I've made oxtail stew with black beans, thinking about adding taro... either to straight black bean or to the oxtail and blackbean. I suppose I should cook the taro ahead of time, since I prefer to use a little baking soda--just a pinch into the simmer water, the last time it nearly exploded into a fizzly bubbly foam (the poison is an organic acid).
What do yall think? Black bean and taro root? Or should I go all the way and do black bean, oxtail, and taro?