Entree: American Samoa – Northern Culinary Region – Taro and Coconut Cream (Cooked taro root served in a rich, seasoned coconut cream sauce, a staple starchy main in Samoan home cooking)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Additional 12 min

Total 55 min

Ingredients

- 2 lb (900 g) taro root, peeled and cut into 2-inch (5 cm) chunks
- 1 can (13.5 oz/400 ml) coconut cream
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) coconut oil or unsalted butter
- 1 small onion, thinly sliced (about 2 oz/55 g)
- 1 tsp (5 ml) sea salt, or to taste
- 1 tbsp (15 ml) lime juice (optional, for brightening)
- 2 tbsp (8 g) chopped scallion or chives for garnish

Instructions

1. Place the taro chunks in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 20–30 minutes depending on piece size. Drain and set aside.
2. While the taro cooks, warm the coconut oil in a saucepan over medium heat. Add the sliced onion and sweat gently until soft and translucent, about 5–7 minutes.
3. Add the coconut cream and coconut milk to the saucepan with the onions. Stir to combine, bring to a gentle simmer, and reduce heat to low. Simmer uncovered, stirring occasionally, until the sauce slightly thickens, about 8–12 minutes.
4. Season the coconut sauce with sea salt and, if using, lime juice. Taste and adjust seasoning.
5. Return the drained taro to the pot or arrange in an ovenproof dish, pour the warm coconut cream sauce over the taro, and bake in a preheated 350°F (175°C) oven for 10–12 minutes to meld flavors (optional), or simply serve warm with sauce spooned over each portion.
6. Garnish with chopped scallion or chives and serve hot as a traditional starchy main alongside fish or other protein if desired.