Step 1

Peel the taro root and place in salted boiling water until just tender (take care not to overcook or it will become mushy and fall apart.)

Step 2

When cool, cut into slices

Step 3

heat cooking oil over medium high heat, add taro root to oil and cook until golden brown, flip over and brown other side.

Step 4

Remove and sprinkle with salt, pepper and minced garlic clove.

Step 5

Enjoy with the national dish called kokoda or as a side dish on its own.