Vegetables
Taro Leaves
Brède songe
Mauritius
The young leaves of the taro plant, sold in tied bundles and cooked down as the most common of the island's brèdes.
Original eatfuls sticker artwork
What it is
A closer look at Taro Leaves.
The young leaves of the taro plant, sold in tied bundles and cooked down as the most common of the island's brèdes.
What to look for
Know it when you find it.
They must be cooked through — raw taro leaf stings the mouth. Bundles at the bazaar should be glossy with no yellow edges.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Taro Leaves.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Antigua and Barbuda
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Uganda
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Åland Islands
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Andalusia, Spain
Alcauciles fritos
Alcauciles fritos are young Andalusian artichoke hearts from Cádiz, fried until the leaves crisp while the centres stay tender.
Ethiopia
Amicho
አሚጮ
The tender inner core of the enset plant, boiled and eaten as a starchy vegetable — a southern Ethiopian specialty. Mild, slightly sweet, and a comforting alternative to kocho.