Taro is a staple food across Polynesia. The starchy corms are prepared in an incredible variety of ways, from traditional Hawaiian fermented poi to modern fried chips. I’m generally a fan of baked or boiled taro — once cooked, it’s like a potato but better. Here is one of my favorite ways to prepare taro: boiled, then cooked in coconut milk. Rich and delicious. If you live outside of the tropics and need a source for taro, the Asian grocery stores in my neighborhood nearly always carry it.

Ingredients:

• 3 lbs of taro corms
• Tsp salt
• Water
• 1 can (13-15 oz) coconut milk — I recommend regular, but you could substitute “light” coconut milk

Method:

1. Scrub the corms well.
2. Place corms in a pot, add salt and enough water to cover them by about half.
3. Bring to a boil, then keep the water at a simmer to a light boil for 1.5 hours, or until taro is completely tender. Do not under cook the taro.
4. Remove taro from pot, let cool, peel, and chop into cubes.
5. Taste, adding more salt if needed.
6. Return taro pieces to pot, and add coconut milk, and cook gently until heated through and thickened.

I had this at a tiki party before Christmas and it was heavenly — wonderful as a side dish, or even for breakfast.