Pan friend taro chunks in coconut oil, sprinkled with sea salt, nutmeg and shredded coconut.
Taro extends itself WAY beyond a side dish. I will happily make Taro the center piece of any fabulous meal, any day. I love waking up to leftover cooked taro ready and waiting for an inspired thought, a spark of creativity, a hungry belly. There’s nothing better…except for maybe a fresh cup of quality coffee.
Any spices will do here – replace the nutmeg for cinnamon. Go ethnic and use curry. Sprinkle a little stevia or drizzle with honey. All you really need are the basics. A good heavy pan, hot coconut oil – butter works too! – and cooked taro. Enjoy and have a delicious rest of your day.
- Heat a cast iron pan or heavy bottomed stainless steel pan, add your fat – coconut oil is great, or butter
- Leave chunks of taro on their sides to rest and soak up the oil, this will ensure proper crispness
- Once you’ve flipped the taro once, begin adding your spices – nutmeg, cinnamon, sea salt, curry, chili etc
- Cook on all sides until crispy and well seared.
- Enjoy with tea or coffee…and roosters
