[Sca-cooks] taro root

[lilinah at earthlink.net]

Stefan wrote:
>Where did you eat taro root?

In a modern context, i've often enjoyed it in Cuban restaurants with 
plenty of butter and garlic, and in Chinese dim sum.

>The little I know about taro root was from sociology textbooks from
>grade school about the South Pacific. Quite some time ago, and perhaps
>as Urtatim says, a bit biased in their writing, being from an American
>point of view. I wasn't aware of it being available, or eaten outside
>of that region.

According to Wikipedia, taro, colocasia esculenta, was probably 
originally native to the wetlands of Indonesia.

SCA cooks, however, should not find it alien as it is featured in 
recipes in the Apician cookbook and in SCA period Arabic language 
cookbooks.
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita