Sides
Dalo ni Lolo (Boiled Taro in Coconut Cream)
The Quirky Foodster Team
Ingredients
- 600 g (1 1/3 lb) Taro (dalo), peeled and cut into chunks
- 200 ml (3/4 cup plus 2 tbsp) Coconut cream
- 1 tsp Salt
Method
- Boil taro chunks in salted water for 20–25 minutes until fork-tender.
- Drain well and arrange on a serving plate.
- Warm coconut cream gently in a small saucepan with a pinch of salt, without boiling.
- Pour warm coconut cream over the taro just before serving.
Introduction: Taro (dalo) is a cornerstone starch of the Fijian diet, and this simple preparation — boiled taro finished in warm coconut cream — accompanies almost every traditional meal as the standard root vegetable side.
Cultural Background: Taro (dalo) is a cornerstone starch of the Fijian diet, and this simple preparation — boiled taro finished in warm coconut cream — accompanies almost every traditional meal as the standard root vegetable side.
Tips: Taro should be tender all the way through but not falling apart — check with a skewer. Warming (not boiling) the coconut cream keeps it silky rather than oily.
Variations: Sprinkle with finely chopped spring onion for freshness. Serve mashed instead of in chunks for a smoother side. Already vegan and vegetarian as written.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat taro in a steamer; warm coconut cream separately and pour over fresh.
FAQs:
Q: Is taro the same as cassava?
A: No — taro and cassava are different root vegetables with distinct textures and flavours, though both are Fijian staples.
Q: Can I use taro that’s slightly purple inside?
A: Yes, purple-fleshed taro varieties are common in Fiji and work identically in this recipe.
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