May be this old wives' belief is the same one held by the Ibans of Sarawak.
Taro or Yam as some people call it is popular amongst the indigenous people of
Recently I was given several of them as gifts and I took them to a friend's house to cook. Bless her heart. She is always so kind to me.
Cut the stems and peel off the outer skin with a good sharp knife.
Use lots of newspapers to prevent the sap from sticking to kitchen table tops.
This is how you peel off the skin of the taro.
Well prepared taro - both stem and sucker.
Throw the cut vegetables into a pot of water (no oil). When the taro is soft add some Salai Fish or sun dried fish of good quality or just some ikan bilis. Before serving add pepper and salt. If you like the dish to be slightly spicy add cut chillies and pepper.
this is the taro/yam stew which is fresh and delicious. If you happen to have a poor stomach condition from having eaten too much during a festival...this is the right dish to settle your discomfort.And I know you would be blessed by many because it is such a nice simple and yet tasty home cook dish for both young and old.
The taro is a popular food throughout the world and a major export of Fiji. Taiwanese have given this product as great commercial value too by processing it into beautiful snacks for tourists.
(You can add other vegetables to the stew too e.g. pumpkin leaves and flowers; ladies' fingers and long beans if you happen to have some or any kind of leafy jungle vegetables you like.....)