Entree: Vanuatu – Tanna Soup (A traditional Vanuatu island soup of coconut broth with root crops, greens, and fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) coconut oil
- 1 large onion, chopped (150 g)
- 2 cloves garlic, minced (6 g)
- 1 scotch bonnet or small chili, left whole for heat or pierced (optional)
- 1 lb (450 g) smoked fish, flaked (e.g., smoked tuna or mackerel) or 1 lb (450 g) firm white fish, cut into chunks
- 1 lb (450 g) taro root, peeled and diced
- 1 lb (450 g) yam or sweet potato, peeled and diced
- 4 cups (960 ml) water or light fish stock
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) coconut cream (or extra thick coconut milk)
- 3 cups (packed) (90 g) chopped taro leaves or island greens (substitute spinach)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Prepare the roots and fish: peel and dice taro and yam into 1-inch (2.5 cm) pieces. If using smoked fish, flake and pick out bones; if using fresh fish, cut into chunks. Rinse greens and chop.
2. Sauté aromatics: heat coconut oil in a large pot over medium heat. Add onion and cook until soft, 4–5 minutes. Add garlic and the whole scotch bonnet and cook 1 minute until fragrant.
3. Cook the roots: add diced taro and yam to the pot and pour in 4 cups (960 ml) water or light fish stock. Bring to a boil, then reduce to a simmer and cook until roots are nearly tender, about 15–20 minutes.
4. Add fish and coconut: stir in flaked or chunked fish and 2 cups (480 ml) coconut milk. Simmer gently 5–8 minutes to cook fish and let flavors meld, taking care not to break fish pieces.
5. Finish with greens and cream: add chopped taro leaves or island greens and cook until wilted, about 3–5 minutes. Stir in 1 cup (240 ml) coconut cream for richness, then season with salt, pepper, and 1 tbsp (15 ml) lime juice. Remove the whole scotch bonnet before serving unless you want extra heat.
6. Serve hot garnished with chopped cilantro or parsley. Tanna Soup is traditionally eaten with hands using starchy roots or alongside plain boiled root vegetables.