Rukau

About This Recipe

Rukau is made by simmering young taro leaves in rich coconut cream until meltingly tender. It is the Cook Islands' answer to creamed spinach — deeply comforting, naturally vegan, and endlessly versatile. It appears at every umu alongside fish, pork, and starchy root vegetables.

Ingredients

Serves 4

• 400 gyoung taro leaves (or spinach as substitute), roughly chopped
• 400 mlcoconut cream
• 1 mediumonion, finely chopped
• 2 clovesgarlic, minced
• 1 tspsalt

Instructions

1. 1

   Prepare leaves

   Wash taro leaves thoroughly. Remove thick stems. Roughly chop or tear into large pieces.

2. 2

   Sweat aromatics

   In a heavy pot over medium heat, cook onion in 1 tbsp coconut cream for 5 minutes until soft. Add garlic and cook 1 minute more.

3. 3

   Add leaves and cream

   Add taro leaves and remaining coconut cream. Stir well, then cover and simmer on low heat for 35 minutes, stirring occasionally, until leaves are completely tender.

4. 4

   Season and serve

   Season with salt. Serve hot as a side dish with fish or pork.

Variations

• •

  Add sliced corned beef for a heartier version.

• •

  Stir through a squeeze of lime before serving.

Storage

Refrigerate for up to 3 days. Reheat gently on the stove.

Frequently Asked Questions