Taro aux Fruits de Mer (Taro with Seafood) is a traditional Ivorian (from Côte d'Ivoire) recipe for a classic dish of shellfish, prawns and squid cooked as a stew in coconut milk with taro leaves and flavoured with ginger that's served with boiled taro root. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Taro with Seafood (Taro aux Fruits de Mer).
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Ingredients:
2 taro corms (roots), scrubbed clean
200g mixed shellfish
1 squid, cut into rings
100g young taro leaves
360ml coconut milk
100g peeled prawns
1 onion, chopped
1 tbsp oil
3 tbsp freshly-grated ginger
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of lightly-salted water to a boil, add the taro roots and cook for 30 minutes, or until tender. Take off the heat, drain, peel and then slice into cubes.
Scrub and de-beard the shellfish, remove the shells from the prawns and slice the squid.
Heat the butter in a pan, add the onion and ginger and fry for 5 minutes then add the squid and fry for 1 minute. At this point stir in the coconut milk and 120ml water. Bring to a boil, stirring constantly, then stir in the shellfish and prawns. Cover and cook over low heat for 5 minutes.
Wash and shred the taro leaves then add to the stew along with the diced taro roots. Bring back to a simmer, season to taste and cook for about 6 minutes more, or until the green have wilted and the ingredients are heated through.
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