Dasheen

Dasheen (Taro)

Dasheen—also widely known as Taro—is a starchy, heart-shaped tuber harvested from the Colocasia esculenta plant, a water-loving botanical that thrives in the damp, "wet-land" soils of Guyana and the West Indies. Encased in a rough, hairy, and ringed brown skin with a flesh that ranges from snowy white to a speckled lavender, it is a primary "ground provision" of the Caribbean. These corms are chosen for their high fiber and complex carbohydrate content, historically valued as a natural "strength-builder" and a grounding source of sustained energy.

Flavor Profile

The flavor is deeply nutty, earthy, and mildly sweet, often carrying a subtle, water-chestnut-like aroma. Because it is a dense, starch-heavy botanical, it has a heavy, dry, and slightly floury body when boiled, which transforms into a silky, creamy consistency when pounded or blended. It leaves a rich, starchy, and comforting sensation on the palate that is uniquely substantial compared to other tropical roots.

Typical Use

It is most frequently used as a boiled staple or a thickening base for iconic Caribbean "one-pot" meals. In Caribbean households, dasheen is carefully peeled (often under running water to avoid skin irritation) and "set" into pots of soup or boiled alongside salt-meat and green bananas. Because of its high starch content, it is a favorite for "Oil Down" or "Blue Food" dishes, so named for the slight bluish-grey tint the tuber takes on after being cooked.

Cultural Use & Recipes

• Vitality Provision: Culturally, dasheen is used as a natural tonic to "stiffen the back" and provide the physical fortification needed for a long day of labor. It is a staple in Caribbean agricultural traditions for its ability to provide a "heavy" stomach that wards off hunger for hours.
• The "Boiled and Sautéed" Dasheen: To prepare traditionally, peel the hairy skin and cube the root, boiling it in salted water until tender. Once drained, the cubes are often "set" in a pan with sautéed onions, garlic, hot bird peppers, and a handful of flaked saltfish. This savory combination is a hallmark of a traditional weekend breakfast.
• Callaloo Thickener: For a classic preparation, the dasheen root is diced small and added to a pot of "Callaloo" (made from the dasheen’s own young leaves). As it boils, the root dissolves slightly, acting as a natural thickener that provides the signature velvety, creamy texture to the dish.

Fresh dasheen root sold by weight.

Available by the pound.

Peel and cook thoroughly before eating.