Umu Taro is prepared in the traditional underground oven called umu, where taro corms are wrapped in leaves and slow-cooked over hot stones. Coconut cream is poured over the cooked taro for richness. This umu taro is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.
Serves 4
Peel and quarter taro corms, then soak in salted water for 10 minutes to remove bitterness.
Wear gloves as raw taro can irritate skin.
Place taro pieces on banana leaves, drizzle with coconut oil, fold into parcels and tie with strips of leaf.
Place parcels in a preheated oven at 180°C (or in umu over hot stones) and bake for 80–90 minutes until tender.
Open parcels, pour coconut cream over taro and return to oven uncovered for 5 minutes to warm through.
Season with salt and serve hot alongside grilled fish or pork.
Don't skip soaking the taro — it removes oxalic acid.
Banana leaves add subtle flavour; foil works as a substitute.
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 sliced onion inside the parcel.
Stir in a pinch of turmeric for colour.
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.
Store leftovers refrigerated for up to 2 days. Reheat in oven at 160°C.
Umu cooking is central to Pacific island culture, used for ceremonies and communal gatherings across Wallis and Futuna.
Yes, sweet potato works well and has a slightly sweeter flavour.
Yes, taro is naturally gluten-free.
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.
Per serving · 4 servings total
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