingh0772000]

thankyou! Ive being trying to cook this for the second time and it cam eout really tough, i forgeot abou tthe mature one wont cccok well even in pressure ccoker .

[@miztri]

Would you not saute the stems first since it is a tougher texture before you cook the leaves similar to how you will cook like collards or Swiss chard or any other green

[@suzieankrah1350]

Where can l get Taro leaves in New Jersey? Advice. Thank you

[@Xue_Ying]

Where do you live? If you have a Joe’s Market near you, they sell it

[@rosyittoo8918]

To prevent itching while cleaning taro leaves ,just deep your hand in vinegar each time. When cooking add a little tamarind .

[@tobiascabrejas5154]

Is it true we need to boil it for one hour to get rid of toxic contents? There are lots of wold taros in our backyard and would like to cook them.

[@dc.pxrecious]

I know this is 2 years late but No you don't need to boil it

[@rookminrampaul7295]

Chris , you should tell them that in Trinidad we rub lime or lemon juice to prevent itching and discoloration to our hands while cleaning the dasheen leaves and stems .

[@zaviergeorge5425]

caribbeanpot nice tutorial. My Nan used to make calaloo all the time. She also made bajan fishcakes

[@papa_so284]

DID YOU WASH THE #DASHEEN LEAF(#TARO LEAF) BEFORE YOU STARTED TO CUT IT?

[@zaviergeorge5425]

caribbeanpot could you put up a recipe to make Jamaican patties.

[@caribbeanpot]

it's on my (growing) to-do list. stay tuned

[@EzioArena]

wonderful chopping board ;)

[@jmeliasshanelle4303]

where can i get the taro seeds please?

[@OldLadyInFL]

There are no seeds. You buy dasheen roots from the store and plant them.

[@Dollyorr]

jmelias shanelle it doesn't have seeds, it's grown from the root

[@ttmamma3131]

It's grown like most corms. Requires fairly wet conditions though

[@leonardpearlman4017]

@@OldLadyInFL They're all CLONES!

[@OldLadyInFL]

@@leonardpearlman4017 Well, if we're gonna have clones, I want them to be edible! LOL I've got about 10 taro plants growing right now. They're eddoe mostly, but some are much larger.

[@nanasarfo538]

Please where can I buy it link me please

[@thihal123]

In west Africa these leaves are called cocoyam leaves

[@tianahrombo2363]

True

[@kkpaine]

This is fabulous how-to . Doesnt say how long to cook gotta worry about itchy if too raw.

[@jean-alainpynandee4668]

Good demo your hand watch represents the four colours flag Mauritius✌

[@hennessycool]

I love the root of the dasheen but i have never seen or heard of any Jamaican eaten the leaves

[@che7298]

My grandma used the leaves to make pepperpot soup.

[@jacinthc8853]

Jamaican used it to make pepper pot soup.

[@suzanneolliviere3767]

Caribbeanpot is this another channel that u have, or is it just this one now?

[@doradean3097]

Are all the taro varieties leaves edible?

[@faithwaite7520]

Taro leaves are, Elephant ear are not. too much oxalic acid ( the itchy stuff)

[@SoulfulMeditations369]

Plant them in your garden😋😜

[@leonardpearlman4017]

I'm growing some here in Florida. They are coming up! So now I realize I don't really know in detail what to do when it's time to eat them. So, here we are! Frankly I'm not going to cry if the leaves are a little ragged, it's so hard to grow ANYTHING, you know? And then of course later there's too much of something. I'm buried in overgrown cassava roots and of course leaves right now. Both are just barely edible with a lot of processing, and I can't keep up at all. This cocoyam business looks a lot more tasty and nice! Cassava leaves are kind of rugged.

[@Toymit]

We dont eat the stalks, just the leaves and the root (taro). The middle leaf is the youngest one, thats the one you usually eat but when you live in Countries where taro leaves are hard to come by (like I do now) you cant be fussy so eat the older ones aswell.

[@Dollyorr]

there's no need to pick the tip off or peel anything off, you chop it up and cook everything.... that's how we do it in Trinidad

[@makenitrogreatagain977]

captin you're doing it wrong

[@Amanda-xw5mi]

I'm from Trinidad and yes we peel off the skin from the stem and yes we cut off the tip...

[@edrisfiddler3728]

captin I live in Trinidad and yes my mum taught me to remove the tips and peel the stems even in the younger leaves.

[@lydiabeamer3540]

That’s how we used to do it until it was discovered that the peel has nutritients also, there is no need to peel the stems, just wash, cut up and cook.😄

[@bigfoot135]

It's called eddoe leaf bhagi in Guyana!!

[@Xue_Ying]

Eddoes leaf is similar but not the same as dasheen

[@bigfoot135]

@@Xue_Ying Ohh I didn't know that lol good to know, thanks 😊

[@johnbombeo2035]

tomorrow mg ginataang taro ko.i have taro at my garden.

[@SuperAliceleo]

John Bombeo BAKIT PAG NAG GATA AKO NG TARO MAKATI AT PARANG NANGAGAT SA DILA YONG TARO ...

[@adventurewiththemcgary2371]

we cook that with fry fish with onion and coconut milk and then you bake them on oven until it ready

[@madasahatter4489]

Taro leaves were recently listed as one of the 100 most nutritious foods - See bbc.com/future/story/20180126-the-100-most-nutritious-foods

[@shwetajadhav1850]

in india we call it patra and aluuu

[@roxiannebondocoy8902]

In the Philippines Mam, we call it Laing or Gabi . Just wanna share this video link . Fresh Taro Leaves in Coconut oil :) kzbin.info/www/bejne/j2KXpY2bYplqaJI

[@ashanichand3124]

Back in Fiji, we call this dalo bhaji

[@richieb3602]

Don't they irritate when eaten

[@bronsonperich9430]

Only if you didn't cook em properly.

[@olakamel7529]

ابو خنجر؟

[@roxiannebondocoy8902]

Just Sharing :) kzbin.info/www/bejne/j2KXpY2bYplqaJI

[@deborahleow9105]

I will have to pass on this; seems like a lot of Troubles. Was planning on trying it....but 😬

[@justaddmusclecom]

Is this Malanga leaf? Does it give off a root starch that can be eaten? If so I have tons in my back yard. Would love to try them out if these are it.

[@aesinam]

Healthy Recipe Channel does give a root starch call taro or cocoyam. If you google, you can compare to yours

[@faithwaite7520]

Medical News Today Malanga and taro are related but not the same thing. Malanga is part of the genus Xanthosoma, while taro is part of the genus Colocasia. Malanga is a starch-rich tuber root vegetable with a rough, bumpy, hairy, brown skin. Taro is brown and scaly and rough on the outside, and some taro are purple inside and some are white. Malanga is a tropical plant native to Southeast Asia and India. It has a nutty and earthy flavor with a waxy, starchy consistency when prepared. Malanga can be prepared in a variety of ways, such as baking, frying, and stewing. Some people also grind malanga to make flour for baking.

[@kkpaine]

This is fabulous how-to . Doesnt say how long to cook gotta worry about itchy if too raw.