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Loading...A beloved Samoan comfort dish that pairs canned corned beef with tender taro leaves simmered in rich coconut cream. Served across Samoa in homes and at fa'alavelave (ceremonial gatherings), it's hearty, salty-savory, and deeply satisfying over steamed rice or boiled taro.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 38 gFat
- 24 gSaturated Fat
- 12 gCarbs
- 3 gFiber
- 4 gSugar
- 28 gProtein
- 980 mgSodium
- 720 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 14 mgVitamin C
- 280 mcgVitamin A
Ingredients
Main
- 1 can (340 g) corned beef
- 8-10 large young taro leaves, central veins removed
- 1.5 cups coconut cream
- 1/2 cup water
- Freshly ground black pepper, to taste
Aromatics
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
Directions
- Prepare the taro leaves: rinse thoroughly under cold water, then stack, roll tightly, and slice into thin 1/4-inch ribbons. Pat dry with a clean towel.
- Brown the corned beef in a heavy pot over medium heat for 4-5 minutes, breaking it up with a wooden spoon until lightly caramelized on the edges.
- Add the chopped onion and cook 2-3 minutes until softened, then stir in the garlic and ginger and cook 30 seconds until fragrant.
- Add the sliced taro leaves and 1/2 cup water, stir to coat, cover, and reduce heat to medium-low. Cook 10-12 minutes, stirring once or twice, until the leaves are wilted and tender.
- Pour in the coconut cream and stir well. Simmer uncovered for 8-10 minutes, allowing the sauce to thicken and the leaves to turn silky and dark green.
- Season with freshly ground black pepper. Taste before adding salt since corned beef is already quite salty; adjust only if needed.
- Remove from heat and let the stew rest for 2-3 minutes so the creamy sauce clings to the leaves.
- Spoon into bowls and serve hot with steamed jasmine rice, boiled taro, or roasted breadfruit.
Cook’s Notes
- Always choose young, tender taro leaves and cook them thoroughly to neutralize the calcium oxalate that can irritate the mouth in raw or undercooked leaves.
- Canned corned beef varies in saltiness between brands; taste the finished stew before salting, especially if your brand runs salty.
- If taro leaves are unavailable, substitute with collard greens or spinach, though the flavor and silky texture will differ noticeably.
- A small splash of soy sauce or a tablespoon of tomato paste stirred in with the coconut cream adds a nice umami depth without overpowering the dish.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop with a splash of water to loosen the sauce.
