Using Coconut Husk to Roast Taro Corms

The traditional way to cook cassava, sweet potato and taro. Roast it inside burning coconut husk.

1) Get a large and matured coconut. Take off the husk. Set aside the coconut for later use. Save all the husks. It will be used to cook taro corms.

coconut husk taro corms

2) Get taro corms. Fit them inside the assembled coconut husk. Do not overfill, fill one if the corm is large, fit more if there is ample of space left.

3) Take out the corms. Ignite the husk by pointing a burning paper against it. Again, arrange the corms inside and close it immediately.

taro corms in burning coconut husk

Do this step with extra caution. Dry coconut husk is very flammable. Use fire proof gloves or tongs to prevent skin burns. Carry out the operation in an open area. It produces a large flame and considerable amount of smoke when the flame when off. It might be good for smoking fish tinapa.

smoking coconut husk

4) The coconut husk burns for approximately 20 minutes and leaves charcoals, ashes and the roasted corms. Let it cool for about 15 minutes before touching.

roasted taro coconut ashes

5) Peel off the burnt and toasted skin. It is hard, removing definitely need the aid of sharp knife. Peel it carefully and prevent the black coal from going to yummy cooked flesh.

peeling off toasted burnt skin

6) Enjoy!

Traditional taro taste, slight feeling of itchiness, kick of smoke flavor plus the dryness that makes me want to drink water with every bite. I did drink a lot after eating. Extreme heat have evaporated too much moisture and  infused some smoke flavor. Perhaps the flavor of burning coconut husk.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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