Taro: Family Recipes from Micronesia | EAT WITH YOUR ANCESTORS | Nihi! Guam

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories and is dairy-free.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based and economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and often cheaper.

Pick taro leaves from the field and clean them.

Stack the leaves together, roll them, and cut them into strips.

Boil the taro leaves in water until they start to get soft.

Add onions, garlic, and ginger to the boiling leaves.

Season with salt and pepper while cooking.

Once cooked, add coconut milk to the mixture.

Boil the taro root in coconut milk.

Peel the boiled taro root and smash it.

Add a little bit of water to the smashed taro.

Some people add coconut oil to the smashed taro, but this recipe uses just water.

Roll the smashed taro into a tube, optionally wrapping it in banana or pandanus leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens