Niue's national dish — layers of taro and ripe banana baked in coconut cream until silky and caramelised.
Takihi is the dish that defines Niuean cuisine. Alternating layers of sliced taro and ripe banana are packed into a baking dish, covered with rich coconut cream, and baked low and slow until the starches absorb the cream and the top caramelises to a golden crust. It is served at every feast, family gathering, and ceremonial occasion on the island of Niue.
Serves 6
Preheat oven to 175 °C (350 °F). Grease a deep baking dish. Layer taro slices across the bottom, season lightly with salt. Cover with a layer of banana slices. Repeat layers until ingredients are used.
Mix coconut cream with sugar and pour evenly over the layers. Press down gently.
Cover with foil and bake for 45 minutes. Remove foil and bake for a further 15 minutes until the top is golden and most of the cream has been absorbed.
Allow to stand for 10 minutes. Serve in generous portions directly from the dish.
Use very ripe bananas for sweetness — they should have plenty of black spots.
Pre-boiling the taro for 10 minutes ensures it becomes fully tender in the oven.
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.
Add a layer of thinly sliced sweet potato in the middle.
Stir a teaspoon of vanilla into the coconut cream.
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 3 days. Reheat covered in a 160 °C oven for 15 minutes.
Takihi has been prepared on Niue for generations. The island's relative isolation means the dish has remained largely unchanged — a pure expression of Niuean ingredients and traditions.
Yes — cassava works well and has a similar starch content. Slice it slightly thinner as it can be harder.
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 (280g / 9.9 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.