Moringa Stew with Dasheen & Taro

I’m on a Moringa high – could be worse right? I’ve seen people stampede toward the curly kale at the farmers market, so much so that manners and common courtesy were forgotten. Some had to relearn “waiting your turn” like any toddler. Kale is awesome but Moringa is awesomer. At least from a nutritional standpoint, this leggy tree with soft round teardrop shape leaves and beautiful flowers is hands down a powerhouse when it comes to any green, or superfood on the market. It trumps them all in protein, vitamins and minerals and can be used in a myriad of delicious ways. Here, I added a healthy bundle of leaves to a taro stew – both Dasheen and Taro cooking with red onions, chili and curry seasonings and tamari. In our “cold winters” here on Kauai, I definitely felt a deep kind of comfort and nourishment after a bowl of this. I can offer my method which is welcome to any and all variations – sweet potato, ulu (breadfruit), chicken or pork, beef stew meat etc and you can do what you please. Someday very soon we can offer this amazing super(duper)green at the Saturday Kilauea Farmers market – we propagated 6-7 new pots of the tree.


  • cook skinned and quartered dasheen and taro pieces in salted boiling water to cover. ~ 30 minutes or until easily punctured with a fork, drain.
  • add a couple Tbsp of olive oil to a large cast iron or heavy bottomed pan
  • add 2 chopped red onion and stir fry until translucent
  • add taro, dasheen, a 1/4 handful of spices and a few dashes of tamari
  • stir around for a minute then add water to cover 1/2 way up the pan
  • add a few big handfuls of moringa and cover to help break them down and steam with the other incredients
  • stir a few times until hot, thick and bubbly.

Serve hot, warm or eat for leftovers