Samoan-style Taro and Coconut Stew

Ingredients

In this Samoan adaptation, we replace the traditional sauerkraut used in Crauti with taro, a staple ingredient in Samoan cuisine. The coconut milk and tropical spices are added to infuse the dish with the flavors of Samoa, giving it a unique twist. The use of lime juice adds a refreshing element, enhancing the overall taste profile of the dish. We alse have the original recipe for Crauti, so you can check it out.

• 2 pounds (900g) taro, peeled and cubed 2 pounds (900g) taro, peeled and cubed
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes (optional for heat) 1 teaspoon chili flakes (optional for heat)
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the cubed taro to the pot and stir well to coat it with the onion mixture.
3. 3.
   Pour in the coconut milk and add the turmeric, cumin, paprika, and chili flakes (if using). Stir to combine all the ingredients.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30 minutes or until the taro is tender.
5. 5.
   Once the taro is cooked, remove the pot from the heat and stir in the lime juice. Season with salt and pepper to taste.
6. 6.
   Serve the Samoan-style Taro and Coconut Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Taro — Make sure to peel the taro properly, as the skin can be tough. Use a sharp knife to remove the outer layer and cut it into evenly sized cubes for even cooking.

Tips & Tricks

• If you prefer a spicier stew, increase the amount of chili flakes or add some chopped fresh chili peppers.
• For a creamier texture, you can blend a portion of the cooked taro and coconut stew before adding the lime juice.

Serving advice

Serve the Samoan-style Taro and Coconut Stew as a main dish accompanied by steamed white rice or taro leaves. It pairs well with a side of fresh tropical fruits, such as pineapple or mango, to balance the richness of the stew.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Samoan wooden bowl or a vibrant ceramic dish to enhance the visual appeal.