Post: Taro

  • 1kg Young Taro leaves
  • 1 400g tin coconut cream
  • 2 shalotts, chopped
  • salt, pepper
  1. slice young leaves into thin strips
  2. place in a pot with a little bit of water at the bottom
  3. cook the rukau, stirring until all water has evaporated
  4. pour in the coconut cream and add finely chopped sweet onions, sauteed just until tender

Here are another couple of recipes:


(This recipe is slightly adapted from Maui Writer, who is writing about coconut cooking)

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