Ecomely

Language

Kakoro (taro leaf and coconut soup): recipe illustration
Soups

Kakoro (taro leaf and coconut soup)

Kakoro is a creamy soup of taro leaves cooked slowly in coconut milk, flavoured with dried fish. An everyday dish in village homes, its texture is velvety and comforting.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the taro leaves, remove the hard stems and roughly chop them.
  2. Fry the sliced onion and garlic in a spoonful of oil until translucent.
  3. Add the dried fish and let it brown for 2 minutes, stirring.
  4. Pour in the water and bring to the boil, then add the taro leaves.
  5. Simmer gently for 25 minutes, stirring from time to time.
  6. Stir in the coconut milk, season with salt and a little pepper, and cook 10 more minutes. The soup should be creamy; serve with rice.

Variations and tips

Lighter version. Replace half the coconut milk with water for a less rich soup.

Using what's easy to find. Dried fish is sold in Asian grocery stores; dried shrimp or an extra pinch of salt give a similar taste.

More ideas

Eel cooked in coconut milk (anguille)55 min · 4 serv. · budget-friendlyBougna (taro, fish and coconut milk dish)1 h 30 · 4 serv.Mangrove crab cooked in coconut milk50 min · 4 serv. · budget-friendlySea snails in sauce (sea snails)50 min · 4 serv. · budget-friendlyChicken and ginger broth55 min · 4 serv.Lentilles à la noix de coco (Lentils with coconut)50 min · 4 serv.Grilled Taro Bread35 min · 4 serv. · budget-friendlyFish in coconut milk and tomato sauce45 min · 4 serv.

Original Ecomely recipe.