Ingredients

• 2 pieces Medium sized Taro Root (chopped fine)
• 3 ounces Portugese Sausage (chopped fine)
• 6 ounces Fresh or Cooked Pork Sausage (chopped fine)
• 3 ounces Diced Cooked Turkey or Chicken
• 1 piece Round Onion (diced)
• 3 sprigs Parsley (diced)
• 3 ounces Bell Pepper (diced)
• 1 clove Garlic (minced)
• 4 Tbsp. Chicken Base
• 4 Tbsp. Beef Base
• 1 piece Bay Leaf
• 2 ounces Butter
• 1 tsp. Ajinomoto
• 2 quarts Broth (use Pork and Chicken base)

Method

1. Wash taro roots under running cold water with brush. Don't peel. Boil in a large pot, allowing ample room. Cook about one hour or until taro is fully cooked. Bring back under cold water and peel. Keep taro in chiller for 8 hours before dicing. Melt butter in pot at medium heat. Saute garlic and vegetables - don't let brown. If fresh pork is used, saute with vegetables before adding sausage and turkey. Mix beef and chicken base in two quarts of broth from stock and set the heat higher until it starts boiling. Add diced taro and all other ingredients. Let cook 20 minutes, stirring so as not to burn on bottom of pot. If mixture is too thin, add some corn starch and water.
2. Garnish with chopped green onion or shredded coconut.