Dasheen originated in tropical regions of West Africa. It is a type of taro plant that produces starchy tubers that are used as a staple food in many cultures.
A dasheen is also known as taro because both terms refer to the same plant, Colocasia esculenta. The term "dasheen" is commonly used in the Caribbean, while "taro" is more widely recognized in other regions.
Dasheen is a root from the callaloo plant. It is also called Elephant Ears. To cook Dasheen, you first peel the skin off and boil. Do not let it sit or cook too long in the water or it will become mushy or water-soaked and the quality of flavor will be lost. After you boil the Dasheen, you can fry it. Dasheen is good served with curry goat or stewed chicken. It is also good served alone with butter.
the root is used in many dishes in the west indies and as a side dish the leaves are also eaten or used as decoration I just know about dasheen because I ate it often before I moved to the USA
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the main farm produce of saratoga ca is dasheen, yam, and casaava.
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