This is a special dish from the south pacific, however you can use any vegetable leaves available in your country such as spinach or English cabbage. It’s a unique and beautiful dish.
1 bundle taro leaves (spinach, cabbage)
2 coconuts scraped and squeezed
2 finely cut onions
3 clove garlic, finely chopped
3 tomatoes, sliced
1 can tuna
Salt to taste
Wash and separate the taro leaves. Boil in water until soft and leave to cool
Combine the onions, garlic, tomatoes, salt and the tuna flakes
In a pie dish/tray, layer the combined vegetables at the bottom of the dish/tray
Spread the cooked taro leaves on top of the mixed
Pour the coconut cream on top making sure it covers the whole tray
Baked for 20 minutes until there is a thick layer of cream on top
Served with sweet potatoes
The coconut cream will add unique taste to this dish. The thicker the cream the better the taste. Make sure that you add little water when squeezing the coconut flesh. If you are from a country where fresh coconut is not available. Most supermarkets sell can coconut cream.
As mentioned above, you can use other vegetable leaves that is available in your country to substitute for taro leaves. You can also use shredded cooked meat such as chicken, beef, and lamb instead of can tuna. This is a perfect way for making use of your left over roast meat from the night before. You can also add some other vegetables to your mix such as carrots, capsicum or celery depending on your taste.
You can add this dish to your dinner menu just to offer a tropical taste to your menu.
The best part about this recipe is that you can use whatever vegetables you have in your fridge. This is very cheap, nutritious and delicious as well.