This recipe is very simple but it has for me the special taste of home. This tuber, native to America is known in Colombia as Mafata and taro, in the West Indies as taro and tania, in Peru as uncucha and in other countries such as taro, macal, quiscamote, tiquizque, Oto, gualuza, Taioba, mangareto, mangarito, mangarás, chou and cocoyam. Taro is highly rich in the following elements;
- 250 grams of Taro
- 150 gram of hard white cheese
- A small quantity of oil for frying
- A pinch of salt
- Peel the taro and mash on the finer side of the grater.
- As you go by, you will notice that it becomes a milky white paste.
- Grate the cheese and mix the same side.
- You can add a pinch of salt if the cheese is not too salty.
- Take a spoonful of the mix and fry in a pan with not too much oil until cooked.
- To remove them, you can put them on a plate with a paper towel to remove excess oil.
The dish is ready to be served.