Entree: French Polynesia – Northern Culinary Region – Fafa (Taro leaf stew cooked in coconut cream often prepared with pork or 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 15 min

Cook 40 min

Additional 3 min

Total 58 min

Ingredients

- 1 lb (450 g) taro leaves, rinsed thoroughly and chopped (wear gloves if sensitive)
- 8 oz (225 g) pork shoulder, cut into 1-inch pieces
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (optional, for finishing)
- Steamed white rice or boiled taro for serving

Instructions

1. If using fresh taro leaves, bring a large pot of water to a boil and blanch the chopped leaves 2–3 minutes, then drain and set aside; this reduces itchiness and tenderizes the leaves.
2. In a heavy skillet or medium pot, heat the coconut oil over medium heat and brown the pork pieces on all sides, about 5–7 minutes.
3. Add the sliced onion and minced garlic to the pork and sauté until the onion is soft and fragrant, about 3–4 minutes.
4. Add the blanched taro leaves to the pot, pour in the coconut milk and water or stock, and stir to combine. Bring to a gentle simmer.
5. Reduce heat to low, cover, and simmer gently for 25–35 minutes, stirring occasionally, until the pork is tender and the taro leaves are fully cooked and soft.
6. Season with salt and pepper to taste and finish with lime juice if using. Serve hot over steamed rice or alongside boiled taro.