Mains
Rukau (Taro Leaves Baked in Coconut Cream with Corned Beef)
Ingredients
- - 500g young taro leaves, washed and thick stems removed
- - 1 x 340g tin corned beef, roughly chopped
- - 1 onion, sliced
- - 400ml (1 3/4 cups) coconut cream
- - Salt, to taste
Method
- Preheat the oven to 180C (350F) if baking, or prepare a heavy pot for stovetop cooking.
- Layer the taro leaves in the dish or pot, scattering the onion and corned beef between layers.
- Pour the coconut cream evenly over the top.
- Cover tightly with foil or a lid.
- Bake for 1 hour, or simmer gently on the stovetop for 45 minutes, until the leaves are meltingly tender.
- Season with salt and serve hot with rice or taro.
Introduction: Rukau is one of the most iconic dishes of the Cook Islands, made from young taro leaves slow-cooked in rich coconut cream with corned beef or onion.
Cultural Background: Rukau is one of the most iconic dishes of the Cook Islands, made from young taro leaves slow-cooked in rich coconut cream with corned beef or onion. It is a centrepiece of Sunday lunches and island feasts, deeply tied to family and community gatherings.
Tips: Do not skip thorough cooking of the taro leaves; they must be fully softened to be safe and pleasant to eat.
Variations: Some families use fresh onion and no meat for a lighter, vegetarian version, though the traditional dish includes corned beef. A vegetarian version can be made by omitting the corned beef and using extra onion; this is a genuine home variation, though the classic dish includes meat.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat gently in a covered pot on low heat until piping hot throughout, stirring occasionally.
Nutrition: Approx. 340 kcal per serving, 24g fat, 8g carbohydrate, 20g protein.
FAQs
Q: Can I use frozen taro leaves?
A: Yes, frozen taro leaves (widely sold in Pacific grocers) work well and are a common substitute outside the islands.