Dalo Ni Ika

Name: Dalo Ni Ika
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Fijian
Ingredients: 500g taro, peeled and cubed; 400g firm white fish, cut into chunks; 1 can (400ml) coconut milk; 1 onion, diced; 2 tomatoes, chopped; 2 cups water; Salt and pepper to taste; Fresh lemon juice to finish

Dalo ni Ika (DAH-loh nee EE-kah)

Taro with Fish Stew

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 342 kcal

Chunks of taro and fish simmered together in coconut milk, creating a hearty one-pot meal that is a Fijian village staple.

Nutrition & Info

Protein 22.0g

Carbs 32.0g

Fat 14.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large pot knife cutting board

Presentation Guide

Vessel: deep serving bowl

Garnishes: lemon wedge, fresh herbs

Accompaniments: boiled breadfruit

Ingredients

500g taro, peeled and cubed
400g firm white fish, cut into chunks
1 can (400ml) coconut milk
1 onion, diced
2 tomatoes, chopped
2 cups water
Salt and pepper to taste
Fresh lemon juice to finish

Instructions

1
Peel taro and cut into bite-sized cubes, rinsing well.
2
Place taro in a pot with water and bring to a boil.
3
Simmer for fifteen minutes until taro is partially tender.
4
Add coconut milk, onion, and tomatoes to the pot.
5
Place fish chunks on top of the taro and cover.
6
Simmer gently for fifteen minutes until fish is cooked through.
7
Season with salt, pepper, and a squeeze of fresh lemon juice.

💡

Did You Know?

Taro is considered a sacred crop in Fiji and features in traditional ceremonies and gift exchanges.

Chef's Notes

Equipment Tips

large pot
knife
cutting board

Garnishing

lemon wedge, fresh herbs

Accompaniments

boiled breadfruit

The Story Behind Dalo Ni Ika

Dalo ni ika combines two of Fiji's most important food resources: taro (dalo) and fresh fish (ika). This one-pot preparation reflects the practical cooking style of Fijian village life, where a complete meal is built from garden staples and the day's catch in a single vessel.

On the Calendar: This is everyday village food, prepared for family meals whenever both taro and fish are available. It requires no special occasion.

Then & Now: The basic preparation of starchy root with fish and coconut has remained unchanged for generations. It is home cooking in its purest form.

Legacy: Dalo ni ika embodies the self-sufficient nature of traditional Fijian village life, where the garden and the sea provide everything needed for a complete, nutritious meal.

🕐 Traditionally enjoyed daily meals, lunch, dinner 📜 Origins: Ancient

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