🇰🇮 I-Kiribati Cuisine

Taro in Coconut Cream

Boiled Taro with Coconut Sauce

Prep Time 35 min
Servings 4
Difficulty Easy
Calories 271 kcal

Starchy taro corms boiled until tender then bathed in rich, slightly sweet coconut cream. A comforting side dish found at every I-Kiribati table.

Ingredients

Instructions

  1. 1 Peel the taro root wearing gloves to avoid skin irritation. Cut into chunks about five centimeters across.
  2. 2 Place taro chunks in a pot of cold salted water and bring to a boil over high heat.
  3. 3 Reduce heat to medium and boil for twenty minutes until taro is completely tender and slightly translucent at the edges.
  4. 4 Drain the taro and return it to the warm pot off the heat.
  5. 5 Pour fresh coconut cream over the hot taro and gently fold to coat without breaking the pieces.
  6. 6 Serve warm in a communal bowl, letting guests help themselves with the creamy taro as a side to fish dishes.

Did You Know?

In Kiribati, taro must be grown in specially dug pits filled with composted leaves because the natural coral soil of atolls cannot support root crops.