Question: Native to Asia, I am now enjoyed throughout the Pacific, and am almost as much a staple in Hawaiian cuisine as the potato is to the Irish. I am the chief ingredient in Poi, the popular Hawaiian dish in which my paste is mixed with water and fermented for several days. In Hawaii you can also buy "potato chips" that are made with me instead of potatoes. In Chinese cuisine, I am featured in a popular steamed cake served during the Chinese New Year season. What am I?  

Answer: Taro. Taro cake, made with steamed taro root, bacon, shrimp, mushrooms and rice flour, is often served at dim sum lunches and is very popular throughout Chinese New Year. You'll also find buns filled with taro paste at Chinese bakeries. Hawaii is famous for its taro chips, which have a nutty flavor and less fat than regular potato chips. In Japan, a type of taro called satoimo is often served in miso soup. Besides snacks, the Chinese use taro in soups and stir-fries. It is an excellent source of protein and low in calories. 

Taro Root Cake Photograph
Fried Taro Photograph
Taro Muffins

Want to try some more?