Rukau — Cook Islands Taro Leaves in Coconut Cream

Shopping list

• 500 g taro leaves — stems removed, washed and roughly chopped (or substitute spinach)

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• 400 ml coconut cream — full-fat

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• 1 piece onion — finely chopped

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• 2 clove garlic — minced

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• 10 g fresh ginger — peeled and grated

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• 1 tsp salt — or to taste

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• 200 ml water

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Step by step

1. 1

   Wash the taro leaves thoroughly in cold water, then remove and discard the tough central stems. Roughly chop the leaves.

2. 2

   Place the chopped taro leaves in a large pot. Add the water, cover, and bring to a boil over high heat.

3. 3

   Reduce the heat to medium and simmer for 20– 25 minutes, stirring occasionally, until the leaves are very tender and any bitterness has cooked off. Taro leaves must be well cooked to neutralise irritants.

4. 4

   While the leaves cook, heat a small frying pan over medium heat. Add the chopped onion and cook in its own moisture for 3– 4 minutes until softened. Add the garlic and ginger and cook for 1 minute more.

5. 5

   Once the taro leaves are tender, drain off any excess water if necessary, leaving the leaves slightly moist.

6. 6

   Stir the cooked onion, garlic, and ginger into the taro leaves. Pour in the coconut cream and stir well to combine.

7. 7

   Simmer gently, uncovered, for 10– 12 minutes, stirring occasionally, until the coconut cream has thickened and coats the leaves. Season with salt to taste.

8. 8

   Serve hot as a side dish alongside grilled fish, roast pork, or steamed taro root.