About the dish
In Palau taro is more than food: grown by women in flooded patches, it has been the basis of meals for centuries and an important item of exchange at family ceremonies. The corms are boiled or baked, and one of the simplest and best-loved ways of serving them is to simmer them in thick coconut milk with a little salt until the sauce thickens and coats the pieces. Taro prepared this way is eaten with grilled or fried lagoon fish, mangrove crab and other seafood. The leaves are used too, cooked in coconut milk much as on other Pacific islands.
Main ingredients
- taro
- coconut milk
- salt