How about taro for breakfast? Try these recipes
What's the story
Taro, a versatile root vegetable, is a staple in many African cuisines. Its unique texture and flavor make it an excellent breakfast option. Across the continent, various street vendors serve delicious taro-based breakfasts that are both nutritious and affordable. These dishes often reflect local ingredients and cooking methods, providing a glimpse into the diverse culinary traditions of Africa. Here are five must-try street taro breakfasts that highlight this beloved root vegetable.
Dish 1
Taro porridge delight
Taro porridge is a common breakfast option in many African countries. The dish is prepared by boiling taro until soft and mashing it into a smooth consistency. It is often flavored with local spices or sweetened with honey or sugar for taste. This porridge is not only filling but also offers essential nutrients to start your day.
Dish 2
Fried taro cakes
Fried taro cakes are a street food favorite in several regions. Grated taro is mixed with flour, spices, and sometimes vegetables before being shaped into patties and fried until golden brown. These crispy cakes can be enjoyed on their own or with dipping sauces for added flavor.
Dish 3
Taro leaf stew
While not a direct preparation of the root itself, taro leaf stew makes the most of the entire plant by using its leaves in a hearty stew. The leaves are slow-cooked with tomatoes, onions, and spices to make a savory dish that goes well with rice or flatbreads. This stew showcases the versatility of taro as more than just its root.
Dish 4
Boiled taro cubes with sauce
Boiled taro cubes served with sauce make for an easy yet delicious breakfast option from street vendors across Africa. The cubes are boiled until tender and then topped with sauces made from tomatoes or groundnuts for added flavor without overpowering the natural taste of the vegetable itself.
Dish 5
Grilled taro skewers
Grilled taro skewers provide another tasty way to enjoy this root vegetable on-the-go during busy mornings on city streets across Africa's bustling urban centers. Cubes of boiled or raw (depending on preference) are threaded onto skewers before being grilled over open flames, giving them smoky notes that complement their inherent sweetness perfectly.