🇫🇯 Fijian Cuisine

Dalo Ni Ika

Taro with Fish Stew

Prep Time 20 min

Servings 6

Difficulty Medium

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.

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.