How to Cook Dasheen or Taro.

[@renatedundysmarrello3369]

Hello Chris, I have been watching your show for at least 2 years now and thought it was time to let you know how much fun I have being inspired by your cooking then giving those techniques a try in my kitchen; cooking Jamaican / Caribbean style. Your clear instructions have helped me overcome the fear always associated with trying something new! The challenge is learning how the spices blend together to create those sunny flavour profiles! ;) I must admit to having become addicted to loving spicey flavours from my time spend in Jamaica and so now we jokingly say, today is "Jamaican grandma" soup or stew day whenever I add the sunshine flavours to any traditional soup or stew we grew up with! much love!

[@smh219]

Went to St. Lucia w/my boyfriend whos is from there. OMG! I fell in love w/Dasheen, bread fruit and green fig salad. I will deff see if you have any recipes w/ such. OMG we had a blast from April 8 to May 16th.

[@drewbsn]

Love the way you say "Tahro." Meal looks awesome, thanks for posting.

[@glennoshiro6403]

Excellent presentation. Loved the detail. Man knows his ingredients c And cooking style.

[@cttseu1]

great recipe - its simple and looks tasty, will try it soon with my home grown taro. Thanks.

[@christinestraight3939]

I have never heard of or made anything with taro before...this is my first attempt and I really appreciAte your demonstration and all the information!! I Loved it....quick easy and delicious, thank you! So fun to learn to cook with new ingrediants!

[@donnafoster1632]

Dasheen cooks pretty quickly I grew up eating the purple variety. My grandfather planted it in the backyard

[@malkahnaomiyah7099]

Delicious with stew fish!!! Yaaaaaaaas goodness! Bless Up my brethren ❤️❤️❤️

[@leonbarton2766]

Looks tasty, Chris.

[@44port44]

Nice meal boss! Big Up!

[@Hindukushsailing]

We live in Florida and my Jamaican neighbor was teaching me about Dasheen he is growing.

[@aniyahdilovelilioness747]

Many medicinal purposes and super deeeelish!!!!! 😜🍲🌿 Many thanks 💯💜😘

[@omggiiirl2077]

The other thing I do notice about this type of taro is that you guys don't worry about undercooked taro. If you undercook taro from the Pacific, it will itch your mouth, even if it feels done inside, so we tend to try and really cook it until done.....

[@nimelpardeep3813]

Thank you for your analysis. This helped us annotate “girl” by Jamaica Kincaid. Our class appreciates your help

[@shanazblacksun7201]

Yes , I appreciate your insight as well, I will try that approach, also I gotta get the Pacific kind

[@christopherjanuszewicz8095]

Making it today, normally I add taro to a bienda but this looks great.

[@independence101010]

I'll pick this over potatoes.

[@MoDiva38]

This looks marvelous!!

[@josephsookraj5582]

Needed refresher,thank you.

[@Doone226]

Looks good. Like a Caribbean version of corned beef hash.

[@sellbuyswapredlandcity525]

I boil it, then mash it, and fry in butter till it’s crisp. Tastes a bit like chestnuts, very nice.

[@fitzgeoff]

thanks, very well done and very informative

[@pupyloveful]

I'm gonna try it :)

[@somphons6793]

น่าทานมากค่ะ

[@omggiiirl2077]

Actually Taro grown in the Pacific is very starchy and yummy, what you have is the stuff from China. Taro grown in the Pacific Islands is so starchy that it with thicken the water it's boiling in, so it must be changed or the starch will burn on the bottom, if you've ever had a chance to eat polynesian taro you'll know the difference immediately, it's taste is sweeter, filling but light at the same time, but to make it heaven we add salt and coconut cream. In Hawai'i we make a food called poi from the MANY different varieties of poi, Wichita is like african fufu. Polynesian taro is also the reason why Polynesians are big people and our bones are strong and dense. And trust me if grow up eating this and try eating that Chinese junk...you'll be very disappointed. It's the reason I don't really enjoy Taro much anymore.

[@zamoriyahyisrael593]

Looks delicious!!!!😝

[@ronaldvangura2849]

How do I adjust wiper arm on 2015 sonata

[@aquariuseleni]

I don’t plan to use meat, isn’t it better to mash up the dasheen eddoes?

[@davidajackson671]

Does anyone know if ground provisions are healther than potaoes?

[@tvalue4618]

Da Vida Jackson yes they are generally considered the more natural potatoes...non hybrid and less starchy

[@donnafoster1632]

Potato is a part of the term ground provision

[@TheCatcherOfDeath]

would this work with potato?

[@lboales9944]

Yes, Dasheen is a genous of Taro, there are like 300 varieties of Taro all over the world.

[@jacobeksor6088]

Montagnard indigenous we boiled eat like snack only the stems, leaf we cook with fish or meat .

[@cancer2361964]

How ppl does this recipe provide for

[@saadmll]

thannnxxx

[@joycehouston5742]

Thanks for showing how to cook with taro ,I went to the store and I got one and tonight I cooked it and it turned purple. is it suppose to change color? I did not eat it now its hard. I still have 1/2 left I will cok another day-- Hey how do you store it ,it still has on the skin . Thanks again you was the only one on u-Tube to really explaining it well please address the color of it after its boiled, oh and mine was spoted in side brown when it hit the air please coment on this and thanks again your recipt was thumbs up---

[@sinafano6078]

sa

[@donnafoster1632]

That's malanga or dasheen it has two varieties purple and white

[@southernicedtea9925]

i love ur videos but they are bit too long

[@blulumwaquepajoo7158]

That’s malanga

[@fyl24]

Yes also called Malaga

[@roysingh5975]

6 mins I need to watch before you put in de pot or saucepan? Why.. too long ... too much repeating... who have time ? Boy look! ..... bye .

[@violetarosales2014]

In demonstrating cooking, action is preferred than talk. Please watch other demonstrations.

[@donnafoster1632]

You're a mean subscriber

[@prettygirljamie1]

cant wait to try it......