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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iWkVFOqjBaYxgwFydTgZfXgNlLaKmeNRWgzkg9MU7midWGLWaUuBQnDTGx5hYZD-vZ_G8YLjt7-WSFnP_cmCpuy6pfq0q2XhlUS4sp6OIQ2ieFKUGseGnDoiFTgQKgGYlz99trXGyKg/s1600/australia+374.jpg)
![Photo: 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.
Seina
Ingredients:
10 taro leaves, washed
1/2 cup uradh dhal, soaked overnight
1/2 onion, optional
Juice of 1 lime
3 chilies
3 cloves garlic
1 tspn. Salt
Cooking Instructions:
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.
http://www.healthy-life.narod.ru/wor_ek71.htm](https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xpf1/t1.0-9/s403x403/10339587_10154251075255541_447587178378397134_n.jpg)
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)
Seina
Ingredients:
10 taro leaves, washed
1/2 cup uradh dhal, soaked overnight
1/2 onion, optional
Juice of 1 lime
3 chilies
3 cloves garlic
1 tspn. Salt
Cooking Instructions:
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.
![](https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xfp1/t31.0-8/10256866_10154251075255541_447587178378397134_o.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcxs5-HrbqS4Eyue3CUx6nFt8oqEpXOToVDCRAP1VL17SKyeiLmkioShm5tgsLbbZdM_7-MGh3gYOlDfvs0isgpOYY8RlKQKFTqwKWkE-mYAp4UzgqVCFCb7P6YINSDR5Cu8JQx_cpCk/s320/red+yam.jpg)
New Zealand yam
http://jennymatlock.blogspot.co.nz/
search/label/Alphabe-Thursday
2 comments:
It looks pretty good, Ann. I have never eaten Taro leaves. I am thinking that they would taste a bit like kale. How about stuffing them with cheese or tuna salad?
..
I don't know if we even have taro leaves here. I'm really not familiar with them.
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