Cooked Taro Leaves
Instructions:
Cooked taro leaves were one of the major traditional sources of greens in the
Cook Islands, now supplemented by many imported tastes and foodstuffs.
2 pounds taro leaves, central rib
cut out (substitute cabbage,
Chinese cabbage, or other
greens), shredded
1 cup coconut milk
1 large onion, minced fine
salt to taste
4 sheets of aluminum foil, 12 x 12 inches
- Divide taro leaves into four portions. Place portions in the middle of the foil sheet.
- Mix coconut milk with salt and onion.
- Pour one-fourth of the coconut mixture over the taro, ensuring it does not drip off.
- Fold the foil to wrap the taro and coconut mixture. Ensure that the ends are sealed well. Place the wrapped packets in a baking dish.
- Bake in an earth (underground) oven (or a preheated 350 F oven for 45 minutes or more).
- Test for doneness by removing a bundle to check if leaves are tender.
- Serve hot with extra coconut milk and cooked root vegetables of your choice.