How To Prepare Dasheen Bush Leaves [taro leaves] For Cooking.
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- Опубліковано 6 жов 2024
- Learn how to prepare dahseen bush leaves (leaves of the taro dasheen plant), including how to trim, chop and wash the leaves so it's ready for cooking. Caribbean Gourmand Award cookbook author Chris De La Rosa will show you how simple it is to prepare these dasheen leaves for making bhaji, soup or callaloo.
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Here in Hawaii the locals make a dish called “Laulau”. They use the leaves to wrap pork, sometimes butterfish is added. It taste amazing. Samoans make a dish called Palusami that is delicious as well! Try to look it up and give it a try. You can also make vegan versions if need be. It’s interesting to me to see how people around the world cook differently. Thank you for naming the dishes. I will try to look them up and try to make them for our family to try! Have a blessed day Sir!
Beautifully presented with full of necessary information. Thank you
My favorite I just love taro curry with rice yum yum
Thank you! This was great since my mom isn't here! I do remember that she made me oil my hands before cleaning when I was younger
Thanks for this video. I have Xanthasoma growing and did not know how to cook it. I now know to use the young, tender leaves and how to cut it up.
This is fabulous how-to . Doesnt say how long to cook gotta worry about itchy if too raw.
We used to cook that one also in the Philippines... We add more chili to make it spicy :)
It is so easy to cook taro leave , in my family only my mum and myself are not alergic to taro sap, we can cook without any itchiness in the veggies, if you are not matching aura what we called it the veggies are very itchy when you eat , that is why not many can cook traditionally method, may be now we live in modern world there method that can stop itchiness, thank you for your video
Thank you so much for the video. I bought fresh tarp leaves in woodside queens nyc .. and I will cook them tonight , Filipino style called LAING
This video is more useful than others..thank you.
Hi, chris I really love all your cooking videos...I am Liberian (West African), we cook a dish called Potatoes Leaves. I will love to see you cook and try this dish, it's really nice and has lots of flavor. You can also add any meats or seafood of your choice to this dish. I have the complete recipe for this dish and I can email it to you. By the way, I have a good friend from Trinidad and she loves this when I make it for her.
I think we will all watch your video, if you want to make one!
Thats how we do it in the Philippines, so it will be clean, we take off the skin of the taro stem.. Thanks for the video ..
Montagnard indigenous Central highland ,we cook the leaves ,making soup so delicious.
This is a big help, thank you for this video. Good for laing recipe it's a pinoy food recipe.
How can we do away the itching that comes with these leaves after cooking ? Addition of tamarind sometimes does not help.Can you please give any tips.
Great video👍
Before cleaning rub your hands with lime juice
To prevent itching while cleaning taro leaves ,just deep your hand in vinegar each time. When cooking add a little tamarind .
We are growing this in N. Georgia. Cant wait to cook with it. Could you please tell me how you season it?
caribbeanpot nice tutorial. My Nan used to make calaloo all the time. She also made bajan fishcakes
Chris , you should tell them that in Trinidad we rub lime or lemon juice to prevent itching and discoloration to our hands while cleaning the dasheen leaves and stems .
wonderful chopping board ;)
In west Africa these leaves are called cocoyam leaves
True
I love the root of the dasheen but i have never seen or heard of any Jamaican eaten the leaves
My grandma used the leaves to make pepperpot soup.
Jamaican used it to make pepper pot soup.
Plant them in your garden😋😜
I'm growing some here in Florida. They are coming up! So now I realize I don't really know in detail what to do when it's time to eat them. So, here we are! Frankly I'm not going to cry if the leaves are a little ragged, it's so hard to grow ANYTHING, you know? And then of course later there's too much of something. I'm buried in overgrown cassava roots and of course leaves right now. Both are just barely edible with a lot of processing, and I can't keep up at all. This cocoyam business looks a lot more tasty and nice! Cassava leaves are kind of rugged.
Good demo your hand watch represents the four colours flag Mauritius✌
there's no need to pick the tip off or peel anything off, you chop it up and cook everything.... that's how we do it in Trinidad
captin you're doing it wrong
I'm from Trinidad and yes we peel off the skin from the stem and yes we cut off the tip...
captin I live in Trinidad and yes my mum taught me to remove the tips and peel the stems even in the younger leaves.
That’s how we used to do it until it was discovered that the peel has nutritients also, there is no need to peel the stems, just wash, cut up and cook.😄
caribbeanpot could you put up a recipe to make Jamaican patties.
it's on my (growing) to-do list. stay tuned
Would you not saute the stems first since it is a tougher texture before you cook the leaves similar to how you will cook like collards or Swiss chard or any other green
DID YOU WASH THE #DASHEEN LEAF(#TARO LEAF) BEFORE YOU STARTED TO CUT IT?
thankyou! Ive being trying to cook this for the second time and it cam eout really tough, i forgeot abou tthe mature one wont cccok well even in pressure ccoker .
Is it true we need to boil it for one hour to get rid of toxic contents? There are lots of wold taros in our backyard and would like to cook them.
I know this is 2 years late but No you don't need to boil it
We dont eat the stalks, just the leaves and the root (taro). The middle leaf is the youngest one, thats the one you usually eat but when you live in Countries where taro leaves are hard to come by (like I do now) you cant be fussy so eat the older ones aswell.
Caribbeanpot is this another channel that u have, or is it just this one now?
tomorrow mg ginataang taro ko.i have taro at my garden.
John Bombeo BAKIT PAG NAG GATA AKO NG TARO MAKATI AT PARANG NANGAGAT SA DILA YONG TARO ...
Taro leaves were recently listed as one of the 100 most nutritious foods - See bbc.com/future/story/20180126-the-100-most-nutritious-foods
we cook that with fry fish with onion and coconut milk and then you bake them on oven until it ready
It's called eddoe leaf bhagi in Guyana!!
Eddoes leaf is similar but not the same as dasheen
@@Xue_Ying Ohh I didn't know that lol good to know, thanks 😊
Where can l get Taro leaves in New Jersey? Advice. Thank you
Where do you live? If you have a Joe’s Market near you, they sell it
Please where can I buy it link me please
where can i get the taro seeds please?
There are no seeds. You buy dasheen roots from the store and plant them.
jmelias shanelle it doesn't have seeds, it's grown from the root
It's grown like most corms. Requires fairly wet conditions though
@@dsa2591 They're all CLONES!
@@leonardpearlman4017 Well, if we're gonna have clones, I want them to be edible! LOL I've got about 10 taro plants growing right now. They're eddoe mostly, but some are much larger.
Are all the taro varieties leaves edible?
Taro leaves are, Elephant ear are not. too much oxalic acid ( the itchy stuff)
Back in Fiji, we call this dalo bhaji
in india we call it patra and aluuu
In the Philippines Mam, we call it Laing or Gabi . Just wanna share this video link .
Fresh Taro Leaves in Coconut oil :)
ua-cam.com/video/Y14tZe-4720/v-deo.html
Don't they irritate when eaten
Only if you didn't cook em properly.
ابو خنجر؟
Just Sharing :)
ua-cam.com/video/Y14tZe-4720/v-deo.html
I will have to pass on this; seems like a lot of Troubles. Was planning on trying it....but 😬
Is this Malanga leaf? Does it give off a root starch that can be eaten? If so I have tons in my back yard. Would love to try them out if these are it.
Healthy Recipe Channel does give a root starch call taro or cocoyam. If you google, you can compare to yours
Medical News Today
Malanga and taro are related but not the same thing. Malanga is part of the genus Xanthosoma, while taro is part of the genus Colocasia.
Malanga is a starch-rich tuber root vegetable with a rough, bumpy, hairy, brown skin.
Taro is brown and scaly and rough on the outside, and some taro are purple inside and some are white.
Malanga is a tropical plant native to Southeast Asia and India.
It has a nutty and earthy flavor with a waxy, starchy consistency when prepared.
Malanga can be prepared in a variety of ways, such as baking, frying, and stewing. Some people also grind malanga to make flour for baking.
Wow, I was told all my life that the leaves aren't edible, and you would get an itch attack if you undercooked any part of the plant.
I think that's definitely true if it's raw or even undercooked! I recently tried cooking a big stem of this, it was beautiful and looked great in the pot- so I took a little taste and INSTANTLY knew it was a mistake! Ended up cooking it a lot more, which was a shame, it lost the interesting texture. You know, in modern cooking we want stuff to be raw or barely cooked, and I think have forgotten that a lot of things just can not be eaten raw! We've gotten spoiled by tender vegetables.... I'm gardening now (in Florida, USA) and quickly realize that tender stuff is not going to make it! Things are tough, poisonous, or full of slime so they can SURVIVE, and you have to find a way to eat them. Good think we discovered fire! Otherwise you'd have to be a goat to live on this stuff.
This is fabulous how-to . Doesnt say how long to cook gotta worry about itchy if too raw.