Signature Dish of the Day: Delicious Creamy Boiled Taro

Signature Dish of the Day: Today's signature dish of the day is one of my absolute childhood favorites - simply delicious, creamy boiled Taro! In Kenya, it is known colloquially as nduma, and I grew up eating boiled taro for breakfast from time to time. While it was definitely not a regular dish since taro roots tend to take quite a significant amount of time to fully develop, I would always get excited and look forward to having it for breakfast with tea whenever I knew there was some ready to be dug up in the garden. When I first discovered that taro was also sold in my local grocery store here in the US, I was beyond ecstatic! Since it is a distinctively tropical plant, finding it here came as quite a surprise...the world truly has become a global village and we are all the better for it in my view. Some few years later, my husband and I also discovered that taro is a highly popular dish and is widely cultivated in beautiful Hawaii when we visited one of the islands in 2016. Aside from its uniquely purple hue, taro has a distinct, mildly sweet flavor and is rich in fiber as well as a wide array of other nutrients. In addition, it also makes for a great, heathy alternative to the regular potato or any other starchy root vegetable. I rank it high up on my list of simple dish recipes, and while I prefer simple cubed and boiled taro, it can also be stewed, baked or roasted. Super versatile, healthy, and easy to make...What's not to love about the amazing taro? Enjoy!