These photos accompany the “Root of the Problem” installment of Melissa MacEwen’s column, The Roaming Fork. To see the recipe she used for this meal, click here!
Packaged vegetarian taro cake.
Slicing up the packaged taro. The texture felt similar to tofu.
Frying the tofu in sesame oil (I used paper towels to blot up some of the grease).
Raw taro root. This thing probably weighed about 5 pounds.
Slicing up the taro root. Notice the purple flecks in the root. At this point, the root smelled somewhat floral, but had a distinct, sharp undertone.
Boiling the taro root.
Cooking the tapioca pearls (my suite doesn’t have many real pans….)
Taro/tapioca pudding. Decidedly unglamorous looking!
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