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Taro (simplified Chinese: 芋头; traditional Chinese: 芋頭; pinyin: yùtou; Cantonese Yale: wuhtáu) is commonly used as a main course as steamed taro with or without sugar, as a substitute for other cereals, in Chinese cuisine in a variety of styles and provinces steamed, boiled or stir-fried as a main dish and as a flavor-enhancing ...
The young leaves may be eaten like spinach, but, like the root, they require to be well cooked in order to destroy the acridity peculiar to aroideous plants. The Fijians prefer eating the cooked Taro when cold; Europeans as a rule like it quite hot, and, if possible, roasted.
Cyrtosperma merkusii or giant swamp taro, is a crop grown throughout Oceania and into South and Southeast Asia. It is a riverine and "swamp crop" similar to taro, [1] but "with bigger leaves and larger, coarser roots." [2] There are no demonstrably wild populations today [citation needed], but it is believed to be native to Indonesia.
Pulaka, Cyrtosperma merkusii, or swamp taro, is a crop grown mainly in Tuvalu and an important source of carbohydrates for the area's inhabitants. [ 1 ] [ 2 ] It is a " swamp crop" similar to taro , [ 3 ] but "with bigger leaves and larger, coarser roots."
Photograph by Menzies Dickson dated to between 1860 and 1870 Pounding taro into poi. Taro plants can be seen growing in the background below the banana leaves. Native Hawaiian cuisine refers to the traditional Hawaiian foods that predate contact with Europeans and immigration from East and Southeast Asia. The cuisine consisted of a mix of ...
Trinbagonians, Grenadians, and Dominicans primarily use taro/ dasheen bush for callaloo, although Dominicans also use water spinach. Jamaicans, Belizeans, St. Lucians, and Guyanese, on the other hand, use the name callaloo to refer to an indigenous variation of amaranth, and use it in a plethora of dishes and as a drink ("callaloo juice").
Other tourist businesses use substitutes instead of vegetation or use an imu pao, an above ground variation of the imu. The term "kālua pork" has been used by Hawaiian cook Sam Choy to describe pork shoulder butt which is rubbed with sea salt, wrapped in ti leaves, and slowly cooked in an oven using liquid mesquite smoke rather than an imu. [1]
Laulau (lit. "leaf leaf") refers to the ti leaves that are traditionally used to wrap the food within it. Whole mature larger (and younger) taro leaves wrap around large cubes of pork shoulder or belly, beef, or chicken thighs. A piece of "butterfish" is traditionally added with the other meats as seasoning. A piece of sweet potato is sometimes ...