Explore: Cooking (taro)

Taro (/ˈtɑːroʊ, ˈtær-/; Colocasia esculenta) is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that

simple ingredients like sweet potatoes and taro. Earth oven cooking is sometimes used for celebratory cooking in North Africa, particularly Morocco: a whole

pork usually omit the coconut milk and can be braised along the cooking of the taro leaves, seasoned with salt, salt cod ("butterfish"), or salted salmon

is an acrid taste that requires careful cooking. The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste. Linnaeus

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, but "with bigger

Hāngī (Māori: [ˈhaːŋiː]) is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, called an umu.‍ It is still

Cooking bananas are a group of banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and are generally

mostly filled with manioc, taro and breadfruit, but banana trees can be found. The wide range of exotic plants in Niue includes taros, pawpaw, coconuts, bananas

has an additional use as a cooking ingredient with a sour flavor (similar to buttermilk), usually in breads and rolls. Taro is low in fat, high in vitamin

Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated