Samoan Delight with Taro and Corned Beef
Experience the essence of Polynesian cuisine with our special Samoan Delight, a dish that combines the lush, earthy flavor of taro leaves with the richness of coconut cream and the savory notes of corned beef. This dish is a perfect blend of authentic Polynesian flavors and textures, promising a satisfying and aromatic experience. Delight in the harmonious play of coconut and corned beef, perfected with a gentle blend of spices that will transport you to the luminous islands of Samoa. Serve this humble yet delightful dish to impress and express the warmth of Polynesian hospitality at your table.
Serves: 2, Difficulty: Easy
Preparation Time: 15 minutes, Cooking Time: 45 minutes
Ingredients
- 300 grams taro leaves
- 250 ml coconut cream
- 150 grams corned beef
- 1 onion, finely chopped
- 2 grams salt
- 1 gram black pepper
- 1 gram garlic powder
- 1 gram ginger (ground)
- 500 ml water
Method
- Prepare the taro leaves by washing them thoroughly and cutting them into medium-sized pieces.
- In a medium-sized pot, heat water and bring it to a gentle boil. Add the taro leaves and allow them to cook for about 15 minutes.
- While the taro leaves cook, heat a separate pan over medium heat, and sauté the onion in a little of the coconut cream until the onion is soft and translucent.
- Add the corned beef to the onion and sauté until the corned beef is lightly browned.
- Incorporate the garlic powder and ginger, and cook for another 2 minutes, allowing the spices to release their flavors.
- Drain the taro leaves and add them to the pan with the corned beef mixture.
- Pour in the remaining coconut cream, and season with salt and pepper. Mix well to ensure the taro leaves are well-coated.
- Simmer the mixture for about 20 minutes, stirring occasionally, until the taro leaves are tender and the flavors are well integrated.
- Taste and adjust the seasoning, if necessary, before serving the dish hot, with a sprinkle of black pepper to enhance the flavors.
Tips
- For a creamier dish, use a little extra coconut cream, and cook the taro leaves until they are ultra-soft. This brings out their unique earthy flavor.
- Serve with a side of steamed rice to fully complement the richness of the dish.
- Garnish with a sprinkle of chopped parsley for added freshness and color.
Nutritional Information
| Nutritional Element (per 100g) | Amount (per 100g) | Amount (per serving) |
|---|---|---|
| Energy (Calories) | 150 kcal | 375 kcal |
| Energy (Kilojoules) | 628 kJ | 1570 kJ |
| Fat | 11 g | 27.5 g |
| Saturated Fat | 8 g | 20 g |
| Carbohydrates | 8 g | 20 g |
| Sugars | 2 g | 5 g |
| Proteins | 5 g | 12.5 g |
| Salt |
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