Demok

Name: Demok
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Palauan
Ingredients: 400g taro leaves, washed; 2 cups coconut milk; 1 onion, diced; 2 cloves garlic, minced; 1 cup water; 1 tbsp oil; Salt to taste; 1 lime, juiced

Demok (deh-MOK)

Taro Leaf and Coconut Stew

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 204 kcal

Young taro leaves simmered with coconut milk and onion. A nutritious Palauan green dish.

Nutrition & Info

Protein 5.0g

Carbs 10.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

pot knife

Presentation Guide

Vessel: bowl

Garnishes: coconut cream

Accompaniments: rice

Ingredients

400g taro leaves, washed
2 cups coconut milk
1 onion, diced
2 cloves garlic, minced
1 cup water
1 tbsp oil
Salt to taste
1 lime, juiced

Instructions

1
Wash and chop taro leaves.
2
Saute onion and garlic in oil.
3
Add taro leaves and stir.
4
Pour in coconut milk and water.
5
Simmer 25 minutes until tender.
6
Season with salt and lime.

💡

Did You Know?

Demok is one of the most common everyday dishes in Palau, made in nearly every household.

Chef's Notes

Equipment Tips

pot
knife

Garnishing

coconut cream

Accompaniments

rice

The Story Behind Demok

Demok is a fundamental part of Palauan cuisine, using taro leaves that grow abundantly in the islands' wet tropical climate. The dish dates back to ancient times when taro was the primary crop.

Cooking the leaves in coconut milk neutralizes irritating compounds and creates a rich, spinach-like dish.

Demok connects modern Palauans to their agricultural heritage.

🕐 Traditionally enjoyed lunch, dinner 📜 Origins: Ancient

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