Stewed Taro Leaves is a traditional Palauan recipe for a classic stew of taro leaves in coconut milk flavoured with ginger, garlic and onion. The full recipe is presented here and I hope you enjoy this classic Palauan version of: Stewed Taro Leaves.
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Taro leaves are simmered in coconut milk with onions, garlic, and spices to create a hearty and flavourful stew. This is prepared thicker than demok and is served either with rice or as an accompaniment.
Ingredients:
150g taro leaves, washed and chopped
200ml (1/2 tin) coconut milk
1 small onion, chopped
2 garlic cloves garlic, minced
3cm piece of ginger, sliced
oil for frying
Salt and freshly-ground black pepper, to taste
Method:
Place a saucepan over medium heat. Once hot, add the oil and use to fry the onion, ginger and garlic for about 4 minutes, or until the onion is soft and translucent.
Add the taro leaves and coconut milk, bring to a simmer and cook gently for about 15 minutes, or until the taro leaves are tender.
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