Recipe : Mauritian taro fritters (Arouille cake)

Please help us understand why this content is inappropriate and shouldn't be there

Does not fit the recipe This is not a recipe picture Obscene, pornographic, violent/inappropriate photo for this site

Submit

Share your picture

Share your masterpiece with the community!
.jpg, .png files accepted, 2 Mo max.

The User is responsible for its contents and must ensure the possession of all intellectual and industrial property rights, or otherwise, the authorizations and licenses relating to the elements that it uses, disseminates and publishes on this site.
It is not possible to use a logo/image without any rights or an advertisement.
The User is informed that any allegation or imputation of a fact which affects the honor or the reputation of the person or the body to which the act is attributed constitutes defamation.
Slanderous, abusive or racist statements about a person, can lead to a ban and criminal prosecution. Obscene, pronographic and violent content is also prohibited.

For further information on our terms of Use et Privacy, please click here.

(3 votes, average: 4.33 out of 5 )
Please login or create an account to leave a review.

Taro is a small tuber also known as Eddos and Malanga. In Mauritius where this recipe comes from we know it as ‘arouille’ or ‘violet’. The crunchy and tasty arouille cake is a must-try Mauritian street food and is enjoyed at tea time as well as with an aperitif with a strong rum punch. Remember to wear gloves when working taro as it tends to irritate the skin.

Difficulty: easy
Meal cost: $