Entree: Wallis and Futuna – Southern Culinary Region – Taro and Coconut Cream (Stewed taro root simmered in rich coconut cream, served as a hearty island main)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Total 55 min

Ingredients

- 2 lb (900 g) taro root, peeled and cut into 1-inch (2.5 cm) pieces
- 2 cups (480 ml) coconut cream (or very thick canned coconut milk)
- 1 cup (240 ml) water
- 1 small onion, thinly sliced (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) neutral oil (vegetable or coconut)
- 1 tsp (5 g) kosher salt, or to taste
- 1 tbsp (15 ml) freshly squeezed lime juice
- 1 tbsp (15 ml) light brown sugar or palm sugar (optional, to balance acidity)
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) grated fresh coconut or toasted coconut flakes for garnish (optional)
- 2 scallions, thinly sliced for garnish (optional)

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the sliced onion and cook until translucent, 4–5 minutes, then add the garlic and cook 30–60 seconds until fragrant.
2. Add the taro pieces and stir to coat. Pour in the coconut cream and water, bring to a gentle simmer, then reduce heat to low. Cover and simmer until taro is tender when pierced with a fork, about 25–35 minutes depending on taro size.
3. Uncover, stir gently to break down any very soft taro pieces to thicken the sauce, and simmer 5–10 more minutes to reach desired consistency. If the coconut cream is too thick, add a splash more water.
4. Season with salt, pepper, lime juice, and brown sugar to taste. Adjust balance so the dish is savory with a hint of sweetness and brightened by lime.
5. Serve hot as a starchy main, garnished with grated coconut and scallions if using. Leftovers refrigerate 2–3 days; reheat gently to avoid breaking down taro too much.