Entree: Papua New Guinea – National Cuisine – kaukau (sweet potato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) kaukau (sweet potatoes), scrubbed
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 cup (240 ml) coconut cream
- 1 small red onion, thinly sliced (about 4 oz (115 g))
- 2 cloves garlic, minced (about 6 g)
- 8 oz (225 g) water spinach (kangkong) or other leafy greens, washed and coarsely chopped
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small fresh chili, sliced (optional, about 5 g)
- 1 tbsp (15 ml) lime juice (optional)
- Fresh coriander or spring onions for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Prick the kaukau several times with a fork and place them on a baking sheet. Roast until very tender when pierced, about 45–60 minutes depending on size.
2. While kaukau roast, heat 2 tbsp (30 ml) coconut oil in a skillet over medium heat. Add the sliced onion and sauté until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute more until fragrant.
3. Add the chopped water spinach (or chosen greens) to the skillet and cook until wilted and tender, about 3–4 minutes. Season the mixture with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. If using chili, stir it in now.
4. When kaukau are cool enough to handle, peel and roughly mash them in a large bowl. Stir in 1 cup (240 ml) coconut cream and the sautéed onion-greens mixture until combined; adjust salt and pepper to taste.
5. Transfer the kaukau mixture to a warmed serving dish. Drizzle with 1 tbsp (15 ml) lime juice if using and garnish with fresh coriander or sliced spring onions.
6. Serve hot as a filling main course accompanied by grilled fish or boiled greens if desired; leftovers keep well and may be gently pan-fried for a crisp exterior before serving.