Everyday meals

Bul ngerdmel (taro grillé à la noix de coco)

Slices of taro browned in a pan or the oven, then topped with lightly toasted, salted grated coconut. The contrast between the crispy outside and the melting inside makes it a snack or side dish that everyone loves.

35 min
4 servings
Medium
Moderate
🇵🇼 Palau

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Instructions

Peel the taro and cut it into slices about 1 cm thick.
Cook the slices in salted boiling water for 8 to 10 minutes, until tender without falling apart, then drain them.
Let them dry for 5 minutes on a tea towel so they brown better.
Heat the oil in a pan over medium-high heat and brown the slices for 2 to 3 minutes on each side.
In a dry pan, toast the grated coconut over medium heat for 2 to 3 minutes, stirring, until it turns golden.
Arrange the taro slices on a dish, sprinkle with salt and pepper, then top with the toasted coconut.
Serve warm or at room temperature.

Variations and tips

Oven version. Brush the cooked slices with a little oil, place them on a baking sheet and brown them for 15 minutes at 200 °C before topping with coconut.