Entree: Papua New Guinea – Northern Culinary Region – Taro and Coconut Milk (Stewed taro corms simmered in rich coconut milk with aromatic local spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 2 lb (900 g) taro corms, peeled and cut into 1-inch (2.5 cm) pieces
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or light vegetable stock
- 1 tbsp (15 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves (about 9 g) garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cups (60 g) tender leafy greens such as spinach or choy sum, roughly chopped
- 1 tbsp (15 ml) fresh lime juice
- 1 pandan leaf, tied (optional)
- 1/4 cup (25 g) shredded or toasted coconut for garnish (optional)
- 2 tbsp (8 g) chopped fresh cilantro or spring onion for garnish

Instructions

1. Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
2. Add the garlic and ginger and cook until fragrant, about 1 minute. Stir in the turmeric.
3. Add the taro pieces and toss to coat with the aromatics. Pour in the coconut milk and water or stock; add the pandan leaf if using. Bring to a gentle simmer.
4. Reduce heat to low, cover, and simmer until taro is tender and cooked through, about 25–30 minutes. Stir occasionally and add a little more water if the mixture becomes too thick.
5. When taro is tender, stir in the chopped greens and simmer uncovered for 3–5 minutes until wilted and heated through. Remove pandan leaf.
6. Adjust seasoning with salt, pepper, and lime juice. Serve hot, garnished with shredded coconut and chopped cilantro or spring onion.