Ikokore
Ikokore is a traditional Tuvaluan dish that combines the staple root vegetable, taro, with fresh fish, all steamed together in banana leaves. This method of cooking in leaves is common in Pacific Island cuisines and imparts a subtle, pleasant aroma to the food. It's a simple yet flavorful dish that highlights the reliance on local produce and seafood.
🧂 Ingredients
- 500 g Taro corms(peeled and cut into 1-inch cubes)
- 300 g Firm white fish fillets(such as snapper or tuna, cut into bite-sized pieces)
- 200 ml Coconut milk
- 0.5 medium Onion(finely chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 large Banana leaves(warmed to soften)
- 50 ml Water(for steaming)
👨🍳 Instructions
- 1
Prepare the banana leaves by warming them over a low flame or in hot water until pliable. This prevents them from tearing when folded.
- 2
In a bowl, combine the cubed taro, fish pieces, chopped onion, coconut milk, salt, and pepper. Mix gently to coat all ingredients.
- 3
Lay out a softened banana leaf. Place a portion of the taro and fish mixture in the center.
- 4
Fold the banana leaf to create a sealed parcel, ensuring no liquid can escape. Repeat with the remaining ingredients and banana leaves.
- 5
Place the banana leaf parcels in a steamer basket over simmering water, or in an oven-safe dish with a small amount of water at the bottom. Add the 50ml of water to the dish if using an oven.
- 6
Steam the parcels for approximately 45-60 minutes, or until the taro is tender and the fish is cooked through. If baking, preheat oven to 180°C (350°F) and bake for about 1 hour.
- 7
Carefully unwrap the parcels and serve the Ikokore hot.
💡 Pro Tips
- ✓Ensure the banana leaves are well-sealed to prevent the flavorful juices from escaping during cooking.
- ✓If fresh banana leaves are unavailable, large taro leaves or even parchment paper and foil can be used as a substitute, though the flavor may differ slightly.
- ✓The cooking time may vary depending on the size of the taro cubes and fish pieces.
🔄 Variations
- Add other local vegetables like finely chopped spinach or young breadfruit to the mixture.
- For a richer flavor, a tablespoon of grated ginger or a pinch of chili flakes can be added to the taro and fish mixture.