| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 426 | 27g | 23g | 47g |
| sugars | fibre | protein | salt |
| 30g | 6g | 5g | 0.2g |
There’s a saturation of sumptuous satisfaction that fits neatly in the tableau of textures and tastes that is the Giant Swamp Taro with Coconut Milk. Drawing from my New York City upbringing, this dish represents an often untapped paradise platter, akin to a foreign Broadway performance that takes you on a dramatic journey of flavors. It is a vegetarian delicacy infusing bold ingredients like the robust Giant Swamp Taro and the silky threads of Coconut Milk – an homage to the vibrant landscape of NYC, where the unexpected often digs its roots.
Falling in Love with Flavour and Functionality
Aside from the undeniable burst of rich, creamy flavour that the Giant Swamp Taro with Coconut Milk provides, one of the heartening things about this recipe is the phenomenal health benefits it offers. The Giant Swamp Taro (Cyrtosperma merkusii) is packed with nutrients, good dietary fibers and antioxidants which aid in digestive health and control blood sugar levels. We then counterbalance its earthy taste with the sweetness of sugar and the creaminess of the coconut milk, known for its healthy fats and high protein content. Mint leaves add aroma and a refreshingly sweet taste, plus, they’re great for digestion and are an excellent source of vitamin A.
A Dish that Dances with Diversity
Just as I’ve embraced the diversity of roles in my acting career, I love recipes that provide a varied palate experience. The beauty of Giant Swamp Taro with Coconut Milk is its versatility. It’s akin to an avant-garde fusion dish, where each flavor is distinct yet they harmoniously meld together. This dish would pair exceptionally well with a light, citrus-infused salad or you can enjoy it solo as a lush dessert.
And when it’s all said and done, I suppose that’s what I love most about this recipe. The Giant Swamp Taro with Coconut Milk doesn’t have to stand shoulder-to-shoulder with an ensemble of supporting dishes, it’s a star that can hold its own spotlight. It’s as unique and full of personality as the city of New York itself – and for that, it earns my utmost admiration and affection.
What You’ll Need
- 1 Giant Swamp Taro
- 4 cups of Coconut Milk
- 1 cup of Sugar
- 1/2 cup of Water
- 1/2 teaspoon of Salt
- 1 Lime (for zesting)
- 6 Mint Leaves (for garnish)
Method
Step One
Begin by peeling the giant swamp taro using a knife or a peeler. Once fully peeled, you can then proceed to cut them into small, bite-sized pieces.
Step Two
Place a large pot over medium heat. Pour in the coconut milk, sugar, water and salt. Stir continuously until the sugar has completely dissolved and the mixture starts to simmer.
Step Three
Add the cut taro into the pot. Stir everything together to ensure that the taro pieces are fully coated with the coconut milk mixture. Let it cook for about 15-20 minutes or until the taro is soft and fully cooked.
Step Four
While the taro is simmering, zest the lime and set it aside to be used later as a topping. Make sure to only get the green part of the peel because the white pith is bitter.
Step Five
Once the taro is fully cooked, turn off the heat and let it slightly cool before transferring it to a serving bowl. Put some lime zest on top along with some fresh mint leaves for garnish.
Step Six
Enjoy your Giant Swamp Taro with Coconut Milk as a snack or as dessert. It is best served warm and can be stored in the refrigerator for up to a week. Don’t forget to reheat it before serving for the best flavour!
