Entree: Cook Islands – Rukau (Stewed taro leaves cooked down with coconut cream and aromatics, often paired with smoked fish)

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 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 lb (450 g) taro leaves (rukau), packed, stems removed, rinsed and trimmed
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 8 oz (225 g) smoked fish (such as smoked mackerel), flaked and bones removed
- 13.5 oz (400 ml) thick coconut cream or full-fat canned coconut milk
- 1/2 tsp (2.5 ml) salt, plus more to taste
- 1/4 tsp (1.25 ml) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 1–2 tbsp (15–30 ml) water if needed for consistency

Instructions

1. Prepare the taro leaves by bringing a large pot of water to a boil. Submerge leaves and blanch 2–3 minutes until wilted. Drain, refresh in cold water, then squeeze out excess liquid and finely chop the leaves. (Repeat blanching and rinsing if leaves are very coarse to reduce bitterness and oxalates.)
2. Heat the oil in a large saucepan over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and ginger and cook 1–2 minutes until fragrant.
3. Add the chopped taro leaves and flaked smoked fish to the pan. Stir to combine and cook 2–3 minutes to warm the fish through.
4. Pour in the coconut cream and bring to a gentle simmer. Reduce heat to low, cover, and simmer 10–15 minutes, stirring occasionally, until the leaves are very tender and the flavors meld. Add 1–2 tbsp (15–30 ml) water if the mixture is too thick.
5. Season with salt, pepper and lime juice to taste. Serve hot as a main with boiled taro, breadfruit, or rice.