National Dish Vanuatu: Grilled Taro (Recipe)
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Say hello to Grilled Taro, an exotic national dish from the islands of Vanuatu that wins over locals and travellers alike. This humble root vegetable turns wonderfully tender on the grill, its lightly sweet flavour and soft texture making it a natural star of any barbecue. Traditionally served at feasts and gatherings, it brings a slice of the South Pacific straight to your plate — whether you enjoy it as a main or as a generous side.
About Grilled Taro
Grilled Taro is a delicate national dish from Vanuatu that delights both islanders and visitors. Taro is a nutritious root prized for its tender texture and gently sweet taste, and it takes beautifully to the heat of the grill. The dish is often served at celebrations and barbecue evenings, carrying a taste of the island paradise with every bite. Whether you serve it as a main course or a side, taro is sure to enrich your next cookout.
Ingredients (serves 1–2)
- 2 medium taro roots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fresh herbs (such as rosemary or thyme)
- Dips of your choice (such as yoghurt or chilli sauce)
Shopping for the ingredients
The ingredients for grilled taro are relatively easy to track down. You will find fresh taro roots in many supermarkets and at weekly markets, especially those with a good range of tropical produce. Look for roots that feel firm and are free from dark blemishes. Olive oil and seasonings are usually already on hand in a well-stocked kitchen, so the rest of the shopping list comes together quickly.
Preparing the dish
To prepare grilled taro, the roots first need to be washed thoroughly and peeled. Peeling taro can be a little tricky, as the skin is fairly thick, so use a sharp knife to remove the outer layer completely. Once the taro is ready, cut it into even pieces to make sure they cook uniformly on the grill.
Step-by-step instructions
- Preheat the grill to a medium temperature.
- Peel and cut the taro roots into even pieces.
- In a bowl, toss the taro with olive oil, salt, pepper and fresh herbs.
- Place the marinated taro pieces on the grill and cook for about 20–25 minutes, until tender and lightly golden.
- Take the grilled taro off the heat and serve warm, offering a selection of dips alongside.
Gluten-free / lactose-free version
The wonderful thing about grilled taro is that it is naturally gluten-free and lactose-free, which makes it an excellent choice for anyone with special dietary needs. Simply keep to wholesome, unprocessed ingredients and make sure your dips are also free from gluten and lactose. That way every guest can tuck in without a second thought about intolerances.
Tips for vegans and vegetarians
Vegans and vegetarians can enjoy grilled taro without any trouble, since it is made entirely from plant-based ingredients. To make the dish even more exciting, roast some extra vegetables such as peppers or aubergines on the grill alongside it. This combination brings even more colour and flavour to the plate. Try out different dips, too, for a bit of welcome variety — much like the fresh notes in a Kumala Salad.
More tips and tricks
A few insider tips can take the flavour of grilled taro to the next level. Let the taro sit in its marinade for at least 30 minutes before grilling so the aromas have time to soak in. You can also wrap the taro in foil for an especially tender result — this method keeps the moisture locked inside and stops the pieces from drying out.
Adapting the recipe to your taste
The recipe for grilled taro is highly adaptable, so you can tune it to your own preferences. Add extra spices or a splash of lime juice, for example, to lift the dish with a fresh note. If you like things hotter, work some chilli powder or fresh chillies into the marinade. There are barely any limits to your creativity here.
Ingredient substitutions
If you cannot find taro roots, there are several alternative vegetables that grill just as well. Sweet potatoes and pumpkin make excellent stand-ins, offering a similar hint of sweetness, and both feature happily in island cooking — try them in a Taro And Pumpkin Mash or as Sweet Potato Fries. These options are simple to prepare and pair well with a range of seasonings, letting you keep the dish’s flavourful character.
Drink pairing ideas
To round off your barbecue experience, choose drinks that sit well with grilled taro. A cold beer or a refreshing white wine is an excellent match. For alcohol-free options, a fruity smoothie or an ice-cold lemonade complements the sweet notes of the taro perfectly.
Serving and presentation ideas
Presentation plays an important part in making grilled taro an inviting meal. Arrange the taro pieces on a large platter and garnish them with fresh herbs and colourful vegetables. Use small bowls for the dips to create a welcoming, generous spread. A thoughtful presentation will impress your guests and turn the meal into a special occasion.
A bit of history
The taro plant is native to the tropical regions of the world and has a rich place in the culinary culture of many peoples. In Vanuatu, taro has been treasured as a staple food for centuries. Grilling is a method that draws out its flavours while preserving its nutrients, and taro is regarded across Vanuatu cuisine as a symbol of hospitality and community — the same spirit found in a shared Roasted Yam With Coconut Sauce.
More recipe ideas
Summary: Grilled Taro
All in all, grilled taro is a fantastic dish — easy to prepare and endlessly versatile. It offers both flavour and nourishment, making it ideal for any barbecue. Whether you serve it as a main or as a side, taro is bound to delight your guests. Let the exotic cuisine of Vanuatu inspire you and enjoy this delicious dish.
