Chunks of starchy taro simmered gently in thick coconut cream until tender and infused with rich coconut flavor. This simple yet satisfying dish is a cornerstone of daily Melanesian cooking.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel taro wearing gloves to avoid skin irritation from the oxalates. Cut into 3cm cubes.
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2
Place taro in a saucepan with water and bring to a boil.
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3
Reduce heat and simmer 10 minutes until taro begins to soften.
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4
Add coconut cream and salt. If using onion, add now.
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5
Simmer gently 15-20 minutes until taro is completely tender and sauce has thickened.
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6
Serve warm as a side dish.
Did You Know?
PNG is home to more varieties of taro than any other country, with over 1,000 distinct cultivars documented across different communities.
Chef's Notes
Equipment Tips
- saucepan
- knife
Garnishing
drizzle of coconut cream
Accompaniments
The Story Behind Coconut Taro
Taro and coconut are two of the most ancient cultivated crops in Melanesia, and their combination in cooking predates recorded history. PNG communities have been growing and cooking taro for at least 10,000 years.
The simplicity of coconut taro belies its importance as a daily calorie source. In many coastal communities, this dish is eaten at every meal alongside fish or greens.
Modern variations sometimes add ginger or chili, but the traditional version celebrates the pure flavors of taro and coconut.
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