Stuffed Taro – Mankani Asombrofi, Ghana

Chop the fish and mash it with the onion in a hand blender, season with salt and season with pepper. Heat the oil and fry the fish puree in it.

Rinse the unpeeled taro and roast on a roasting rack or in the oven. Carefully remove the burnt skin. Cut a “lid” on the thin end of the tuber, hollow out the taro. Put the fish mixture into the taro and close it with the lid. Place the taro upright so that the sauce can spread evenly. Repeatedly heat in the oven before serving.

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