Entree: Niue – Takihi (Baked Niuean layered taro and greens casserole simmered in coconut cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) taro root, peeled and thinly sliced about 1/8 in (3 mm) thick
- 6 oz (170 g) fresh spinach or available island greens, cleaned and coarsely chopped
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 tbsp (30 ml) butter or coconut oil
- 2 cloves garlic, minced (about 6 g)
- 2 cups (480 ml) canned coconut milk (full fat)
- 1/2 cup (120 ml) water or light fish stock
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1/4 tsp (1 g) freshly grated nutmeg (optional)
- 1 tbsp (15 ml) lime juice or to taste
- 1/2 cup (50 g) grated cheddar or a mild melting cheese (optional topping)

Instructions

1. Preheat oven to 350°F (175°C). Butter or oil a 9x9-inch (23x23 cm) baking dish.
2. In a skillet over medium heat, melt butter or coconut oil and sauté the sliced onion until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more. Remove from heat.
3. In a bowl combine coconut milk, water or stock, salt, pepper, nutmeg (if using), and lime juice. Stir to blend.
4. Arrange a single layer of taro slices on the bottom of the prepared dish to cover the surface. Scatter one-third of the sautéed onion and one-third of the chopped spinach over the taro. Pour a little of the coconut mixture to moisten the layer (about 1/4 cup / 60 ml).
5. Repeat two more layers (taro, onions, spinach, coconut liquid) finishing with a final layer of taro. Pour any remaining coconut liquid evenly over the top.
6. Cover tightly with foil and bake 45–60 minutes, or until taro is tender when pierced with a knife. Remove foil, sprinkle cheese on top if using, and bake uncovered another 10–15 minutes until the top is lightly browned and bubbling.
7. Let rest 10 minutes before serving to allow the casserole to set. Serve warm as a main course.