Palauan Fruit Bat Soup Style Vegetable Stew (Kimel el Delal a Rrom)

Name: Palauan Fruit Bat Soup Style Vegetable Stew (Kimel el Delal a Rrom)
Yield: 5
Cuisine: Palau
Ingredients: Taro, peeled and cubed — 500 g (1 lb 2 oz); Chopped taro leaves or spinach — 140 g (5 oz); Onion, chopped — 1; Coconut milk — 480 ml (16 fl oz); Water — 480 ml (16 fl oz); Oil — 2 tbsp; Salt — to taste

The Quirky Foodster Team

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Servings

Ingredients

Taro, peeled and cubed — 500 g (1 lb 2 oz)
Chopped taro leaves or spinach — 140 g (5 oz)
Onion, chopped — 1
Coconut milk — 480 ml (16 fl oz)
Water — 480 ml (16 fl oz)
Oil — 2 tbsp
Salt — to taste

Method

Heat the oil in a large pot and sauté the onion until softened.
Add the taro cubes and water, and bring to a boil.
Simmer for 20 minutes until the taro is nearly tender.
Add the coconut milk and chopped taro leaves, and simmer gently for a further 15–20 minutes until everything is tender and the stew has thickened slightly.
Season with salt and serve hot.

Introduction: A rich, coconut-based taro and vegetable stew, seasoned simply, a hearty vegetarian-friendly lunch reflecting Palau's root-crop-centred cooking.

Cultural Background: While fruit bat soup (kimel) is a historically significant Palauan dish, this vegetable-and-coconut version uses the same rich, slow-simmered stew technique to make the most of taro and local greens for an everyday family lunch.

Tips: Cook the taro leaves thoroughly, as undercooked taro leaves can cause throat irritation for some people. Simmer gently once the coconut milk is added, to avoid it splitting.

Variations: Add a little cooked, flaked fish for a heartier version. Stir in a chopped chilli for extra warmth.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through.

FAQs:

Q: Can I use spinach instead of taro leaves?

A: Yes, though the flavour and texture will differ somewhat; spinach cooks much faster.

Q: Why does taro need long cooking?

A: Taro leaves and root contain compounds that need thorough cooking to break down fully for comfortable eating.