Guamanian-style Taro Banosh

Ingredients

In this Guamanian adaptation of Banosh, the traditional cornmeal is replaced with taro, a staple ingredient in Guamanian cuisine. The dish is infused with tropical flavors such as coconut milk, ginger, and turmeric, giving it a distinct Guamanian twist. The use of local ingredients like coconut oil and fresh herbs further enhances the dish's authenticity and showcases the vibrant flavors of Guam. We alse have the original recipe for Banosh, so you can check it out.

• 2 cups (470ml) taro, peeled and diced 2 cups (470ml) taro, peeled and diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the diced taro. Cook until tender, approximately 15-20 minutes.
2. 2.
   Drain the cooked taro and return it to the pot.
3. 3.
   Add coconut milk, coconut oil, grated ginger, turmeric powder, and salt to the pot.
4. 4.
   Using a potato masher or immersion blender, mash the taro until smooth and creamy.
5. 5.
   Place the pot over low heat and cook for an additional 5 minutes, stirring occasionally.
6. 6.
   Remove from heat and let the flavors meld for a few minutes.
7. 7.
   Serve the Guamanian-style Taro Banosh hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Taro — Make sure to peel and dice the taro before cooking. It's important to cook it until tender to achieve a smooth and creamy texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes.
• Experiment with different herbs like mint or basil for a refreshing twist.
• Serve with a squeeze of lime juice for a tangy flavor boost.
• If taro is not available, you can substitute it with yam or sweet potato.
• Adjust the consistency by adding more coconut milk if desired.

Serving advice

Serve the Guamanian-style Taro Banosh as a main dish accompanied by a fresh tropical salad or grilled vegetables. It can also be enjoyed as a side dish alongside grilled fish or chicken.

Presentation advice

Garnish the Guamanian-style Taro Banosh with a sprinkle of turmeric powder and a few fresh cilantro leaves for a vibrant and appetizing presentation. Serve it in individual bowls or on a large platter, allowing the creamy texture and golden color to shine.