👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F).

   💡 プロのコツ: Ensure the oven is fully preheated for even cooking.
2. 2

   Peel the taro, slicing off the top and bottom parts. Slice each taro in half lengthwise. Place the taro halves onto an oven tray and put directly onto the middle oven rack.

3. 3

   Bake for 1 hour, or until the aroma of the taro fills the kitchen. Carefully turn each piece over to bake on the other side for another 20-25 minutes, or until the skin shows crack lines.

4. 4

   While the taro bakes, pour the coconut cream into a saucepan. Warm over medium heat, stirring constantly for about 25 minutes. Add the sugar and continue stirring until no small bubbles are visible and the mixture thickens.

5. 5

   Remove the taro from the oven. Following the cracked lines, use a knife to break the taro into chunks. Place the chunks into a bowl.

6. 6

   Pour the thickened coconut cream mixture over the taro chunks. Gently mix to ensure the taro is fully coated. Add a pinch of salt and mix lightly.

   💡 プロのコツ: Stirring the coconut cream only clockwise is a traditional practice said to improve the taste.
7. 7

   Serve warm. In Tuvalu, diners often say 'Manuia!' (blessings) before eating.

   💡 プロのコツ: This dish is often served with corned beef by Samoan colleagues.