Soups
Taro Leaf and Corned Beef Soup
Ingredients
- - 300g taro leaves, washed and roughly chopped
- - 1 x 340g tin corned beef, crumbled
- - 1 onion, sliced
- - 750ml (3 cups) water
- - 200ml (3/4 cup) coconut cream
- - Salt, to taste
Method
- Bring the water to the boil in a large pot and add the onion.
- Add the taro leaves and simmer for 25 minutes until very tender.
- Stir in the crumbled corned beef and simmer for a further 5 minutes.
- Reduce heat to low and stir in the coconut cream.
- Season with salt and serve hot.
Introduction: This hearty soup uses the same taro leaves and tinned corned beef found in the island's iconic rukau, transformed into a warming broth eaten on cooler evenings.
Cultural Background: This hearty soup uses the same taro leaves and tinned corned beef found in the island's iconic rukau, transformed into a warming broth eaten on cooler evenings.
Tips: Taro leaves must be thoroughly cooked, as undercooked leaves can irritate the throat.
Variations: Fresh spinach can substitute when taro leaves are unavailable, though the flavour will be milder. Not vegetarian as written; no authentic meat-free version of this particular soup exists.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat gently on the stovetop until piping hot throughout.
Nutrition: Approx. 250 kcal per serving, 17g fat, 8g carbohydrate, 16g protein.
FAQs
Q: Why must taro leaves be cooked thoroughly?
A: Raw or undercooked taro leaves contain calcium oxalate crystals that can irritate the mouth and throat; thorough cooking neutralises this.