Taro root is known as magimbi in Swahili; its taste is almost like tropical sweet potatoes. Taro grows in muddy or dry areas. Many countries around the world do eat taro. In East Africa taro is also known as arrow roots. Most of taro roots purchased in USA could be from Hawaii. Some of the countries that eat taro are: Nepal, Bangladesh, china, almost all countries in Africa, Taiwan Spain, Lebanon, Fiji and etc. Do not use ketchup (tomato sauce) with taro fries. Use kachumbari. Must try this, it is good.
- Taro roots
- Vegetable oil for deep frying
- Hot peppers flacks
- Peel and cut taro roots just like potatoes fries.
- Cut into long thin cuts just like regular fries.
- Sprinkle salt
- Deep fry in medium-high heat for 15 minutes or until cooked.
- Remember that when fried, taro roots do not change color to golden brown as potatoes or cassava. They look as if they are not cooked, but the ends may change color to golden brown, then you will know that the fries are ready to be removed.