• 300g taro, peeled
  • 1L vegetable stock
  • Seasoning
  • 125ml olive oil


  1. Wash taro thoroughly under running water.
  2. Cook taro in cold vegetable stock until soft but firm.
  3. Remove from heat and allow to cool.
  4. Peel and cut into squares or rectangles as for fondant potatoes.
  5. Shallow fry to a golden colour.
Previous articleMagogoya (Taro) and baobab soup
Next articleTaro and sweet potato fritters
Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.

Warning: A non-numeric value encountered in /home/bioinno2/public_html/naturallyzimbabwean/wp-content/themes/Newspaper/includes/wp_booster/td_block.php on line 308