Boiled Taro with Coconut Sauce (Talo mo Lolo)
The Quirky Foodster Team
Ingredients
- Taro, peeled and cut into large chunks — 800 g (1 3/4 lb)
- Salt, for the cooking water — 1/2 tsp
- Coconut cream — 250 ml (1 cup)
- Salt, for the sauce — 1/4 tsp
- Finely chopped onion (optional) — 1 tbsp
Method
- Place the taro chunks in a large pot of salted water and bring to a boil.
- Reduce to a simmer and cook for 20–25 minutes, until completely tender when pierced with a knife.
- Drain well and set aside, keeping warm.
- Meanwhile, gently warm the coconut cream in a small saucepan over low heat with the salt and onion, if using, for 5 minutes, without letting it boil hard.
- Serve the warm taro with the coconut sauce spooned over or on the side for dipping.
Introduction: Simply boiled taro, served with a warm coconut sauce for dipping or drizzling, is one of the most basic and
frequently eaten sides in Tokelauan homes, pairing naturally with almost any fish or meat main.
Cultural Background: Simply boiled taro, served with a warm coconut sauce for dipping or drizzling, is one of the most basic and
frequently eaten sides in Tokelauan homes, pairing naturally with almost any fish or meat main.
Tips: Check the taro for doneness with a knife — it should offer no resistance when fully cooked. Warm the coconut sauce gently, without boiling, to keep it smooth.
Variations: Mash the taro with a little of the coconut sauce for a smoother side. Add a squeeze of lime to the sauce for extra brightness. Naturally vegan and vegetarian.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat the taro by steaming or in a covered pot with a splash of water; warm the sauce gently separately.
FAQs:
Q: Can I use a different root vegetable?
A: Yam or sweet potato can be substituted, though taro is the most traditional choice.
Q: Is this dish usually served alone or with something else?
A: It's almost always served as a side alongside a fish, pork, or other main dish.
Q: How do I choose good taro?
A: Look for firm, unblemished tubers without soft spots.
- Taro, peeled and cut into large chunks — 800 g (1 3/4 lb)
- Salt, for the cooking water — 1/2 tsp
- Coconut cream — 250 ml (1 cup)
- Salt, for the sauce — 1/4 tsp
- Finely chopped onion (optional) — 1 tbsp
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