Taro root (arwi) is a starchy, versatile root vegetable (tuber) that is used in many different cuisines around the world. Whether boiled, fried, mashed, or roasted, this tuber adds a unique texture and flavour to a variety of dishes. In this blog post, we will explore what arwi is, how to cook it, and some of our favourite recipes with this ingredient.
About Taro Root (Arwi)
Taro root, also known as Colocasia esculenta, is a root vegetable that is believed to have originated in Southeast Asia. It is a member of the Araceae family and is closely related to other starchy vegetables such as yams and sweet potatoes.
Arwi is grown in tropical and subtropical regions around the world, including Asia, Africa, and the Caribbean. And some popular varieties include Hawaiian Taro, Jamaican Taro and Samoan Taro.
Cooking Taro Root
Actually, you can cook arwi in a variety of different ways, depending on the dish and the desired texture. One common method is to boil the root until it is tender. Then, you mash it like potatoes to make a creamy side dish.
Another popular method is to fry taro root slices into chips or fritters. Moreover, you can roast or sautée arwi or even use it in stews and soups. In the latter, this tuber adds great texture and flavour.
Alternatives to Taro Root
If you are unable to find taro root or want to try something different, there are several alternatives that you can use in your recipes.
- Cassava: One option is cassava root, which has a similar starchy texture and can be used in many of the same dishes as taro root.
- Yucca Root: Another option is yucca root, which is often used in Latin American and Caribbean cuisine.
- Sweet Potatoes (Patat): Finally, you could try using sweet potatoes. While they have a slightly sweeter flavour, they can still replace arwi in a number of dishes.
Favourite Recipes
Taro root is a staple ingredient in many different cuisines around the world. In Hawaiian cuisine, taro root is used to make Poi, a traditional mashed dish that is eaten with seafood or meat.
On the other hand, West Africans like to use taro to make Fufu, a starchy dough that is served with soup or stew. And, in Southeast Asian cuisine, taro root is used to make desserts such as taro pudding and taro cake.
Finally, Mauritians like to boil taro root and serve it with a fresh satini. Or grate and deep-fry it as Gato Arwi.
Gato Arwi (Mauritian Deep-Fried Taro Cakes)
