Brak

Instructions

1. 1 Peel the taro root carefully wearing gloves, as the raw skin can cause itching. Cut into even chunks about five centimetres across. Place in a large pot and cover with cold salted water by about five centimetres, then bring to a boil over high heat.
2. 2 Reduce the heat to medium and simmer the taro for twenty-five to thirty minutes until the chunks are very tender and easily pierced with a fork. The taro should be soft throughout with no firm centre remaining. Drain completely and return to the hot pot.
3. 3 Add the butter or coconut oil to the hot taro and mash with a potato masher or heavy fork until smooth and fluffy. Work in the coconut cream gradually, mashing and stirring until you achieve a creamy, smooth consistency similar to whipped mashed potatoes.
4. 4 Season generously with salt and pepper. The coconut cream provides natural sweetness that pairs perfectly with the earthy, starchy taro. The finished mash should be smooth, slightly purple-tinged, and rich with coconut flavour throughout every bite.
5. 5 Transfer the taro mash to a serving bowl and create decorative swirls on the surface. Top with a final drizzle of coconut cream and scatter fresh coconut shavings over the top if available for added texture and visual appeal.
6. 6 Serve the Palauan taro warm as a starchy side dish alongside grilled fish, chicken, or as part of a traditional island feast. Taro is the most important staple crop in Palau and holds deep cultural significance in Palauan society and celebrations.