NZ Herald
  • Home
  • Latest news
  • Herald NOW
  • Video
  • New Zealand
  • Sport
  • World
  • Business
  • Entertainment
  • Podcasts
  • Quizzes
  • Opinion
  • Lifestyle
  • Travel
  • Viva
  • Weather

Subscriptions

  • Herald Premium
  • Viva Premium
  • The Listener
  • BusinessDesk

Sections

  • Latest news
  • New Zealand
    • All New Zealand
    • Crime
    • Politics
    • Education
    • Open Justice
    • Scam Update
    • The Great NZ Road Trip
  • Herald NOW
  • On The Up
  • World
    • All World
    • Australia
    • Asia
    • UK
    • United States
    • Middle East
    • Europe
    • Pacific
  • Business
    • All Business
    • MarketsSharesCurrencyCommoditiesStock TakesCrypto
    • Markets with Madison
    • Media Insider
    • Business analysis
    • Personal financeKiwiSaverInterest ratesTaxInvestment
    • EconomyInflationGDPOfficial cash rateEmployment
    • Small business
    • Business reportsMood of the BoardroomProject AucklandSustainable business and financeCapital markets reportAgribusiness reportInfrastructure reportDynamic business
    • Deloitte Top 200 Awards
    • Deloitte Fast 50
    • Generate wealth weekly
    • CompaniesAged CareAgribusinessAirlinesBanking and financeConstructionEnergyFreight and logisticsHealthcareManufacturingMedia and MarketingRetailTelecommunicationsTourism
  • Opinion
    • All Opinion
    • Analysis
    • Editorials
    • Business analysis
    • Premium opinion
    • Letters to the editor
  • Politics
  • Sport
    • All Sport
    • OlympicsParalympics
    • RugbySuper RugbyNPCAll BlacksBlack FernsRugby sevensSchool rugby
    • CricketBlack CapsWhite Ferns
    • Racing
    • NetballSilver Ferns
    • LeagueWarriorsNRL
    • FootballWellington PhoenixAuckland FCAll WhitesFootball FernsEnglish Premier League
    • GolfNZ Open
    • MotorsportFormula 1
    • Boxing
    • UFC
    • BasketballNBABreakersTall BlacksTall Ferns
    • Tennis
    • Cycling
    • Athletics
    • SailingAmerica's CupSailGP
    • Rowing
  • Lifestyle
    • All Lifestyle
    • Viva - Food, fashion & beauty
    • Society Insider
    • Royals
    • Sex & relationships
    • Food & drinkRecipesRecipe collectionsRestaurant reviewsRestaurant bookings
    • Health & wellbeing
    • Fashion & beauty
    • Pets & animals
    • The Selection - Shop the trendsShop fashionShop beautyShop entertainmentShop giftsShop home & living
    • Milford's Investing Place
  • Entertainment
    • All Entertainment
    • TV
    • MoviesMovie reviews
    • MusicMusic reviews
    • BooksBook reviews
    • Culture
    • ReviewsBook reviewsMovie reviewsMusic reviewsRestaurant reviews
  • Travel
    • All Travel
    • News
    • New ZealandNorthlandAucklandWellingtonCanterburyOtago / QueenstownNelson-TasmanBest NZ beaches
    • International travelAustraliaPacific IslandsEuropeUKUSAAfricaAsia
    • Rail holidays
    • Cruise holidays
    • Ski holidays
    • Luxury travel
    • Adventure travel
  • Kāhu Māori news
  • Environment
    • All Environment
    • Our Green Future
  • Talanoa Pacific news
  • Property
    • All Property
    • Property Insider
    • Interest rates tracker
    • Residential property listings
    • Commercial property listings
  • Health
  • Technology
    • All Technology
    • AI
    • Social media
  • Rural
    • All Rural
    • Dairy farming
    • Sheep & beef farming
    • Horticulture
    • Animal health
    • Rural business
    • Rural life
    • Rural technology
    • Opinion
    • Audio & podcasts
  • Weather forecasts
    • All Weather forecasts
    • Kaitaia
    • Whangārei
    • Dargaville
    • Auckland
    • Thames
    • Tauranga
    • Hamilton
    • Whakatāne
    • Rotorua
    • Tokoroa
    • Te Kuiti
    • Taumaranui
    • Taupō
    • Gisborne
    • New Plymouth
    • Napier
    • Hastings
    • Dannevirke
    • Whanganui
    • Palmerston North
    • Levin
    • Paraparaumu
    • Masterton
    • Wellington
    • Motueka
    • Nelson
    • Blenheim
    • Westport
    • Reefton
    • Kaikōura
    • Greymouth
    • Hokitika
    • Christchurch
    • Ashburton
    • Timaru
    • Wānaka
    • Oamaru
    • Queenstown
    • Dunedin
    • Gore
    • Invercargill
  • Meet the journalists
  • Promotions & competitions
  • OneRoof property listings
  • Driven car news

Puzzles & Quizzes

  • Puzzles
    • All Puzzles
    • Sudoku
    • Code Cracker
    • Crosswords
    • Cryptic crossword
    • Wordsearch
  • Quizzes
    • All Quizzes
    • Morning quiz
    • Afternoon quiz
    • Sports quiz

Regions

  • Northland
    • All Northland
    • Far North
    • Kaitaia
    • Kerikeri
    • Kaikohe
    • Bay of Islands
    • Whangarei
    • Dargaville
    • Kaipara
    • Mangawhai
  • Auckland
  • Waikato
    • All Waikato
    • Hamilton
    • Coromandel & Hauraki
    • Matamata & Piako
    • Cambridge
    • Te Awamutu
    • Tokoroa & South Waikato
    • Taupō & Tūrangi
  • Bay of Plenty
    • All Bay of Plenty
    • Katikati
    • Tauranga
    • Mount Maunganui
    • Pāpāmoa
    • Te Puke
    • Whakatāne
  • Rotorua
  • Hawke's Bay
    • All Hawke's Bay
    • Napier
    • Hastings
    • Havelock North
    • Central Hawke's Bay
    • Wairoa
  • Taranaki
    • All Taranaki
    • Stratford
    • New Plymouth
    • Hāwera
  • Manawatū - Whanganui
    • All Manawatū - Whanganui
    • Whanganui
    • Palmerston North
    • Manawatū
    • Tararua
    • Horowhenua
  • Wellington
    • All Wellington
    • Kapiti
    • Wairarapa
    • Upper Hutt
    • Lower Hutt
  • Nelson & Tasman
    • All Nelson & Tasman
    • Motueka
    • Nelson
    • Tasman
  • Marlborough
  • West Coast
  • Canterbury
    • All Canterbury
    • Kaikōura
    • Christchurch
    • Ashburton
    • Timaru
  • Otago
    • All Otago
    • Oamaru
    • Dunedin
    • Balclutha
    • Alexandra
    • Queenstown
    • Wanaka
  • Southland
    • All Southland
    • Invercargill
    • Gore
    • Stewart Island
  • Gisborne

Media

  • Video
    • All Video
    • NZ news video
    • Herald NOW
    • Business news video
    • Politics news video
    • Sport video
    • World news video
    • Lifestyle video
    • Entertainment video
    • Travel video
    • Markets with Madison
    • Kea Kids news
  • Podcasts
    • All Podcasts
    • The Front Page
    • On the Tiles
    • Ask me Anything
    • The Little Things
  • Cartoons
  • Photo galleries
  • Today's Paper - E-editions
  • Photo sales
  • Classifieds

NZME Network

  • Advertise with NZME
  • OneRoof
  • Driven Car Guide
  • BusinessDesk
  • Newstalk ZB
  • Sunlive
  • ZM
  • The Hits
  • Coast
  • Radio Hauraki
  • The Alternative Commentary Collective
  • Gold
  • Flava
  • iHeart Radio
  • Hokonui
  • Radio Wanaka
  • iHeartCountry New Zealand
  • Restaurant Hub
  • NZME Events

SubscribeSign In

Advertisement
Advertise with NZME.
Home / Eat Well / Food News

Ask Peter: How to use taro

Peter Gordon
By
Peter Gordon

Chef, restauranteur and author

VIEW PROFILE

Subscribe to listen

Access to Herald Premium articles require a Premium subscription. Subscribe now to listen.
Already a subscriber?  

Listening to articles is free for open-access content—explore other articles or learn more about text-to-speech.
‌
Save
    Share this article

I was given a lot of peeled taro but I do not know how to keep it as we cannot eat it all. Your help would be greatly appreciated. Shirley

When you say a lot of peeled taro, I’m not sure whether to think of a bag full, a bucket’s worth, or a wheelbarrow of it. If the latter, then I’d suggest you should head to your local marae and offer it up to the feast.

I’m also not sure why you’d have been given it peeled, as it obviously keeps much longer if unpeeled — just like potatoes. What I find fascinating about taro is that it didn’t originate in the Pacific as I’d been told as a child, but it actually comes from Southeast Asia and Southern India.

I was talking with some Italian foodies recently and I was fascinated to hear that the Romans used to cook with it, just as they did potatoes. It seems that taro came to Europe through trading with North Africa, as in those days the Romans controlled Egypt.

Advertisement
Advertise with NZME.

It’s eaten in Cyprus in a chicken and tomato stew, simmered with silverbeet and fresh coriander in Egypt, and in East Africa it’s simply the main starch in a meal in countries such as Kenya and Tanzania.

I’ve eaten it in the Canary Islands— much like I’ve had it in New Zealand — peeled and thinly sliced then deep-fried like potato chips and served with guacamole and their delicious red mojo sauce. In India I remember eating a delicious dish that turned out to be taro cooked simply with tamarind water and a variety of spices, and I’ve eaten it in Keralan restaurants steamed and sliced, then topped with a green chilli salsa packed full of sliced shallots, tamarind and lots of salt. Delicious.

It seems that sourness is considered a really good partner to taro in India, yet in the Pacific we seem to like to serve it with rich coconut milk. I was served the leaves of taro in Tonga steamed and mixed with coconut milk, onions and minced chicken. The leaves contain a lot of oxalic acid so they do need to be treated before cooking — and the younger the leaves, the better the flavour.

This treatment is generally achieved by bringing them to the boil once or twice before cooking them. The water breaks down the calcium oxalate — and I’ve often read that eating dairy products at the same time helps prevent the build-up of kidney stones that this can cause.

Advertisement
Advertise with NZME.

However, interesting as this is, it doesn’t really help you with your abundance of peeled taro.

I guess one of the easiest things to do would be to cut into slices around 2cm thick then steam or boil it until just cooked. Cool it completely and then wrap it up in airtight bags and freeze them. You could bring out pieces as and when needed.

Cut into smaller pieces and add to soups or stews for the last 10 minutes of cooking. You could also add chunks to a roast while still in the roasting dish, mix it into a Thai-style coconut curry or a spicy sour Indian-type curry. In fact, as I write this I’m wondering why I don’t use more taro myself. I think we’d best get it on to the menu at The Sugar Club.

In our Ask Peter series, executive chef Peter Gordon answers your curly culinary questions. If you're stumped over something food-related, send your question to askpeter@bite.co.nz and keep checking in for answers. You can read more on Peter on his website, have a read of his Ask Peter articles or check out his recipes on our site.

Advertisement
Advertise with NZME.

Latest Recipes

Why your winter meals need these flavour-boosting tricks
Food News

Why your winter meals need these flavour-boosting tricks

22 Aug 11:00 PM
Why tinned tomatoes are the unsung hero of your pantry
Food News

Why tinned tomatoes are the unsung hero of your pantry

16 Aug 02:00 AM
Why cottage cheese is making a surprising comeback, spurred by social media
Food News

Why cottage cheese is making a surprising comeback, spurred by social media

07 Aug 11:00 PM
Slow-cooking secrets: How to master flavourful meals with ease
Food News

Slow-cooking secrets: How to master flavourful meals with ease

16 May 12:00 AM
Soba to spaghetti: Why chilled noodles are the perfect summer meal
Food News

Soba to spaghetti: Why chilled noodles are the perfect summer meal

19 Jan 10:44 PM
Cold brew, hot summer: How to make the perfect iced coffee at home
Food News

Cold brew, hot summer: How to make the perfect iced coffee at home

17 Jan 05:00 PM

Latest Food News

In a dinner rut? 7 tips to make weekday dinners less boring
Food News

In a dinner rut? 7 tips to make weekday dinners less boring

05 Sep 04:05 AM
Why your winter meals need these flavour-boosting tricks
Food News

Why your winter meals need these flavour-boosting tricks

22 Aug 11:00 PM
Why tinned tomatoes are the unsung hero of your pantry
Food News

Why tinned tomatoes are the unsung hero of your pantry

16 Aug 02:00 AM
Why cottage cheese is making a surprising comeback, spurred by social media
Food News

Why cottage cheese is making a surprising comeback, spurred by social media

07 Aug 11:00 PM
Advertisement
Advertise with NZME.

Latest from Food News

In a dinner rut? 7 tips to make weekday dinners less boring
Food News

In a dinner rut? 7 tips to make weekday dinners less boring

Tired of the same meals on repeat? How to get out of your food rut with minimal effort.

05 Sep 04:05 AM
Why your winter meals need these flavour-boosting tricks
Food News

Why your winter meals need these flavour-boosting tricks

22 Aug 11:00 PM
Why tinned tomatoes are the unsung hero of your pantry
Food News

Why tinned tomatoes are the unsung hero of your pantry

16 Aug 02:00 AM


Kiwi campaign keeps on giving
Sponsored

Kiwi campaign keeps on giving

07 Sep 12:00 PM
NZ Herald
  • About NZ Herald
  • Meet the journalists
  • Newsletters
  • Classifieds
  • Help & support
  • Contact us
  • House rules
  • Privacy Policy
  • Terms of use
  • Competition terms & conditions
  • Our use of AI
Subscriber Services
  • NZ Herald e-editions
  • Daily puzzles & quizzes
  • Manage your digital subscription
  • Manage your print subscription
  • Subscribe to the NZ Herald newspaper
  • Subscribe to Herald Premium
  • Gift a subscription
  • Subscriber FAQs
  • Subscription terms & conditions
  • Promotions and subscriber benefits
NZME Network
  • The New Zealand Herald
  • The Northland Age
  • The Northern Advocate
  • Waikato Herald
  • Bay of Plenty Times
  • Rotorua Daily Post
  • Hawke's Bay Today
  • Whanganui Chronicle
  • Viva
  • NZ Listener
  • Newstalk ZB
  • BusinessDesk
  • OneRoof
  • Driven Car Guide
  • iHeart Radio
  • Restaurant Hub
NZME
  • About NZME
  • NZME careers
  • Advertise with NZME
  • Digital self-service advertising
  • Book your classified ad
  • Photo sales
  • NZME Events
  • © Copyright 2025 NZME Publishing Limited
TOP