Getting Steamed

• Because of taro's tough flesh, most taro recipes involve steaming, either as a first step or as the main preparation method. Depending on whether the taro is chopped or whole, the root steams for 30 to 60 minutes, or until tender. If you don't have a steamer, a metal colander works like a steaming basket when placed in a stockpot. If you peel or chop your taro first, wear gloves; raw taro can irritate the skin.

Simply Steamy

• Steaming is often the sole cooking method for taro root, whether as a side-dish vegetable or combined with meat as a main dish.Traditionally, the meat and vegetable portions or the specially seasoned sauce are prepared in a wok first, without the taro. The chopped and peeled raw taro then combines with the stir-fried ingredients in a heat-safe bowl. Placed in a steamer, the dish cooks for 30 to 45 minutes, depending on the size of the taro pieces.

Frying

• Savory taro cakes are another traditional way to incorporate the root into meals. In this case, grated taro is used much as flour or breadcrumbs normally are in Western fish cakes. First steam the roots, unpeeled, and set them aside to cool. Then peel and grate the taro. Combine the taro pieces with chopped, cooked fish or pork, and egg, cornstarch and spices. After being shaped into patties, taro cakes fry on both sides until golden brown.

Other Methods

• The purple-hued taro root of Samoa is especially festive in stews, such as a hearty pork and taro dish. Use chopped, peeled taro and simmer it with pork, vegetables and liquid, serving the stew once the taro pieces are tender. Taro sold with the leaves attached lends itself to palusami, a dish in which the leaves are baked with coconut milk. Taro chips -- sliced taro that is fried in butter -- is another common preparation, as are deep-fried croquettes made from mashed, cooked taro.