I live on the west coast (USA). In practical terms, this means I can go into any grocery store and buy taro root and bok choy, but so help me if I want okra. Even kosher organic skinless boneless chicken isn't that hard to come by. (Thank you Trader Joe's®!) This recipe is what happens when I get fed up looking for ingredients for a more traditional stew out of the Rival Crock-pot® cookbook and run with whatever's out there. It's pretty good! If you like taro root and want to use more of it, substitute out potatoes by weight. Taro is a root vegetable that is common to oceanic cuisines around the world. You may be more familiar with it as a gourmet "potato" chip.
NB: Uncooked taro root is inedible because it contains oxalates that can give a chemical burn. These oxalates are completely destroyed by cooking. However, some people have sensitive skin, and should be careful when peeling and dicing raw taro. Be sure to wash your hands thoroughly after handling uncooked taro root, and if your skin is sensitive you may wish to wear gloves and rinse down your cutting board before cutting other vegetables on it to reduce your exposure.
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