Taro Time

The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

1. 01Intro

   Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
   Poke: Doing great, sunny as ever over here. How are you, Amiyah?
   Amiyah: Feeling great and ready to learn something new.
   Amiyah: All right, let's spin the wheel and see what we have today.
   Poke: boom. Taro!
   Amiyah: The wheel clicked to a stop on taro, the starchy root that has fed tropical and island communities for centuries. The hosts explored a humble underground staple.
   Poke: Taro. Honestly a solid spin. Let us dig in.

2. 02History

   Amiyah: Let us go back in time. What is the story of taro?
   Poke: Taro is one of the oldest cultivated plants, grown for thousands of years across Asia, Africa, and the Pacific Islands. It was a vital food long before many other crops arrived.
   Amiyah: Okay, that is so good to know.
   Poke: From wetland paddies to island gardens, taro became a cornerstone food and a part of many cultural traditions.

3. 03Fun Facts

   Amiyah: Okay, hit me with the fun facts.
   Poke: Taro must be cooked before eating to make it safe and tasty.
   Amiyah: That tracks.
   Poke: Its flesh can be white, cream, or even speckled with purple.
   Amiyah: Wait, really?
   Poke: Taro is the root used to make the dish poi.
   Amiyah: Okay, that is so good to know.
   Poke: Both the root and the young leaves are eaten when cooked.

4. 04Varieties

   Amiyah: Break down the different types for me.
   Poke: Taro comes in many sizes from small to large.
   Amiyah: Tell me more.
   Poke: Large taro roots are starchy and great for boiling.
   Amiyah: Small taro corms are creamy and tender.
   Poke: Wait, really?
   Amiyah: Some varieties have a lovely purple tinge.

5. 05World Use

   Amiyah: Now let us take a trip. How is it used around the world?
   Poke: In Hawaii, taro is pounded into the traditional dish poi.
   Amiyah: I did not know that at all.
   Poke: In the Philippines, taro is simmered in coconut milk.
   Amiyah: That tracks.
   Poke: In West Africa, taro is boiled and pounded into fufu.
   Amiyah: Wait, really?
   Poke: In Asia, taro is sweetened into desserts and bubble tea.

6. 06Myth

   Amiyah: Okay, myth time. What is the misconception?
   Poke: A lot of people think some think you can eat taro raw like a potato.
   Amiyah: Amazing.
   Poke: Here is the truth. Taro should always be cooked first. Cooking makes it safe to eat and brings out its soft, nutty flavor.

7. 07Fan Question

   Poke: We have a Fan Question of the Week. Here it is.
   Poke: Why is taro sometimes purple?
   Amiyah: Love this question.
   Amiyah: Some taro varieties have natural purple flecks or a lavender tint, which can give dishes and desserts a pretty soft purple color.

8. 08Host Opinions

   Amiyah: Let me give you my honest, unvarnished opinion.
   Amiyah: I will be real, this one is growing on me the more we talk about it.
   Poke: Okay okay, fair, I will allow it.
   Amiyah: Amiyah loves sweet taro in a creamy coconut dessert.
   Poke: Poke prefers savory boiled taro with a pinch of salt.
   Poke: I mean, you are not wrong, but you are also very dramatic about it.

9. 09Lightning Round

   Amiyah: Time for the Fun Fact Lightning Round.
   Amiyah: Taro is one of the oldest cultivated foods.
   Poke: It must be cooked before eating.
   Amiyah: It is the root behind poi.
   Poke: The leaves are edible when cooked.

10. 10Recap

    Amiyah: So what did we take away from this one?
    Poke: The hosts learned that taro is an ancient starchy root that has nourished island and tropical communities for centuries, cooked into staples and sweets from poi to coconut desserts.

11. 11Recipe

    Amiyah: Time to head to the kitchen.
    Poke: Today we are making Boiled Taro with Coconut. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

Boiled Taro with Coconut