Taro Root Tostadas with Guacamole and Black Sesame
6 February 2025
Elevate your snack game with this creative twist on guacamole. Instead of traditional tortillas, the taro root tostadas add a unique flavor and nutrient boost to a beloved classic. Packed with vibrant, unprocessed ingredients like creamy avocado, spicy chili, and juicy pomegranate seeds, this dish is perfect as a snack, appetizer, or light meal.
Ingredients (number of servings: 4-6)
- 4 medium-sized taro roots (about 600 g), peeled and thinly sliced into rounds
- 240 ml vegetable oil (for frying)
- 2 ripe avocados
- 75 g red onion, chopped
- 1 chili pepper (such as jalapeño or serrano), minced (optional)
- 3 g fresh cilantro, finely chopped
- 15 ml fresh lime juice
- 3 g black sesame seeds or toasted sesame seeds
- 12 g fresh pomegranate seeds
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Method
Prepare the Taro Root Tostadas:
- Peel the taro roots and slice them into thin rounds (approximately 3 mm thick).
- Heat the vegetable oil in a large skillet over medium heat to 176°C. The oil should sizzle when a small piece of taro is added.
- Fry the taro slices in batches for 2-3 minutes on each side until golden brown and crispy.
- Use a slotted spoon to transfer the fried taro slices to a plate lined with paper towels to drain excess oil.
- Sprinkle with salt while still hot.
Make the Guacamole:
- Halve the avocados, remove the pits, and scoop the flesh into a bowl.
- Mash the avocado with a fork, mixing in the lime juice to preserve its vibrant color.
- Stir in the chopped red onion, minced chili (if using), and 2 g of cilantro.
- Season with salt and freshly ground black pepper to taste.
Assemble the Tostadas:
- Spread a generous layer of guacamole on each crispy taro tostada.
- Garnish with the remaining cilantro, sesame seeds, and pomegranate seeds.
- Sprinkle a pinch of flaky sea salt for added flavor and texture.
Serving Suggestions:
Serve the tostadas immediately to enjoy their crispiness. Enjoy this nutrient-packed twist on a classic dish, showcasing the best of wholesome, natural ingredients!
Fun fact: Taro is a tropical root crop known for its starchy, edible tuber and leaves. It is widely eaten around the world, serving as a staple food across Southeast Asia, Africa and the Pacific Islands for centuries. With a creamy, white to purple interior, taro is typically eaten boiled, stewed, fried or ground into flour. The leaves are rich in vitamins and minerals and are used in traditional dishes. Taro remains crucial to farmer livelihoods, especially in the Asia-Pacific region.
The Crop Trust – through a New Zealand investment – supports the regional genebank of the Pacifi c Community in its eff orts to deliver climate-resilient taro varieties to people living in Pacifi c island states. The genebank’s taro collection is the largest and most diverse in the world. Taro is a focus crop of the Seeds for Resilience project. The Seeds for Resilience Project assists the national genebanks of Nigeria, Zambia, Kenya, Ethiopia and Ghana in working toward reaching international standards of operation, ensuring collections are safe – and available for use – over the long term. Ghana's Plant Genetic Resources Research Institute's genebank evaluates germplasm for end-user traits and against biotic and abiotic stresses, including rot-inducing fungi in sweetpotato and taro. Additionally, the Crop Trust coordinated the development of the edible aroid conservation strategy in 2010.
Category: Edible aroids