Sela and Taufa's Stuffed Taro with Coconut Sauce
Team Tonga
INGREDIENTS
Ingredients for the Stuffed Taro:
2 taro (peeled, halved and scraped out the inside, keep this)
1 green banana grated
1 cup mixed curry leaf, bele leaf, Chinese cabbage (finely chopped)
1 cup coconut cream
Seasoning to taste
Paprika to taste
Ingredients for the Coconut sauce:
1 cup coconut cream
1 uto (breadfruit)
2 garlic, sliced
30ml coconut oil
1 onion, sliced
1 chilli, whole
2 tbsp green banana, grated
METHOD
- Mix grated taro, banana and chopped leaves in a bowl with coconut cream
- Add paprika and seasoning
- Stuff mixed filling back into taro halves
- Wrap taro in tin foil
- Boil taro for 20 minutes
- Remove from pot and slice thinly
- For the coconut sauce, blend coconut cream with uto
- Then boil cream with onion
- Season
- Fry garlic for 2 minutes
- Add to the coconut sauce
- Boil sauce for five minutes, constantly stirring
- To assemble, lie slices on plate and pour over the coconut sauce
- Top with fresh greens
Tried this recipe at home? Let us know what you think!