Yam root vegetable.
We used to eat different kinds of Taro/yam leaves. The only drawback is the sap is very itchy, and we didn't have rubber gloves then.
Fijian Indian recipe. I am very fortunate to meet friends from different nationalities and eat their food.This one was very unfamiliar to most of you.
It is made of Taro leaves ( Yan in South East asia)
10 taro leaves, washed
1/2 cup uradh dhal, soaked overnight
1/2 onion, optional
Juice of 1 lime
3 cloves garlic
1 tspn. Salt
Grind dhal. Add lime juice and salt. Make a paste of garlic, onion and chilies and add to ground dhal. Smear dhal paste on the wrong side of a taro leaf. Take another leaf, put paste on and place the second leaf on top of the first one. Repeat spreading the paste on every single leave until about 5 leaves are done. Roll up tightly, plastering loose ends with the dhal paste. Tie with a string and steam for about 30 to 40 minutes. Remove string, cut into 1/2 inch slices and deep fry in good quality oil (preferably olive oil) a couple of minutes each side or until slightly golden.
We used to eat a lot of Taro/yam roots. leaves and shoot. This is Fijian Seina, a rolled Taro leaf.
They layer Taro leaves with dahl rolling it tightly. Then tie with a string and steam for about 30 to 40 minutes. Remove string, cut into 1/2 inch slices and deep fry in good quality oil (preferably olive oil) a couple of minutes each side or until slightly golden.
New Zealand yam