Vegetarian
Rukau (taro leaves cooked in coconut milk)
Taro leaves, long-simmered in coconut milk with onion, become tender and creamy. A traditional island side dish, often served with fish or tinned meat.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Wash the taro leaves thoroughly, remove the large ribs and roughly chop them.
- Slice the onions and crush the garlic, then fry them in a casserole for 3 minutes without browning.
- Add the leaves by handfuls, cover and let them wilt for 10 minutes over medium heat.
- Pour in the coconut milk, add the flaked corned beef if using, then season with salt and pepper.
- Simmer gently for 45 minutes, stirring occasionally, until the leaves are very tender and the sauce is creamy.
Variations and tips
Vegetarian version. Leave out the corned beef and add a pinch of chilli to liven up the dish.
More ideas
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Cook Islands
Cook Islands
Cook Islands
Cook Islands
Cook Islands
Cook Islands
Cook Islands
Cook Islands
Original Ecomely recipe.