During the early Christian period, Indonesian and Portuguese traders introduced taro or cocoyam from South East Asia to North Africa. North African traders introduced them to East and West Africa. Africans cooks began making extensive use of them principally in the equatorial forest regions in what scholars call the yam belt. Kenyans call taro douma and make extensive use of it in their cookery. Here is a recipe sweet taro pie which is kin to a British influenced yam or sweet potato pie made in the Caribbean or North America.
Sweet Taro Pie Recipe
Ingredients:
1 ¾ cups taro (cooked, grated or mashed)
1/2 cup brown sugar
3 whole egg substitutes or whole eggs
1 ½ cups vanilla soy milk
½ tsp cinnamon
1 tsp ginger
1 tsp salt
1/8 tsp nutmeg
½ tsp vanilla
Method
