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.
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
- Heat a pot over medium heat and add the coconut cream.
- Add the onion, garlic, and tomato. Cook until the onions are soft.
- Add the sea cucumber and chili (if using). Simmer for 20-25 minutes, stirring occasionally.
- Season with salt to taste.
- 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