(Photo by Victor Consaga)
Taro leaves with coconut milk
Ingredients
20-30 taro leaves
1 cup coconut milk
1 tsp salt
½ onion, chopped
½ tsp black pepper
2 pieces (yellow) ginger (mango’)
Boil 4 cups of water in a 4 quart pan. Chop taro leaves and add to boiling water.
Add seasoning, salt, black pepper, onions and ginger. Continue cooking for about 5 minutes.
Add coconut milk and reduce heat. Let simmer for about 3 to 5 minutes.
Add CHamoru hot pepper, if desired.
Editor’s note:This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).
* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.
