Rukau is a traditional Tokelauan recipe for a dish of taro leaves in coconut cream, in this case prepared with lamb. The full recipe is presented here and I hope you enjoy this classic Tokelauan version of: Rukau.
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Rukau is a traditional dish that pays homage to the versatile taro plant, which holds a special place in Cook Islands cuisine. Taro, a starchy root vegetable, is a staple crop in the region and is used in various dishes. Rukau, made with taro leaves, is a beloved delicacy that showcases the unique flavours and textures of this versatile plant.
You can use just about any meat or fish to make this dish (that includes corned beef) or you can prepare it as a vegetarian accompaniment, but I've used lamb in this example.
Ingredients:
20 young taro leaves
1 medium size onion, chopped
6 medium-sized lamb chops chopped up in pieces.
120ml coconut cream
Method:
Remove the midribs then cut the rukau (taro) leaves into small pieces.
Transfer to a large pan and add in the lamb and onion. Cook gently over low heat, covered, so the greens and lamb cook in their own juices. Check the liquid levels as the ingredients cook and top up with a little water or stock as needed.
Continue cooking for about 40 minutes until everything is tender.
Season to taste with salt and black pepper then stir in the coconut cream. Bring to a simmer, turn into a warmed serving dish and bring to the table.
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