Takihi (sea Cucumber) In Coconut Cream

Takihi in Coconut Cream is a traditional Niuean dish that features sea cucumber cooked in a rich and creamy coconut sauce. This dish is a delicacy in Niuean cuisine and is often served on special occasions and gatherings.

Takihi (sea Cucumber) In Coconut Cream

Ingredients

  • 500g sea cucumber, rehydrated
  • 2 cups coconut cream
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 red chili, sliced (optional)
  • Salt to taste

Instructions

  1. Heat a pot over medium heat and add the coconut cream.
  2. Add the onion, garlic, and tomato. Cook until the onions are soft.
  3. Add the sea cucumber and chili (if using). Simmer for 20-25 minutes, stirring occasionally.
  4. Season with salt to taste.
  5. Serve the takihi in coconut cream hot with steamed rice or root vegetables.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Fat
20g
Carbohydrates
10g

Supplies

Pot Spoon Knife

Tools

Cooking pot Stove

Serving suggestions

Takihi in Coconut Cream is best served with steamed rice or taro for a complete Niuean meal experience.

Tips & tricks

Be sure to rehydrate the sea cucumber according to package instructions before using in this recipe.

Cost

$20