Rasam rice is one of my favourite things to eat, and considering how it’s always described as ‘comfort food’, I’d wager this is the case for a lot of us. (After 10+ years of eating Kimchi Jiggae—Korean kimchi soup—I think at this point it comes a close second.) Rasam rice is simple enough to make… Read more »
Taro/taro root or colocasia as it’s sometimes called is a starchy vegetable of the taro plant. Native to India and South-East Asia, taro also forms a staple in diets in Hawaii, the Caribbean and Africa. Taro ‘root’ is actually the corm—swollen underground stem—of the plant, so technically not a root. Just some casual food semantics… Read more »
