Silky, creamy stew of young taro leaves in coconut milk with smoked fish — nourishing and aromatic.
Young taro leaves cooked in coconut milk become tender and silky, their earthy flavor balanced by coconut richness and the subtle smokiness of dried fish. This is Papuan kitchen magic: taking humble leaves and transforming them into a sophisticated, comforting stew that sustains through humid tropical days.
Serves 4
Heat oil and fry onion and garlic until soft, about 4 minutes.
Add taro leaves and stir until they wilt, about 5 minutes.
Stir in smoked fish and coconut milk. Simmer 15 minutes until leaves are very tender.
Taste and adjust salt. Serve over rice or with taro root.
Young taro leaves are essential — older leaves can be bitter.
Don't overcook the leaves — they should stay relatively green.
This is best paired with starchy sides.
Add coconut cream for extra richness
Include fresh fish instead of smoked
Add diced tomato for tanginess
Refrigerate for 2 days. Best served fresh.
Taro leaves are a nutritional staple across Papua, used in countless traditional preparations.
Raw taro leaves contain oxalates, but cooking renders them safe and delicious.
Asian markets or specialty grocers. Spinach can substitute, though the flavor differs.
Per serving · 4 servings total
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