Taro Leaf au Gratin (Lau ika mo hisi)
The Quirky Foodster Team
Ingredients
- Fresh taro leaves, tough stems removed and chopped — 500 g (1 lb 2 oz)
- Onion, finely chopped — 1
- Coconut cream — 300 ml (1 1/4 cups)
- Grated hard cheese (such as cheddar) — 150 g (1 1/2 cups)
- Vegetable oil — 1 tbsp
- Fine salt and black pepper — to taste
Method
- Preheat the oven to 180°C (350°F).
- Simmer the chopped taro leaves in lightly salted water for 20-25 minutes, until fully tender, then drain well.
- Heat the oil in a pan and sauté the onion for 5 minutes until soft.
- Combine the cooked taro leaves, sautéed onion and coconut cream in a baking dish, and season with salt and pepper.
- Scatter the grated cheese evenly over the top.
- Bake for 15-20 minutes, until bubbling and golden on top.
- Serve hot as a rich, comforting side dish.
Introduction: Taro leaf au gratin is a distinctly Tuvaluan twist on a French-style baked dish, combining tender cooked
taro leaves and coconut cream with a layer of melted cheese, a good example of how imported
ingredients have been folded into island cooking over the years while keeping the coconut and taro leaf
base firmly local.
Cultural Background: Taro leaf au gratin is a distinctly Tuvaluan twist on a French-style baked dish, combining tender cooked
taro leaves and coconut cream with a layer of melted cheese, a good example of how imported
ingredients have been folded into island cooking over the years while keeping the coconut and taro leaf
base firmly local.
Tips: Cook the taro leaves thoroughly before baking, since undercooked leaves can cause an itchy sensation in the throat. Squeeze out any excess water from the cooked taro leaves before combining with the cream, or the dish can turn watery.
Variations: Add flaked cooked fish or a little corned beef for a heartier main-course version. Use a mix of cheeses for a more complex flavour. Vegetarian as written. Can be made vegan using a plant-based cheese alternative in place of dairy cheese.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a 160°C (320°F) oven for 15-20 minutes, covered loosely with foil, until warmed through.
FAQs:
Q: Is taro leaf au gratin a traditional or modern dish?
A: It is a more recently developed Tuvaluan dish, blending imported baking and cheese traditions with the country's staple taro leaf and coconut cream.
Q: Why must the taro leaves be well drained before baking?
A: Excess water left in the cooked leaves can make the finished gratin watery instead of rich and creamy.
- Fresh taro leaves, tough stems removed and chopped — 500 g (1 lb 2 oz)
- Onion, finely chopped — 1
- Coconut cream — 300 ml (1 1/4 cups)
- Grated hard cheese (such as cheddar) — 150 g (1 1/2 cups)
- Vegetable oil — 1 tbsp
- Fine salt and black pepper — to taste
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