Tongan Coconut and Corned Beef Delight
Embark on a culinary adventure to the stunning islands of Tonga with a dish that epitomizes the heart of Polynesian cuisine. This rich and flavorful dish combines the smoothness of coconut milk with the savory notes of corned beef and the vibrant freshness of taro leaves. A touch of Polynesian flair ensures a delightful experience that is both heartwarming and satisfying. Designed to captivate the senses while being simple to prepare, this dish transports you to the serene islands with every bite.
Serves: 2, Difficulty: Easy
Preparation Time: 15 minutes, Cooking Time: 30 minutes
Ingredients
- 200 grams taro leaves
- 200 ml coconut milk
- 200 grams corned beef
- 1 onion, finely chopped
- 1 tomato, diced
- 2 grams salt
- 2 grams pepper
- 10 ml olive oil
- 2 grams garlic powder
- 1 teaspoon ginger (ground)
- 2 grams thyme
Method
- Rinse the taro leaves thoroughly and chop them into bite-sized pieces.
- In a pot, heat the olive oil and sauté the onion until golden.
- Add the garlic powder, ginger, and thyme, and sauté for another minute.
- Incorporate the diced tomato and cook until it begins to soften.
- Add the corned beef, coconut milk, salt, and pepper. Stir to combine.
- Fold in the taro leaves, ensuring they are well coated with the coconut mixture.
- Cover and simmer on low heat for 30 minutes, until the leaves are tender and the flavors meld together.
- Serve hot, with a sprinkle of pepper for an extra kick.
Tips
- Ensure the taro leaves are fresh to avoid a bitter taste.
- Adjust the seasoning to taste, being mindful that the corned beef is already salted.
- Serve with jasmine rice for a complete Polynesian experience.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy (Calories) | 200 | 350 |
| Energy (kJ) | 837 | 1465 |
| Fat (g) | 15 | 26 |
| Saturated Fat (g) | 10 | 18 |
| Carbohydrates (g) | 8 | 14 |
| Sugars (g) | 2 | 3.5 |
| Proteins (g) | 9 | 15 |
| Salt (g) | 1.5 | 2.5 |
