Side Dish: United States – Pacific Island United States Territories – Gollai Åppan Suni

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (450 g) taro leaves, ribs and coarse stems removed, rinsed and coarsely chopped
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 2 cups (480 ml) canned full-fat coconut milk
- 1/2 cup (120 ml) water (more as needed)
- 1 tsp (5 g) sea salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) annatto oil or 1 tsp (2 g) annatto (achuete) powder, optional for color
- 1-2 tsp (5-10 ml) fish sauce (patis) or soy sauce, optional for savory depth

Instructions

Short Description:
A creamy Chamorro side of tender taro leaves simmered in coconut milk with sautéed onion and garlic, seasoned simply to let the coconut and greens shine. It is served warm alongside grilled meats, fish, or rice.

Regional Notes:
This Chamorro (Guam) version uses fresh taro leaves gently simmered in coconut milk with onions and garlic, creating a lighter, cream-forward accompaniment compared with richer island stews that add heavier proteins. The preparation emphasizes tenderness and a mild, subtly sweet coconut sauce typical of Guam home cooking.

1. Prepare the taro leaves: remove and discard the thick central ribs/stems, rinse leaves well, stack and coarsely chop. Note: raw taro leaves can irritate skin and mouth; wear gloves if you have sensitive skin and be sure to cook thoroughly.
2. Heat the oil in a medium saucepan or Dutch oven over medium heat. If using annatto oil, add it now and warm 30 seconds to release color.
3. Add the sliced onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn.
4. Add the chopped taro leaves to the pot and toss to coat with the onion-garlic oil. Cook 2–3 minutes, stirring, until the leaves begin to wilt.
5. Pour in the coconut milk and water, stir to combine, and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer 20–30 minutes, stirring occasionally, until the taro leaves are very tender and the liquid has reduced slightly.
6. Uncover and simmer another 5–10 minutes if you prefer a thicker sauce; add more water a few tablespoons at a time if it cooks down too far before leaves are tender.
7. Season with sea salt and ground black pepper, and stir in fish sauce or soy sauce if using. Taste and adjust seasoning.
8. Serve warm as a side dish with steamed rice and your choice of Chamorro mains (grilled fish, barbecue, or kelaguen). Leftovers keep refrigerated for up to 3 days and reheat gently on the stovetop.