Entree: Cook Islands – Central Culinary Region – Rukau (Taro Leaf Stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Total 38 min

Ingredients

- 2 bunches taro leaves (rukau), about 1 lb (450 g) total, cleaned and stems removed
- 8 oz (225 g) smoked mackerel or smoked tuna, flaked
- 1 tbsp (15 ml) coconut oil or vegetable oil
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 1 small tomato, chopped (about 3 oz / 85 g), optional
- 1 cup (240 ml) thick coconut cream
- 1/2 cup (120 ml) water or light coconut milk
- 1 small red chili, finely sliced, optional (about 5–10 g)
- 1 tsp (6 g) salt, or to taste
- 1–2 tbsp (15–30 ml) lime juice or fresh lemon juice

Instructions

1. Rinse taro leaves thoroughly, stack and remove any thick central stems. Bring a large pot of water to a rolling boil, add the leaves and blanch 8–12 minutes until very tender and no longer itchy; drain and let cool slightly, then chop the leaves finely.
2. In a large skillet or saucepan, heat the coconut oil over medium heat. Add the chopped onion and sauté until softened, about 4 minutes. Add the minced garlic and chopped tomato (if using) and cook 1–2 minutes.
3. Add the flaked smoked fish and chopped taro leaves to the pan, stirring to combine. Pour in the coconut cream and the water or light coconut milk, then add the sliced chili if using.
4. Bring to a gentle simmer, reduce heat to low, and cook uncovered 10–15 minutes, stirring occasionally, until the leaves are tender and the mixture is creamy and well combined. Add salt to taste.
5. Stir in the lime juice to brighten the flavors, adjust seasoning, and serve hot as a main with boiled taro, cassava, or rice.