Aunu Senebre is a traditional Papuan (from Papua New Guinea) recipe for a dish of part-fried anchovy fry blended with boiled taro leaves and grated coconut that's steamed in taro or banana leaves to cook. The full recipe is presented here and I hope you enjoy this classic Papuan version of: Aunu Senebre.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a recipe that's made on both halves of Papua; West Papua and Papua New Guinea. The core of the recipe seems to be anchovies, coconut and taro leaves/stems. I've also seen recipes including sweet potato chunks and egg to bind. The anchovies are lightly fried and the mixture is finished by steaming in taro or banana leaves. The anchovies can be either fresh or partly dried (but they must still be moist).
Ingredients:
200g of anchovy fry (you must choose the anchovies that’s still wet)
3 taro leaves and stems
1½ coconuts, meat extracted and grated
1½ tsp of salt (or to taste)
taro or banana leaves, for wrapping
oil for frying
Method:
Finely shred the taro leaves. Take the stems, peel them then chop the inner stems finely.
Heat the oil in a pan, add the anchovies and fry briskly for 2 minutes only (you're not looking to cook the anchovies here). Remove the anchovies with a slotted spoon and drain on kitchen paper.
Bring a pan of lightly-salted water to a boil. Add the taro leaves and stems and cook for about 2 minutes, until wilted. Drain in a colander, allow to cool until it can be handled then squeeze out all the excess moisture. Chop the taro leaves very finely.
Mix together the anchovies, coconut and boiled taro leaf in a bowl. Stir to mix well then season with the salt.
Take two taro leaves or a banana leaf and place the aunu senebre mixture in the centre. Fold over the leaf to make a parcel then tie securely with string. Place in a steamer over boiling water and steam for 25 minutes, until cooked through.
Click on the image, above to submit to Pinterest.