Takihi

About This Recipe

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.

Ingredients

Serves 6

• 600 gtaro, peeled and sliced 1 cm thick
• 4 largeripe bananas, sliced 1 cm thick
• 400 mlcoconut cream
• 1 tspsalt
• 2 tbspsugar

Instructions

1. 1

   Preheat and layer

   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.

2. 2

   Add coconut cream

   Mix coconut cream with sugar and pour evenly over the layers. Press down gently.

3. 3

   Bake

   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.

4. 4

   Rest and serve

   Allow to stand for 10 minutes. Serve in generous portions directly from the dish.

Variations

• •

  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.

Storage

Refrigerate for up to 3 days. Reheat covered in a 160 °C oven for 15 minutes.

Frequently Asked Questions