These Stewed Taro Leaves are a Mauritian dish that is served as an accompaniment. When stewed this tropical green leaves (also called kalo) turn a dark brown, almost black and are thick and delicious when cooked with onion, a few spices and tangy tamarind paste. Mauritians eat this as street food with a roti.
What you need… • 20 stalks of taro with leaves. Peel the first layer, clean thoroughly and chop. • 1 Tablespoon oil • 0.5 onion, chopped fine • 0.5 teaspoon garlic teaspoon • 0.5 teaspoon ginger paste • 1 teaspoon chilli flakes • 0.5 teaspoon cumin seeds • 5 curry leaves • 1 Tablespoon tamarind paste • Salt to taste • 1 tomato, chopped • A few coriander leaves to garnish
How to make it… 1. Heat the oil in a pan to a medium pan and fry the onion, garlic and ginger until the onion softens (about 5 minutes) 2. Add the chilli flakes, cumin seeds and curry leaves, and cook for 3 minutes. 3. Add the taro leaves, tamarind paste, salt and a little water, cover the pan and cook for 15 minutes. 4. Add the tomato and cook until the colour darkens and is fully stewed (about 15–30 minutes). Add a little more water if needed but not too much as this should be served thick. 5. Garnish with the coriander leaves and serve. • Photo of leaves by Thierry Caro, published in Wikipedia