Fiji fried taro root is a staple food. The taro root is an interesting tuber and can be cooked many different ways, it is used in many different cultures and cuisines. This recipe calls for it first being boiled and then fried. The result is a delicious chip to enjoy with the national dish called kokoda. Enjoy them together for a authentic Fijian treat!
- 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.