Takihi with Coconut Cream (Takihi)
The Quirky Foodster Team
Ingredients
- Young taro leaves, washed and chopped — 400 g (14 oz)
- Coconut cream — 360 ml (12 fl oz)
- Onion, chopped — 1
- Salt — to taste
Method
- Combine the chopped taro leaves and onion in a pot.
- Add the coconut cream and a pinch of salt.
- Cover and simmer gently over low heat for 35–40 minutes, stirring occasionally, until the leaves are very tender and the cream has thickened slightly.
- Serve warm.
Introduction: Steamed taro leaves cooked in coconut cream, a nourishing breakfast dish drawing on Niue's staple root crop and its leafy greens.
Cultural Background: Taro is central to Niuean food culture, both the root and its leaves put to good use, and this simple coconut-based preparation of the leaves is a common, comforting way to start the day.
Tips: Cook the taro leaves thoroughly, as undercooked taro leaves can cause throat irritation for some people. Stir occasionally to prevent the coconut cream from catching on the bottom of the pot.
Variations: Add a little cooked, flaked fish for a heartier breakfast. 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 frozen taro leaves?
A: Yes, thaw fully before cooking.
Q: Why does taro need long cooking?
A: Taro leaves contain compounds that need thorough cooking to break down fully for comfortable eating.
- Young taro leaves, washed and chopped — 400 g (14 oz)
- Coconut cream — 360 ml (12 fl oz)
- Onion, chopped — 1
- Salt — to taste
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