The Backyard Plant That Never Fails Us How Our Sun-Dried Taro Becomes a Coconut-Milk Dish Worth Sharing

The taro plant has always been one of those quiet treasures found in many Filipino backyards growing steadily without demanding much attention. Its broad heart shaped leaves sway gently with the wind and its sturdy stems rise proudly from the soil as if reminding everyone that simple things can bring the most comfort. For many households taro is not just another plant it is a familiar presence a source of food and a reminder of traditions passed down from generation to generation.

In our place the taro plant has become a staple in our kitchen. It is not something we buy every time often someone from the neighborhood has it in their backyard, or sometimes it grows wild in the corners of our own lot. When the leaves mature or the stems become thick enough we gather them carefully always watching out for
the itchy sap that taro leaves are known for. But as soon as they are washed prepped and cooked the right way that “nakakakati” worry disappears replaced by a dish that tastes like home.

One of our favorite ways to prepare taro is by drying it for a few days under the sun. The process feels almost ceremonial. We lay the pieces out evenly letting the sun slowly remove the moisture while deepening the flavor. Every day someone goes out to check on them turning the pieces adjusting them under the light and making sure they dry perfectly. It is a simple routine but there is something genuinely satisfying about it like you are part of the plant’s journey from soil to plate.

After several days when the taro has fully dried that is when the magic begins. We cook it with creamy coconut milk gata that is freshly squeezed if we are lucky. As the pot simmers, the aroma fills the house, rich and comforting the kind of smell that makes everyone wander into the kitchen to ask, “Luto na ba?” The taro softens slowly absorbing the gata until every bite becomes flavorful and rich. Sometimes we add a bit of spice sometimes dried fish or small pieces of pork but honestly even on its own the dish is incredibly satisfying.

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When the meal is finally served, it becomes more than just food. It becomes a moment everyone gathered around the table sharing stories laughing enjoying the simple dish that we prepared with patience and care. There is a special joy in eating something that came from your own surroundings something that took days to prepare but only minutes to finish because everyone loves it so much.

The taro plant may be humble but the memories it creates are anything but ordinary. For us it is a reminder that the best meals are not always the most expensive or complicated they are the ones we make together, enjoy together and remember long after the plates are empty..

Thank you for reading my story..
Happy gardebing to all