RukauTaro Leaves in Coconut Cream

Name: Rukau (Taro Leaves in Coconut Cream)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 500 g Taro Leaf (stems removed, washed, and finely sliced); 150 g Onion (finely chopped); 20 ml Coconut Oil; 400 ml Water; 300 ml Coconut Cream; 6 g Salt

Slow-cooked taro leaves enriched with coconut cream are one of the Cook Islands' best-known home dishes. The leaves become tender and silky, and the finished dish is rich, earthy, and ideal beside grilled fish or roasted meat.

Prep

20m

Cook

Serves

Estimated

Nutrition

Per serving

359kcal

Calories

Protein

32g

Fat

17g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

500g
Taro Leaf (stems removed, washed, and finely sliced)
150g
Onion (finely chopped)
20ml
Coconut Oil
400ml
Water
300ml
Coconut Cream
6g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Heat the coconut oil in a pot and cook the onion until soft.
02
Add the taro leaf and stir until coated, then pour in the water.
03
Cover and simmer gently for at least 45 minutes, until the taro leaf is completely tender and no longer acrid.
04
Stir in the coconut cream and salt and cook uncovered until thick and smooth.

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