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Loading...A beloved Fijian comfort dish where tender taro leaves are slowly simmered in velvety coconut cream with onion, garlic, ginger, and ripe tomato. Simple, nourishing, and deeply satisfying, this stew captures the tropical heart of Pacific Island home cooking in a single pot.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 28 gFat
- 22 gSaturated Fat
- 18 gCarbs
- 5 gFiber
- 6 gSugar
- 14 gProtein
- 580 mgSodium
- 720 mgPotassium
- 95 mgCalcium
- 3 mgIron
- 28 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the stew
- 500 g fresh taro leaves, washed and thinly shredded
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 medium ripe tomatoes, diced
- 1.5 cups thick coconut cream
- 1 cup water
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
Optional protein
- 300 g boneless firm white fish fillets or skinless chicken thigh pieces, cut into 2 cm chunks
Directions
- Wear kitchen gloves and wash the taro leaves thoroughly under cold running water to remove grit and surface residue; stack a few leaves, roll them tightly, and slice across into thin 5 mm ribbons.
- Heat a heavy pot over medium heat and add the chopped onion, garlic, and ginger. Cook for 3 to 4 minutes, stirring often, until softened and fragrant but not browned.
- Stir in the diced tomatoes and cook for another 3 to 4 minutes, pressing them down until they break down into a thick, juicy sauce.
- If using fish or chicken, add it now and cook for 4 to 5 minutes, turning gently so each piece is coated and lightly opaque on the edges.
- Pour in the coconut cream and water, season with salt and pepper, and bring the mixture to a gentle simmer, stirring to combine.
- Add the shredded taro leaves a handful at a time, stirring each batch until wilted before adding more, until all the leaves are incorporated.
- Cover the pot, reduce the heat to low, and simmer gently for 15 to 18 minutes, until the taro leaves are silky tender and the stew has thickened to a creamy, spoon-coating consistency.
- Taste and adjust seasoning with more salt if needed, then remove from the heat and let the stew rest, covered, for 5 minutes before ladling into bowls.
- Serve hot on its own or alongside boiled taro, cassava, or steamed white rice for a traditional Fijian meal.
Cook’s Notes
- Always wear gloves when handling raw taro leaves, as they contain calcium oxalate crystals that can irritate skin and cause itching.
- Choose young, tender taro leaves for the best silky texture; older or tougher leaves will need 10 to 15 extra minutes of simmering.
- The calcium oxalate in taro leaves is neutralized by thorough cooking, so make sure the leaves are simmered until completely tender before serving.
- For a richer stew, swap half the water for fish or chicken stock, and finish with a squeeze of fresh lime juice to brighten the coconut.
- Leftovers thicken considerably once chilled; loosen with a splash of warm water when reheating on the stovetop over low heat.
