Taro Leaves With Coconut Cream (pulu Taro)
Taro Leaves with Coconut Cream, known as Pulu Taro in Niuean cuisine, is a traditional dish that showcases the flavors of the Pacific Islands. This simple yet flavorful dish is a staple in Niuean households and is often served as a side dish or as part of a larger feast.
Ingredients
- 1 bunch of taro leaves
- 1 can of coconut cream
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 tablespoon of cooking oil
Instructions
- Wash the taro leaves and remove the tough stems.
- Roll the leaves and slice them into thin strips.
- In a pot, heat the cooking oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until fragrant.
- Add the taro leaves and stir to combine with the onion and garlic.
- Pour in the coconut cream and add salt. Stir well.
- Cover the pot and let the taro leaves simmer in the coconut cream for 20-25 minutes, stirring occasionally.
- Once the leaves are tender and the coconut cream has thickened, remove from heat.
- Serve hot as a side dish.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 12g
- Fat
- 10g
- Protein
- 3g
Supplies
Pot Cooking spoon
Tools
Knife Cutting board
Serving suggestions
Taro Leaves with Coconut Cream pairs well with grilled fish or roasted pork. It can also be served alongside steamed rice or taro root.
Tips & tricks
Be sure to remove the tough stems from the taro leaves before slicing them to ensure a tender texture in the finished dish.
Cost
$5