500 gm taro
4 slices bacon
1 Tbl oil
Freshly ground black pepper
4 slices pineapple
1 Tbl butter
4 spring onions

Steam or boil taro slices till just cooked. Drain and put aside till cool, then cut into chips 2cm long and 1cm wide.

Cut pineapple into wedges and bacon slices into several pieces. Chop the spring onions.

Put oil and butter into a heavy pan and heat. Fry the taro till golden and drain on paper, saute the pineapple pieces till golden and lastly fry the bacon till crisp.

Combine taro, bacon and pineapple, toss with chopped spring onion and some black pepper and serve at once. Note: This makes an attractive dish for a buffet meal.

Fred Greenwood
Mossman Digest No.3 Dec. '85

DATE: January 1989

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