Taro Guisado (Taro Stew) is a traditional Pascuense (from Rapa Nui/Easter Island) recipe for a classic stew of taro and meat in a tomato and onion base. The full recipe is presented here and I hope you enjoy this classic Pascuense version of: Taro Stew (Taro Guisado).
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Stewed taro is another traditional dish that highlights the versatility of this tuber. To prepare this stew, you will need:
500 grams of taro
300 grams of meat (mutton or chicken)
1 onion
2 tomatoes, blanched, peeled and chopped
Chicken stock or water
Salt and freshly-ground black pepper to taste
Fresh coriander, to garnish
Start by peeling and dicing the taro put in a large bowl of water to prevent it from oxidising.
In a large pot, fry the onion in a little oil until golden brown, then add the meat and cook until browned on both sides.
Stir in the peeled and chopped tomatoes, then add enough water or stock to cover the ingredients. Add the taro and season to taste with salt and black pepper. Cook over medium heat for about 30 minutes, or until the taro is tender.
When serving, garnish with chopped fresh coriander.
Easter Island Traditional taro meat stew, taro, meat, tomatoes, herbs taro, meat, mutton, chicken, onion, tomatoes, chicken stock, salt, black pepper, coriander
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