RE: edible aroids

Dear Eduardo
In Dominica we make calaloo with the young furled leaves of Colocasia esculenta. 
The skin from the rib  of the leaf is removed with a knife before cooking. 
Sometimes we add the milk from the coconut to make it richer.
We peel and parboil the corm, crush it and mix it with chopped onion, celery, 
spices and a little butter,roll it into fingers and fry it golden.
Anne G. J. Baptiste
Papillote Wilderness Retreat

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