WS
Samoa
Featured recipe
Oceania
WS
Tender taro leaves baked with rich coconut cream and onion, a simple Samoan dish with a soft savory center.
25 min
1 hr
6 servings
Medium
1 hr 25 min
18 young taro leaves 1 medium yellow onion, finely diced 2 cups (480 ml) thick coconut cream 1 tsp salt 1/4 tsp black pepper 6 large pieces aluminum foil
1. Heat oven to 375°F (190°C). 2. Wash taro leaves and remove the thickest stem sections without tearing them. 3. Mix onion, coconut cream, salt, and pepper. 4. Layer three taro leaves to form a cup. 5. Spoon about 1/3 cup coconut mixture into the center. 6. Fold leaves inward to enclose the filling. 7. Wrap tightly in foil and repeat to make six parcels. 8. Bake for 55 to 60 minutes. 9. Rest for 5 minutes before opening and serving.
SCHNAX TIP
Taro leaves must be cooked thoroughly. Do not taste them raw or serve them undercooked.