Taioba in the Kitchen
by the Editors
By high summer, the big leaves of the taioba plant are the size of elephant ears, and harvesting just one or two can provide a quick and tasty side dish or ingredient to use in other dishes. Taioba must be cooked to eliminate trace amounts of calcium oxalate, but the cooking is fast—less than 5 minutes. Traditionally, a taioba sauté starts with a bit of garlic and olive oil, and finishes with a splash of water for a quick simmer. Follow the steps on this page (demonstrated by Debora Ferreira de Souza of the Scottish Bakehouse) to prep and cook taioba.