It is most often prepared for lunch or dinner. It is generally eaten with salt and sometimes garlic as a condiment, as part of a meal. After washing, peeling, it is boiled, or stewed, or mashed. Bangladeshis, like cooking taro stolons or stems with shrimps, dries fish or the head of the ilish fish. Its stem is usually ground to a paste, but it must be boiled well beforehand. Its green leaves and stem are also cooked for the dish. Taro, a popular vegetable in Bangladesh and known as Mukhi or Mukhi kocho, is usually cooked with small prawns or fish into curry or dried fish. In recent years, it is used in the snacks industry to produce taro chips.
Taro is also considered as a dessert after being fried in oil, after steaming and peeling, and sprinkled with sugar. In the Azores, taro is one of the 20 important vegetables and is commonly steamed with potatoes, vegetables, and meat or fish. The Use of Taro in Different Countries Azores
Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, vitamin B1, vitamin B2, saponin, and other ingredients. Taro’s nutritional value is very high and the starch content of the tuber is about 70%. It is a perennial tropical plant often cultivated as a root vegetable for its starchy corm and as a leaf vegetable. Taro, a common name for the corms and tubers of several plants in the Araceae family, is native to Southern India and Southeast Asia. It is popular among people for its wonderful smell, amazing delicious taste, crispy, sweet, and high nutritious value. Nowadays people begin to produce taro chips from fresh taro with a similar production line to potato chips production line. It is like potatoes that can be used to produce starch and eaten as vegetables.
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