Taro
Ingredients
4 taro corms
1/4 C. chard, chopped (optional)
2 garlic cloves, crushed (optional)
oyster or other dip sauce (optional)
Cooking Instructions
Peel the taro. Soak in cold water until ready to cook. Boil in water to cover, or steam in a bamboo steamer. Serve plain, as a boiled potato. To season taro, drain and cut into cubes while some what hot. Combine with chard and garlic. Heat a wok or skillet with just enough vegetable oil to coat the bottom. Stir fry taro mixture for 1 minute. Serve hot or cold with dipping sauce, if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)