Taro root has all sorts of benefits. It is rich in fiber and other important nutrients, as a resistant starch it may help control blood sugar, due to its high fiber content, it may reduce the risk of heart disease, it even has anticancer properties. It is said that taro root is good for your gut health and can even help you lose weight. Health reasons or not, it is delicious with a little kokoda on top.
Did you know that Fiji is made up of 333 islands? If you would like to learn more about this beautiful nation, be sure to check out “Our Journey to Fiji”. There, you will also find more authentic and delicious Fijian recipes. Be sure to try the lobster curry, raita and banana cake!
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
- 1 1b. taro root
- oil for frying
- 1 clove garlic, minced
- salt and pepper to taste
- Peel the taro root and place in salted boiling water until just tender (take care not to overcook or it will become mushy and fall apart.)
- When cool, cut into slices
- heat cooking oil over medium high heat, add taro root to oil and cook until golden brown, flip over and brown other side.
- Remove and sprinkle with salt, pepper and minced garlic clove.
- Enjoy with the national dish called kokoda or as a side dish on its own.