Talo Vai Niu (Taro and Coconut Milk Soup)
The Quirky Foodster Team
Ingredients
- Taro, peeled and cubed — 1 kg (2 1/4 lb)
- Onion, chopped — 1
- Water — 1 L (4 cups)
- Coconut milk — 400 ml (1 3/4 cups)
- Salt, or to taste — 1 tsp
- Black pepper — 1/4 tsp
- Spring onions, sliced, to serve — 2
Method
- Place the taro and onion in a large pot with the water and bring to a boil.
- Reduce to a simmer and cook, partly covered, for 20–25 minutes, until the taro is completely tender.
- For a smoother soup, mash some of the taro against the side of the pot with a spoon or potato masher; for a chunkier texture, leave it as is.
- Stir in the coconut milk, season with salt and pepper, and simmer gently for a further 5–7 minutes, without boiling hard.
- Taste and adjust seasoning, then scatter with spring onions before serving hot.
Introduction: This warming taro soup, simmered until tender in coconut milk, showcases one of Tokelau's most
important staple crops in a simple, everyday form, comforting and filling with minimal ingredients.
Cultural Background: This warming taro soup, simmered until tender in coconut milk, showcases one of Tokelau's most
important staple crops in a simple, everyday form, comforting and filling with minimal ingredients.
Tips: Mashing some of the taro thickens the soup naturally without needing any extra starch. Keep the heat gentle once the coconut milk is added, so it doesn't split.
Variations: Add a handful of chopped taro leaves for extra greens. Stir in cooked fish or chicken for a heartier version. Naturally vegan and vegetarian.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently over low heat, stirring, adding a splash of water if it has thickened too much.
FAQs:
Q: Why is taro so central to Tokelauan cooking?
A: It's one of the islands' key staple root crops, providing a reliable, filling source of starch across many dishes.
Q: Can I use a different root vegetable?
A: Sweet potato or cassava can be substituted, though the flavour and texture will differ from true taro.
Q: Is this soup meant to be thick or thin?
A: It's typically a fairly thick, hearty soup, though you can thin it with extra water to taste.
- Taro, peeled and cubed — 1 kg (2 1/4 lb)
- Onion, chopped — 1
- Water — 1 L (4 cups)
- Coconut milk — 400 ml (1 3/4 cups)
- Salt, or to taste — 1 tsp
- Black pepper — 1/4 tsp
- Spring onions, sliced, to serve — 2
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