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Edible taro leaves ?rukau?

Posted by shepparton Centr Vic Austr (My Page) on
Tue, Jun 20, 06 at 6:31

This is a question particularly for people with South East Asian or Polynesian knowledge. I believe that there is a vegetable which I think is a type of taro leaf that was called "rukau" that I had cooked with coconut milk.
Could anyone confirm if it was taro? Is it a particular type of taro or can any taro (colocasia esculenta) leaf be eaten??

Follow-Up Postings:

RE: Edible taro leaves ?rukau?

Yes. Rukau is made with taro leaves.

"Young taro leaves are mashed and mixed with coconut cream, salt, and chopped onion..."

"Taro, Colocasia esculenta (L.) Schott is considered as a single polymorphic species." This is not to be confused with Alocasia which is the Elephant Ear. However Elephant Ear is a common name for most plants that look this similar. Depending on the variety of Colocasia esculenta, different parts are best utilized at different stages of plant growth for eating.

RE: Edible taro leaves ?rukau?

In the Philippines, a dish made with Taro leaves and stems (called Gabi), coconut milk, peppers, and fish is called Guinataang. It's a type of thick stew/soup. Guinataang is a common dish, and comes with tons of different ingredients and variations. It's also applied to a dessert stew/soup made with jackfruit, plantains and coconut milk :)
Oh, and make sure it is definitely cooked first. It's poisonous until cooked!

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