Fijian Tama with Coconut Cream Sauce

Ingredients

• 500g (1.1 lb) taro leaves, washed and chopped 500g (1.1 lb) taro leaves, washed and chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400ml (13.5 fl oz) coconut cream 400ml (13.5 fl oz) coconut cream
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 24g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Blanch the taro leaves in boiling water for 5 minutes. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat.
3. 3.
   Add the cumin seeds and let them sizzle for a few seconds.
4. 4.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
5. 5.
   Stir in the turmeric powder and chili powder, and cook for another minute.
6. 6.
   Add the blanched taro leaves to the pan and mix well with the spices.
7. 7.
   Pour in the coconut cream and season with salt to taste.
8. 8.
   Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.
9. 9.
   Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Taro leaves — Make sure to wash the taro leaves thoroughly and remove any tough stems before chopping. It is important to blanch the leaves before cooking to remove any bitterness and soften them.

Tips & Tricks

• If taro leaves are not available, you can substitute with spinach or kale.
• For a spicier version, add chopped green chilies or a pinch of cayenne pepper.
• To make the dish more substantial, you can add cooked chickpeas or diced potatoes.
• Adjust the consistency of the sauce by adding more or less coconut cream according to your preference.
• Garnish with freshly chopped cilantro for added freshness.

Serving advice

Serve the Fijian Tama hot with steamed rice or warm roti. The creamy coconut sauce pairs perfectly with the fluffy rice or the soft roti, creating a delightful combination of flavors and textures.

Presentation advice

Transfer the Fijian Tama to a serving dish and garnish with a sprinkle of turmeric powder or a few fresh curry leaves. The vibrant green color of the taro leaves against the creamy coconut sauce will make for an appealing presentation.