Umu Taro

About This Recipe

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.

Ingredients

Serves 4

• 1 kgtaro corms(peeled and quartered)
• 400 mlcoconut cream
• 1 tspsalt
• 4 largebanana leaves(for wrapping)
• 2 tbspcoconut oil

Instructions

1. 1

   Prepare taro

   Peel and quarter taro corms, then soak in salted water for 10 minutes to remove bitterness.

   Wear gloves as raw taro can irritate skin.

2. 2

   Wrap in leaves

   Place taro pieces on banana leaves, drizzle with coconut oil, fold into parcels and tie with strips of leaf.

3. 3

   Bake

   Place parcels in a preheated oven at 180°C (or in umu over hot stones) and bake for 80–90 minutes until tender.

4. 4

   Finish with coconut cream

   Open parcels, pour coconut cream over taro and return to oven uncovered for 5 minutes to warm through.

5. 5

   Serve

   Season with salt and serve hot alongside grilled fish or pork.

Variations

• •

  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.

Storage

Store leftovers refrigerated for up to 2 days. Reheat in oven at 160°C.

Frequently Asked Questions