Fermented taro paste with exceptional probiotic content, unique prebiotic fiber profile, and high digestibility. One of the only staple foods that is hypoallergenic and tolerated by virtually everyone. Diaspora food — Pacific descendants and African descendants share taro as ancestral root crop.
Taro (called cocoyam in West Africa, dasheen in the Caribbean, eddoe in Southern markets) is the same plant. Reconnecting to fermented taro connects Black American to West African cocoyam culture AND to Hawaiian indigenous food systems through the common ancestor: the African diaspora and Polynesian trade routes through the African coast.
Fermented taro has the highest resistant starch content of any fermented staple food, functioning as exceptional prebiotic fuel for gut microbiome diversity. Clinical evidence supports fermented taro in reducing intestinal inflammation and improving barrier function — relevant for the leaky gut that accompanies chronic stress exposure (weathering hypothesis).
Peel and steam taro until very soft. Mash thoroughly, add water to desired consistency. Allow to ferment 24-72 hours at room temperature. Longer fermentation = more sour and probiotic-dense.
Free, no account needed to ask.