Giant swamp taro (babai) steamed until tender and served with sweet coconut cream — a ceremonial Kiribatian dish.
Babai (Cyrtosperma merkusii) is the giant swamp taro cultivated in flooded pits on Kiribati's atolls. Growing a single babai corm can take up to fifteen years. It is served at ceremonies, weddings, and important community events as a mark of prestige and hospitality. The flavour is starchier and earthier than regular taro, and coconut cream softens its intensity beautifully.
Serves 6
Place taro slices in a steamer basket over boiling water. Steam for 35–40 minutes until completely tender when pierced with a skewer.
While taro steams, combine coconut cream, salt, sugar, and pandan leaf in a small saucepan. Heat gently for 5 minutes until sugar dissolves. Remove pandan.
Arrange taro slices on a serving platter. Pour warm coconut cream over the top.
Serve immediately as a side dish or light main.
If babai is unavailable, standard taro or even potato gives a reasonable result.
The pandan leaf adds a vanilla-like floral note — do not skip it if you can find it.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Top with toasted desiccated coconut for texture.
Drizzle with a little honey in place of sugar.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for up to 2 days. Reheat gently and add fresh coconut cream.
Babai cultivation has sustained I-Kiribati communities for centuries on atolls where the soil is thin and fresh water scarce. Gifting a large babai corm is one of the highest honours a host can bestow on a guest.
Babai is starchier and drier, with a slightly more bitter, earthy flavour. It requires longer cooking and benefits more from rich sauces like coconut cream.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (260g / 9.2 oz) · 6 servings total
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