Vakalavalava with Coconut Cream Sauce

Ingredients

• 20 taro leaves 20 taro leaves
• 500g (1.1 lb) ground meat (beef, pork, or chicken) 500g (1.1 lb) ground meat (beef, pork, or chicken)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (Saturated Fat: 20g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Blanch the taro leaves in boiling water for 2 minutes. Drain and set aside.
2. 2.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, cumin, coriander, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take one taro leaf and place a spoonful of the meat mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining leaves and filling.
4. 4.
   Arrange the wrapped taro leaves in a steamer basket and steam for 45 minutes to 1 hour, or until the leaves are tender and the filling is cooked through.
5. 5.
   While the Vakalavalava is steaming, prepare the coconut cream sauce. In a saucepan, heat the coconut milk over medium heat. Add the sliced onion, minced garlic, turmeric powder, curry powder, and chili flakes (if using). Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt to taste.
6. 6.
   Serve the steamed Vakalavalava with the coconut cream sauce on the side. Enjoy!

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 and easy to eat after steaming.

Tips & Tricks

• If taro leaves are not available, you can substitute with spinach leaves or banana leaves for a similar wrapping effect.
• For a spicier version, add extra chili flakes or a chopped chili pepper to the filling mixture.
• Serve the Vakalavalava with a side of steamed rice or roasted root vegetables for a complete meal.
• Leftover Vakalavalava can be refrigerated and reheated the next day for a delicious and convenient meal.
• Experiment with different fillings such as seafood, tofu, or a combination of vegetables to cater to different dietary preferences.

Serving advice

Serve the Vakalavalava hot, accompanied by a generous drizzle of the creamy coconut sauce. Garnish with fresh herbs such as cilantro or parsley for added freshness and color.

Presentation advice

Arrange the steamed Vakalavalava neatly on a platter, showcasing the vibrant green color of the taro leaves. Pour the coconut cream sauce into a small bowl and place it alongside the Vakalavalava. Sprinkle some chili flakes or paprika on top for an extra touch of visual appeal.