Rukau

Taro leaves cooked slowly in coconut cream and onion.

Ingredients

• 700 g Taro leaves
• 2 cups Coconut cream
• 2 Onions
• 2 tsp Salt
• 2 cups Water

Method

1. Prepare the leaves — Strip the stems and wash the taro leaves well.
2. Boil — Cook in water for 30 minutes — taro leaves must be fully cooked or they irritate the throat.
3. Drain — Pour off the water.
4. Add coconut — Add the coconut cream and onion and simmer gently 20 minutes.
5. Rukau is ready — Season and serve with fish or pork.

More Cook Islands recipes

• Ika Mata
• Poke Cook Islands