Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Banaba (Coconut-braised banana and taro-leaf stew with fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 1 lb (450 g) firm white fish (such as mahi-mahi or snapper), boneless, skinless, cut into 1-inch (2.5 cm) pieces
- 6 large taro leaves, stems removed, chopped, approx. 8 oz (225 g)
- 2 firm green bananas, peeled and cut into 1/2-inch (1.25 cm) slices
- 14 fl oz (400 ml) coconut milk
- 1 cup (240 ml) water or light fish stock
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) sea salt, adjust to taste
- 1 small fresh hot chili, sliced (optional)
- 2 tbsp (30 ml) chopped cilantro or fresh herbs for garnish (optional)

Instructions

1. Heat the coconut oil in a wide, heavy-bottomed pot over medium heat. Add the sliced onion and cook until soft and translucent, about 5–7 minutes. Add the garlic and grated ginger and cook 1 minute more until fragrant.
2. Stir in the chopped taro leaves and cook until they start to wilt, about 3–4 minutes. Pour in the coconut milk and 1 cup (240 ml) water or stock, bring to a gentle simmer.
3. Add the banana slices, then nestle the fish pieces gently into the coconut-taro mixture. Season with salt and add the sliced chili if using. Reduce heat to low, cover, and simmer gently until the fish is cooked through and the taro leaves are tender, about 12–15 minutes.
4. Stir in the lime juice, adjust seasoning to taste, and remove from heat. Let the stew rest 5 minutes to meld flavors. Serve hot, garnished with cilantro or fresh herbs, alongside boiled taro, breadfruit, or steamed rice.