Rourou

Ingredients6

• young taro leaves500 g
• coconut cream400 ml
• onion1
• garlic2 cloves
• salt1 tsp
• water100 ml

Method

1. Wash the taro leaves well, strip out any thick central ribs, and chop the leaves roughly.
2. Peel and finely chop the onion and garlic.
3. Put the onion and garlic in a pot with the water and cook over medium heat until the onion softens.
4. Add the taro leaves and stir until they wilt and reduce in volume.
5. Pour in the coconut cream and salt, then stir to combine.
6. Cover and simmer gently for about 25 minutes, stirring now and then, until the leaves are completely tender and the sauce has thickened.
7. Taste and add a little more salt if needed, then serve hot with boiled root vegetables or rice.