Dasheen is a root from the callaloo plant. It is also called Elephant Ears.
To cook Dasheen, you first peel the skin off and boil. Do not let it sit or cook too long in the water or it will become mushy or water-soaked and the quality of flavor will be lost. After you boil the Dasheen, you can fry it.
Dasheen is good served with curry goat or stewed chicken. It is also good served alone with butter.
the root is used in many dishes in the west indies and as a side dish the leaves are also eaten or used as decoration I just know about dasheen because I ate it often before I moved to the USA
d asheen bush
yam and dasheen
the main farm produce of saratoga ca is dasheen, yam, and casaava.
Well some of the most common staples would be bread, rice cereals, potatoes and some others cassave yam, breadfruit and dasheen
Yes, dasheen (also called 'Taro') is a staple food in many countries, including West Africa, Vietnam, Trinidad, Tobago, Spain, Turkey, Taiwan, Thailand, South Korea, Philippines, Japan, Jamaica, Hawaii, China, and Brazil.
Robert Dale Hartman has written: 'Dasheen mosaic virus of cultivated aroids and its control by seed propagation and culture of shoot tips' -- subject(s): Mosaic diseases, Araceae
in dominica we the people produce goods for example bananas,soap,brewery,dasheen,fig etc.
There are many types of plants that store their food in stems. Some of these include tubers such as carrots and radishes as well as desert cacti.
A. Robert Young has written: 'Nitty gritty grammar' -- subject(s): English language, Grammar, Problems, exercises, Report writing, Rhetoric, Sentences, Textbooks for foreign speakers
The Honourable Usain St Leo Bolt runs and sometimes walk to school. This is after eating a good Jamaican breakfast of yam, dumplin and banana, or dasheen coco, sweet potato with whatever meat, preferably tin mackerel or salt mackerel or chicken back or maybe salt fish occassionally when mommy and daddy could afford to.
Ingredients1 bn Dasheen, cleaned & deveined6 ea Fresh okras, trimmed1 lg Plantain, cubed1 ts Oregano5 ea Scallions, chopped6 ea Cloves, pounded2 ea Tomatillos, husked &quartered, optional 2 ea Garlic cloves, pressed1 lb Yam, peeled & dicedSalt & pepper Scotch bonnet, to taste Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1 1/2 hours. Meanwhile, simmer the yam in lightly salted water until just tender. Drain the water & reserve the vegetables. Allow the soup to cool slightly. Strain the stock & set aside. Puree the cooked solids & return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan, reduce the remaining stock until thickened & add it to the soup. Add the salt, pepper & Sctoch bonnet. Simmer for 1 hour. 5 minutes before serving, add the diced yams. Heat through & serve. VARIATIONS: Replace the dasheen with 1 bunch of spinach. Replace the yams with either malanga or dasheen root. Cook in the same way. Virginie & George Ebart, Down-Island Caribbean Cookery