Hi Friends
I am preparing one of my favourite greens today. 
They are these huge taro leaves which
in Mauritius we call brede songe.
They grow out of the taro roots which I also often buy.
You might have seen them in a couple 
of our grocery haul videos.
So, I've never seen these ... the fresh taro greens 
over here in Canada
in the stores, not even at our local Asian store.
So, I obtained these by growing them on our balcony.
Sometimes when I buy the taro roots, 
a couple of them would start to sprout.
And I decided to just put them in some 
soil in a pot and see what happens.
So, I didn't think they would grow but they did. 
And during the summer months I've put them
on my balcony. 
And the leaves grew out to be that big.
So, now it's starting to be ... to get a little cooler
and the leaves were starting to wilt.
So, I decided it was time to harvest them
There are many ways that these taro greens 
can be prepared
and the most common way that we prepare them 
in Mauritius is to stew them
with some light spices, tomatoes and sometimes tamarind.
Some people also add chickpeas 
or brown chickpeas to them.
I am going to prepare them 
the way my mum makes them
which is how I remember them from 
my childhood and how I like to eat them.
So, let's start.
In this recipe, we are
using the stems (which are also known as corms)
as well as the leaves.
First, separate the leaves from the stems.
There are a few varieties of taro roots and
leaves.
The one that I’ve grown is the white taro
roots.
They produce leaves and corms of a green colour.
The purple taro produces stems of a purplish
colour and they are somewhat tougher to cook.
The stems contain a substance that can cause
irritation if they come into contact with
the skin.
If you have sensitive skin, you may want to
wear rubber gloves while preparing the taro
leaves.
You can wash the stems beforehand.
Then peel and cut into small pieces.
If the stems are rather tender, I usually
do not peel them.
I just cut them into smaller pieces.
When cooked for long enough the stems will
melt along with the leaves.
Cut the leaves in half lengthwise.
Then stack a few and roll them.
Taro leaves may not be available everywhere but since this recipe is a Mauritian classic,
we wanted to share it. You might be able to find 
taro leaves at some Asian or Caribbean stores
depending on regions. So, you may want to have a look if you want to give them a try.
So, cut the rolled leaves across 
into very thin ribbons.
Cutting them thinly will allow them to cook
better into a smooth texture.
Once cut wash them thoroughly 
and drain the water.
Keep the leaves and stem pieces separate as
we are going to start cooking the stems first.
I am using a shallot in this recipe.
You can also use red or white onion.
Finely dice the onion.
Peel and chop or mince the garlic.
To deseed the tamarind paste, soak it in some
warm water.
Once it has softened, mash it in between your
fingers to remove the seeds.
We have another video where we’ve demonstrated
how to do this.
Check the description for the link.
In a large pan on medium-high heat, add one
tablespoon of cooking oil.
I am using sunflower oil.
Add in the minced ginger followed by the chopped
onions and garlic.
Saute for about 1 minute.
We usually keep minced ginger on hand.
We have a video on the channel where we’ve
shared a few tips on how to mince and preserve
your own ginger or garlic.
Check the description for the link.
Add the cumin and a little water if required,
if the onions are sticking to the pan.
Next add in the stems.
Stir, add little water and then cover.
Let them cook for about 10 minutes.
It is important to note that taro leaves need 
to be properly cooked
over a long period of time 
before consuming.
This is because taro greens contain 
a fair amount of calcium oxalate
which is a naturally occurring pesticide 
in many plants.
They are tiny needle-like crystals. 
Eating raw or half-cooked
taro leaves can cause uncomfortable itching 
in the mouth and throat.
It is therefore important to cook the leaves thoroughly over a long period of time
to destroy this substance.
When cooked for at least 45 minutes, the taro leaves 
are perfectly safe for consumption.
Add in the leaves and just a little salt to
help the greens cook.
Don’t add too much salt at this stage as
you might be misguided by the volume of the
leaves and the dish might end up too salty.
Add a little water, stir and then cover.
Lower the heat to medium and cook for about
45 minutes.
Stir occasionally during this time and add
water as needed so that the greens do not
stick to the pan.
You may mash the leaves to help them reach
a creamy texture.
After about 45 minutes of cooking, the taro
leaves will change colour to a deeper green.
Add the chopped tomatoes and diluted tamarind
paste.
The tamarind is actually optional but its
tangy flavour marries well with the somewhat
nutty hint of the taro greens.
If the tomato that you are using is quite
sour, then omit the tamarind.
Also optional in this dish is the addition
of cooked brown chickpeas.
You can usually find brown chickpeas at an
Asian or Indian store.
You may also use regular chickpeas, either
canned or boiled.
Stir, then cover and let cook for another
10 minutes.
Turn off the heat and adjust the salt if necessary.
Serve with roti or rice accompanied by some
other curries like a butter bean or white
bean curry.
The stewed taro greens result in a distinctly
smooth creamy silky texture that is really
unlike any other greens.
The closest in texture to them might probably
be spinach if cooked for long enough but nevertheless
their taste is quite unmatched; they have
a nuttier greener flavour.
On a sidenote, a little taro leaf tidbit.
There is a saying in the Mauritian language
that says “dilo lor brede songe” which
means “water on the taro leaf” or more
precisely referring to the state of being
like the taro leaf
where water cannot wet it.
Similar to the lotus leaf, the water rolls
along the surface like pearls and while doing
so, it also cleanses the leaf by removing
dirt from it.
This self-cleaning capability is also known
as the lotus effect.
So, this expression is often used in a situation
where for example someone is experiencing
some negative criticism that is mostly inflicted
out of spite by someone else.
This saying serves as a reminder to remain
like the taro leaf, that is being unaffected
by the situation 
and be able to rise above it.
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our website.
Check the description for the link.
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Have a great week and see you soon.
