The Food of Vanuatu with Sasha Martin

Prepare the taro leaves by washing them thoroughly and removing the stems.

In a bowl, combine the minced pork, chopped onion, minced garlic, grated ginger, and season with salt and pepper.

Add coconut milk, lime juice, and a splash of soy sauce to the pork mixture, and mix well.

Take a taro leaf and place a spoonful of the pork mixture in the center.

Fold the taro leaf over the filling to create a parcel, ensuring it is sealed tightly.

Repeat the process with the remaining taro leaves and pork mixture.

Wrap each parcel in banana leaves to secure them.

Place the wrapped parcels in a steamer or a pot with a steaming rack.

Add water to the pot, ensuring it does not touch the parcels, and cover with a lid.

Steam the parcels for about 45 minutes until the taro leaves are tender.

Remove the parcels from the steamer and let them cool slightly before unwrapping.

Serve the simboro warm, drizzled with additional coconut milk and garnished with chili.

Equipment Needed

Dietary

Allergens