Dish

Riyenu

Riyenu is a gluten-free and vegan dish that is made by boiling taro leaves until tender and then mixing them with coconut milk, onion, and garlic. The mixture is then baked in the oven until cooked. It is a high-fiber and vitamin A-rich dish that is also low in fat and calories, making it a healthy option for those watching their weight.

African cuisine› Central African cuisine› Chadian cuisine

Side Dish

Origins and history

Riyenu has been a staple food in the Solomon Islands for centuries and is often served at special occasions such as weddings and funerals. It is also a popular street food in the country and can be found at local markets and food stalls.

Dietary considerations

Gluten-free, vegan, high in fiber and vitamin A, low in fat and calories

Variations

Variations of Riyenu include adding other ingredients such as pumpkin or cassava to the mixture. Some recipes also call for adding spices such as ginger or turmeric for added flavor.

Presentation and garnishing

To make Riyenu extra creamy, use full-fat coconut milk instead of light coconut milk. It can be presented in a baking dish or on a plate with a garnish of fresh herbs such as cilantro or parsley.

Tips & Tricks

To make the dish more flavorful, try adding a pinch of salt or a squeeze of lime juice to the mixture before baking. If taro leaves are not available, spinach or kale can be used as a substitute. If the dish is too dry, add a little more coconut milk before baking.