This is a special South Pacific dish, however you can use any leafy vegetables available in your country, such as spinach or English cabbage. It is a unique and beautiful dish.
1 package of taro leaves (spinach, cabbage)
2 coconuts scraped and squeezed
2 finely chopped onions
3 garlic cloves finely chopped
3 tomatoes, sliced
1 can of tuna
Salt to taste
Wash and separate the taro leaves. Boil in water until smooth and cool.
Combine the onions, garlic, tomatoes, salt, and tuna flakes.
In a cake pan / pan, place the combined vegetables on the bottom of the plate / pan.
Spread the cooked taro leaves over the mixture.
Pour the coconut cream on top making sure it covers the entire tray
Baked for 20 minutes until a thick layer of cream is on top
Served with sweet potatoes
The coconut cream will add a unique flavor to this dish. The thicker the cream, the better the taste. Make sure to add a little water when squeezing the pulp out of the coconut. If you are from a country where fresh coconut is not available. Most supermarkets sell canned coconut cream.
As mentioned above, you can use other vegetable leaves available in your country to substitute for taro leaves. You can also use shredded cooked meat such as chicken, beef, and lamb in place of canned tuna. This is a perfect way to take advantage of the leftover roast beef from the night before. You can also add some other veggies to your mix like carrots, bell pepper, or celery depending on your taste.
You can add this dish to your dinner menu just to bring a tropical flavor to your menu.
The best part of this recipe is that you can use whatever veggie you have in your fridge. This is also very cheap, nutritious, and delicious.