The Taro used in this recipe is the root (tuber) brownish one. Rich in calcium and iron, root Taro is an excellent source of energy and fibre. The traditional way we cook it with tahini sauce and chickpeas make it an ideal meal for vegans or non-vegans. This dish can be prepared in advance and re-heated, it also freezes well.

Taro Root (Colocasia)

If you wish to know more about the benefits of Taro, I included 3 websites at the end of the recipe. 

Which one to buy?

Select a Taro that is firm and has no traces of mould. I normally go for the large ones (weighing about 1 kg / 2¼ lb) because they are creamier and richer than the small ones.

Word of advice

Root Taro contains calcium oxalate, a substance that can irritate both mouth and skin. So never taste the taro raw and preferably wear gloves when peeling raw Taro.

Serves: 2-3

Ingredients

• 50 g / 2 oz chickpeas soaked overnight in water with ¼ tsp bicarbonate of soda or the same amount of tinned chickpeas
• 550 g / 1¼ lb  Taro / Colocasia
• 450 g / 1lb onions peeled and quartered
• 3 tbsp vegetable oil
• 300ml/ vegetable stock
• Salt & freshly milled black pepper

Tahini sauce

• 2 cloves of garlic peeled and crushed to a paste
• 85 ml / 3 fl oz     tahini paste
• 60 ml / 2¼ fl of lemon juice or for a sweet and sour taste, use half orange juice, half lemon juice
• 100 ml / 3½ fl oz water

Method

1.      If you are starting with the chickpeas you soaked overnight, rinse them under cold water, transfer to a small saucepan, cover generously with water and add ½ tsp salt. Bring to the boil using high heat and removing any scum that forms on the surface. Once you’ve finished, reduce to a medium heat, cover and simmer for roughly 40 minutes, (you know the chickpea is cooked when you can insert a fork). Check once or twice whether you need topping up with hot water. The tinned chickpeas can simply be drained and used as is in section 3.

2.      Peel the Taro / Colocasia protecting your hands with gloves, the skin is usually tougher than potato, so you need a sharp knife. Remove all the brownish muddy skin until you get to the firm, white flesh. Then halve the taro lengthwise and slice each half across into about 1 cm / ½ inch thick slices then into 1 cm cubes. Rinse them under tap water, then pat dry them thoroughly. Heat up 1 ½ tbsp of the oil in a pan and fry the Taro / Colocassia cubes until golden. Drain excess fat on a kitchen paper.

3.      Heat up the remaining oil in a medium sized saucepan and sauté the onions. Drain chickpeas and mix in, cook until onions are soft. Now, add the fried Taro / Colocasia, season with salt and freshly milled black pepper, give the mixture a good stir, then pour in the stock. Bring to the boil, cover and let it simmer for about 7 minutes. Now, take the lid off and continue the cooking for another 5 minutes, by which time the Colocasia should be tender, not mushy and all the liquid has been absorbed. Stir in the prepared tahini sauce, mix it in thoroughly, give it 3 minutes to gently bubble, then switch off the heat.

4.      There are 2 ways to serve: hot with plain rice which makes it a meal in itself. You can also serve it at room temperature with Lebanese bread or just on its own.

Suggested websites

http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2674/2

http://www.fao.org/wairdocs/x5425e/x5425e01.htm

http://www.thaifoodandtravel.com/features/taro.html

There are different varieties of endive but the one we use in this recipe (as shown in the photo) has a rosette of curly leaves dark green at the tips but lighter nearer the stem. Native to both China and the Mediterranean, it was grown on board English navy ships during the 16^th century to prevent scurvy: http://thefoody.com/basic/vegce.html

It has multiple nutritional values (you could read about it on the websites I included at the end of the recipe) and is a delight for vegans, vegetarians and non-vegetarians. I haven’t seen this type of endive in Western supermarkets; however, it is available in Lebanese, Greek and Turkish grocers during the winter season.

Traditionally, it is cooked with olive oil and onions, but I also included garlic because it adds a lovely flavour. Some people boil it beforehand; I prefer to let it wilt while absorbing the flavours of the onion-garlic mixture.

Serves 2-3

Ingredients.

• 500g/1lb 2oz endive
• 4 medium onions: one finely chopped and 3 onions thinly sliced
• 4 medium cloves of garlic peeled and crushed
• 3tbsp vegetable oil
• 3tbsp olive oil
• 2 tbsp lemon juice and 1 lemon cut into wedges to serve
• Seasoning: salt & freshly milled black pepper

Utensils. You need a medium sized pan and a medium frying pan

Method

1.      Cut and discard the very bottom ends of endive which may still have soil on them, then wash until you get rid of the grit. Drain the endive then dry on a tea towel. Now, take bunches of the endive and cut across the stem in 3 cm / 1¼ inch strips.

2.      Heat up the vegetable oil in the frying pan and throw in the sliced onions, fry stirring occasionally until they become crispy brown but not burnt. Drain on a double layer of kitchen paper. Keep aside.

3.      While the onion is cooking, you could make a start with the endive. Heat up the olive oil in the pan and stir in the finely chopped onions, let them cook for about 3 minutes then add the garlic and cook for another minute. Add the endive in batches to the mixture, stirring each around with a wooden spoon so that they absorb the other flavours. Season then cover and let the whole mixture cook for about 15-20 minutes, at that stage the endive should be tender.

4.      This dish is usually served at room temperature but it is also nice eaten hot. Just before serving drizzle with the lemon juice and scatter the crispy onions on top, place some lemon wedges around the dish.  Eat with Arabic or Pitta bread

http://www.juicing-for-health.com/endive-nutrition.html

http://www.wisegeek.com/what-is-curly-endive.htm