This simple recipe explains how to cook taro with a pressure cooker. If you don’t have a pressure cooker you can boil it, but it takes much longer 1-2 hours. You must be careful to fully cook all parts of the taro plant because it contains calcium oxalate. This will make your mouth feel numb, itchy, scratchy and very uncomfortable, with possibly worse side effects if you eat too much or are very sensitive.
Taro, or known in Hawaii as Kalo, is an amazing plant. The roots, stems and leaves are all edible and have unique distinct character. It is also extremely nutritionally dense. Compared to a potato, the taro root has more fiber and is a good source of calcium, potassium, and Vitamins C, E and Bs as well as trace minerals.
Taro is most known in Hawaii for Poi, a slightly fermented paste of cooked and mashed taro. However, taro is used to make many more things. You can dehydrate it and make flour, you can eat the steam stems as a vegetable, and the cooked greens are versatile in curries, wrapped around meat, in soups etc. This staple crop for tropical climates cannot be over estimated.
Recipe for how to cook taro with a pressure cooker
Equipment: Pressure cooker and steam basket to go with it.
- Wash and scrub taro. I like to peel mine before I cook it because I feel like the scruffy skin would clog my pressure cooker. However, many others like to scrub it real good and clean the skin off after it is cooked.
- Cut into fist size pieces
- Place steam basket in pressure cooker
- Fill water up to right below the steam basket
- Place taro into basket and secure the lid
- Bring to pressure (you will notice the steam start coming out)
- Reduce to medium heat and cook 30-45 minutes depending on how much you have in there and how big the pieces are.
- Turn off the heat and let it cool for 10 or more minutes
- Release the pressure and wait until all steam has been released.
- Open the pressure cooker, the taro should be soft, showing a few cracks, and also be easy to slice with a knife.
There are so many ways to prepare taro. We just started harvesting them on our farm and have done little experimenting. One easy way to prepare cooked taro is just to slice it and fry it in a shallow pan with 2 tablespoons or so of oil. Just add a little salt and pepper to each side and fry each side until crispy (about 3 minutes on each side). Another recipe that we’ve made several times is our taro millet vegetable burger recipe.
I also found these recipes while doing a few searches.
If you like eating tropical starches that are easy to grow and gluten free- you may also like breadfruit. Here is a link to my breadfruit pancakes.