taro stems and bulb...
ginger, onion & garlic
prepare ginger, garlic, onions and the dried fish
freshly squeezed coconut milk
sauté garlic, onion, ginger and brown the meat...
add coco milk and taro bulb
add the taro stalks
cover and let it simmer... avoid mixing until the stalks are wilted
add the pure coconut creme and dried fish without mixing
add chilis and let it simmer until the sauce is reduced or until its just moist...
serve it with hot rice, fried or grilled fish on the side... **its best eaten a day after! 😀
- 3/4 k of taro stems and leaves
- 1/4 k taro root
- 2 cups of coconut milk
- 1/2 cup pure coco cream
- 11/2 cups of water
- dried fish
- meat (optional)
- salt & pepper