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.

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.

Storage

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

Frequently Asked Questions