Apigige' with Coconut Cream Sauce

Ingredients

• 20 taro leaves 20 taro leaves
• 1 cup (240 ml) coconut cream 1 cup (240 ml) coconut cream
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 24g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 3g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Blanch the taro leaves in boiling water for 2 minutes. Drain and set aside.
2. 2.
   In a pan, heat some oil and sauté the onions and garlic until translucent.
3. 3.
   Add the ground turmeric, cumin, paprika, salt, and pepper to the pan. Cook for another minute.
4. 4.
   Stir in the coconut cream and simmer for 5 minutes, allowing the flavors to meld together.
5. 5.
   Take a taro leaf and place a spoonful of the coconut cream mixture in the center. Fold the leaf over to form a parcel. Repeat with the remaining leaves and filling.
6. 6.
   Place the parcels in a steamer and steam for 20-25 minutes, or until the taro leaves are tender.
7. 7.
   Serve the Apigige' with the creamy coconut sauce drizzled over the top.

Treat your ingredients with care...

• Taro leaves — Make sure to blanch the taro leaves briefly to soften them before wrapping the filling. This will ensure that they become tender during the steaming process.

Tips & Tricks

• If taro leaves are not available, you can substitute with spinach leaves for a similar taste and texture.
• For a spicier version, add a chopped chili pepper to the coconut cream sauce.
• Serve the Apigige' with steamed rice or breadfruit for a complete meal.
• The coconut cream sauce can be made ahead of time and reheated before serving.
• Garnish the dish with fresh cilantro or chopped spring onions for added freshness.

Serving advice

Serve the Apigige' hot, with the creamy coconut sauce generously drizzled over the parcels. Accompany it with steamed rice or breadfruit for a satisfying meal.

Presentation advice

Arrange the Apigige' parcels on a platter, with the creamy coconut sauce poured over them. Garnish with fresh cilantro or chopped spring onions for a pop of color. Serve with a side of steamed rice or breadfruit to complete the presentation.