By panipopos
The Irish Gaelic are spud people. The Italians are pasta people. We Samoans , we're taro people.
Taro is ane of the world's oldest cultivated crops , as well as Samoans swallow it both inward everyday meals as well as for larger feasts. Taro has a fibrous brownish peel , but within it has pinkish , white or purple flesh. When it's cooked , it is invariably purplish-grey. Taro has a starchy texture , form of viscous , when cooked.
And don't fifty-fifty intend well-nigh eating it raw. It contains oxalic acid which tin irritate your pharynx as well as rima oris , as well as about people are as well as thus sensitive to oxalic acid that their hands instruct all itchy precisely touching taro. If you're ane of these people , merely rub about crude oil on your hands when treatment it , as well as this should tending expire on the taro rash away. In whatever example , oxalic acid is non deadly , precisely unpleasant. So brand certain yous create your taro thoroughly. Samoans unremarkably boil or roast/bake taro , as well as a few people (vendors mainly) shaver them into chips. But it's a versatile origin as well as if yous desire to instruct creative , yous tin steam it , dry reason it into a flour , or pound it into Hawaiian poi. The corking matter well-nigh taro is that it holds it's texture as well as form when cooked , as well as blends inward good alongside other savoury flavours.
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