TRINI ROTI - FLAVOUR FROM THE WEST INDIES
A West Indian-style curry, this Trini Roti hails from the deepest regions of the Caribbean. An heirloom recipe gifted to me by Chef Devin Marhue, known in his family as 'Uncle Kalo's Trini Roti'.
Provided by Cori Horton
Categories Main
Time 2h30m
Yield six servings
Number Of Ingredients 26
Steps:
- In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
- Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
- Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer - an hour or more.
- As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
- In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
- Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
- Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.
TENDER TARO ROOT COOKED IN COCONUT MILK
This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 62.6 g, Fat 51 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 45.2 g, Sodium 584.8 mg, Sugar 50.8 g
COCONUT-CRUSTED TARO FRIES
Ever heard of baked taro fries? To all the AIP-eaters, nightshade-intolerants, and healthy fries-lovers, this recipe is a total game changer! Yams are great to replace normal potatoes, but when you get tired of that sweet taste and want something a bit more starchy, taro is a great, more exotic alternative. Taro is a delicious root vegetable I learned to love while I was living in Macau. One of my favorite things to do when I was there was to go to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the labels were only in Chinese!). Serve as a delicious snack or a salad accompaniment.
Provided by Little Bites of Beauty
Categories Side Dish Fries Recipes Veggie Fries Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
- Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
- Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 2.1 g, Fat 11.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 10.4 g, Sodium 27.7 mg, Sugar 0.2 g
TARO COCONUT TAPIOCA DESSERT
Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker.
Provided by meeshiepoo
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
- Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.1 g, Fat 6.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.1 g, Sodium 10.7 mg, Sugar 11.1 g
TARO AND CHICKEN COCONUT CREAM CASSEROLE
Make and share this Taro and Chicken Coconut Cream Casserole recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 1h20m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
- Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
- Cover with tomatoes.
- Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.
COCONUT CRUSTED TARO FRIES
Ever heard of baked Taro Fries? To all the AIP eaters, nightshade intolerants and healthy fries lovers, this recipe is a total game changer! Yams are great to replace normal potatoes, but when you get tired of that sweet taste and want something a bit more starchy, taro is a great more exotic alternative! Taro is a delicious root vegetable I learned to love while I was living in Macau. One of my favorite things to do when I was there was going to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the label was only in Chinese!). It took me a while to figure out that what the not-so-natural-looking Taro Milk Tea claims to be me made of is that hairy rounded root I used to see right next to the potato section. Taro Fries in Ambra hands Once you cut it, this ugly looking root will show its beautiful light lilac color. It has a mild taste and it matches perfectly with coconut.
Provided by littlebitesofbeauty
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F.
- Peel the taro root and slice it into thin strips.
- In a plate combine coconut oil, milk and salt and toss the taro strips in the mixture. It might seem like there is too much liquid, but Taro tends to get really dry so this amount is necessary.
- Place the taro strips on a cookie sheet, sprinkle the coconut flakes on top and mix well with your hands.
- Bake for 15 minutes. Turn the taro fries and bake for an additional 15 minutes the coconut coating starts becoming golden and crispy.
- Serve as a delicious snack or a salad accompaniment.
Nutrition Facts : Calories 100.4, Fat 10.8, SaturatedFat 9.4, Sodium 87.1, Carbohydrate 1.8, Fiber 0.3, Sugar 1, Protein 0.4
BOILED TARO WITH COCONUT MILK
This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)
Provided by Pikake21
Categories Coconut
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Scrub the outside of the taro.
- Place in a pot with enough water to half cover the taro.
- Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
- Remove and cool.
- Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
- Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
- There should be enough milk to just cover the taro.
- Taste during cooking to see if taro needs more salt.
More about "coconut chicken and taro root food"
CHINESE BRAISED CHICKEN WITH TARO - ANG SARAP
From angsarap.net
- In a wok add oil, put on high heat then brown chicken thighs on all sides. Push chicken to the sides, lower heat to medium then sauté garlic, ginger, Doubanjiang, dried chiles, Sichuan peppercorns and white parts of the spring onions. Cook until very aromatic.
- Add sugar into the wok, let it melt and caramelize then push the chicken back to the middle and combine and coat it with the caramelised sugar and spices.
15 BEST TARO RECIPES TO MAKE WITH THE ROOT - INSANELY …
From insanelygoodrecipes.com
TARO (KALO) WITH COCONUT MILK - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
FAVORITE THAI COCONUT CURRY CHICKEN RECIPE | LIL' LUNA
From lilluna.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW THE ISLANDS OF TAHITI ARE RECLAIMING THEIR CUISINE - BBC
From bbc.com
CHICKEN WITH TARO RECIPE | COOKING MAID HONGKONG - YOUTUBE
From youtube.com
COCONUT CHICKEN AND TARO ROOT RECIPE
From recipeso.net
COCONUT CHICKEN AND TARO ROOT | RECIPE.GOCHIA.APP
From recipe.gochia.app
COCONUT CHICKEN AND TARO ROOT - RECIPESFULL.NET
From recipesfull.net
THE BEST RECIPES FOR COCONUT CHICKEN AND TARO ROOT
From recipesmycafe.blogspot.com
JUST ADD COCONUT MILK TO THE CHICKEN // TARO ROOT RECIPE // …
From youtube.com
DAY 40: TARO ROOT AND CHICKEN WITH ROASTED COCONUT
From thelockdownchef.in
COCONUT TARRAGON CHICKEN RECIPE. - CARIBBEANPOT.COM
From caribbeanpot.com
FA’ALIFU KALO: MAKE SAMOAN STYLE COCONUT CREAM TARO
From anavasamoana.com
COCONUT CHICKEN AND TARO ROOT - EASY COOK FIND
From easycookfind.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love