Task 26: Eat 5 foods I’ve never tried before - 2nd post

Unlike my first post about this task, vegetarians should have no objection to this one.  Originally it seemed there were no vegetables readily available that I hadn’t already eaten at some point, but recently I was in Earls Court and came across a Thai greengrocer’s with an interesting display outside.  A number of the items looked unfamiliar and a woman who was browsing inside the shop very kindly came out and explained what each one was.  I bought three, thinking that this task was coming along nicely, but in the end rejected the bitter gourd as too uninviting.

Please meet the taro root and the moringa pod:

When I googled the taro root and how to cook it, the results were as unpromising as its appearance.  Gloves should be worn when handling it, as the surface is a skin irritant and the raw flesh is mildly toxic, and slimy when boiled. If you fail to boil it for long enough, it releases needle-like crystals which make the mouth and throat burn and itch, and cause the tongue to swell. Apparently it has been used on humans to make them unable to speak because of the extent of this swelling, hence the name “dumbcane”.  Lovely.  Clearly a good choice.

The moringa pod didn’t sound much better.  The taste is said to be unpleasant, when eaten for the first time it can induce a gag reflex, and eating only tiny quantities is advisable as it can cause severe vomiting and diarrhoea. The smaller, springier pods can be eaten rather like asparagus but mine appeared to be in the older, woodier category which was altogether less appetising.  However it could be cut open and the seeds extracted.  The slimy mush surrounding them should be peeled away and the seeds inside cooked like peas.  They are rich in vitamins and minerals but for novices no more than one seed a day is recommended, unless you are happy to write your day off and spend it in the bathroom.  Super.

About an hour later, once the taro root had had its skin sliced off – it’s too tough to peel – and the flesh cut into cubes about an inch square, and then cooked in boiling water until I was optimistic that no needle crystals could be left, it was ready to be mashed with a little butter.  The result was a dense greyish lump.  Meanwhile I sliced open the moringa pod, extracted the seed pods, removed the slime and boiled the rather pretty light green seeds for about 6 minutes. 

Then, with the addition of a cheese omelette, it was time for dinner:

The taro was surprisingly tasty, with a slightly nutty flavour.  Having limited myself to only one seed, it was difficult to say what the moringa was like, but I felt fine afterwards.

So, that’s three food items tackled and only two more to go!