Elephant Ears

Now is the season!* Any way you say it — patra, aluchya, vadya, patra patrode. It’s a great snack dish made with colocasia, the leaves of the taro plant. You may know it as elephant-ear, taro, cocoyam, dasheen, chembu, or eddoe.

The leaves are layered with a savory paste, rolled, steamed, and sliced. Or, as I prefer, steamed, sliced and fried to crispy in a little vegetable oil. I’m in the kitchen as (if) you read this. If you want a recipe, I can provide.

*[But, when is it ever not so.]   

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