This is a Fijian Taro Salad. I've adapted the recipe from an old leaflet on taro.
- 20 stalks taro root
- 2 tablespoons lemon juice
- 1 cup thin coconut cream
- 1 tablespoon chopped spring onion
- chopped chili
Choose only taro stalks that are pinkish end white. Peel off the outside skin.
Cut the stalks into pieces 10 centimetres (4 inches) long.
Drop the stalks into boiling wafer, coyer with lid and boil for 2 minutes.
Strain the stalks and throw out the cooking water. Put the cooked stalks into a bowl of cold water. When they cool, drain water off.
Shred the stalks along their length into thin strips, using a fork.
Mix together the lemon juice, coconut cream, spring onion and chilli and pour mixture over the taro stalks.