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Saturday, 23 March 2013

How to Cook Arrow Roots/Taro/Dachine


(Image courtesy of Google)

This arrow root recipe is simple to prepare and takes a short time. Arrow roots are tubers also referred to as Taro in a number of Asian countries or Dachine. Most countries have their own unique name. It is commonly called nduma in most Kenyan market places.

Some variations from other countries may look different from the image above, but the recipe I am about to share is prepared using the above type. The tubers have to peeled, washed and cut into chunks.

In many households, the tubers are boiled and served over a cup of tea for breakfast. They are very nutritious and contain lots of starch like potatoes. You will usually notice this as you peel them.
The boiled arrow roots can be served with beef stew or vegetables for a quick lunch or dinner.

The following recipe shows how to cook fried arrow roots which I find tasty and easy to prepare.

Ingredients: (Serves two)

  • 1 large onion
  • Oil for frying
  • 4 large Arrow roots- peeled, washed and cubed
  • 2 cups of water
  • Royco 
Procedure:
  1. In a sauce pan, heat the oil and saute the onions till translucent.
  2. Add the bite sized pieces of arrow roots and stir
  3. Cook on medium heat making sure that the arrow roots do not stick to the bottom of the sauce pan. Cook for about ten minutes.
  4. In a bowl, add one and half spoons of Royco to the water. Stir then pour into the sauce pan.
  5. Boil for a few minutes then check for salt. Add to your liking.
  6. Continue cooking until the arrow roots are done. Check with a fork.

Note that the water does not have to be completely absorbed by the arrow roots. Adjust the level of water depending on whether you would like to have the dish dry or with some soup. 

If dry, you can prepare some beef stew or vegetables spinach. It is best to serve the dish hot.

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