🧂 Ingredients
- 500 g Freshwater eel(cleaned and cut into 2-inch pieces)
- 300 g Taro root(peeled and cubed)
- 400 ml Coconut milk(full fat)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Chili pepper(finely chopped (optional))
- 200 ml Water
- to taste Salt
- to taste Black pepper
- 100 g Local greens (e.g., spinach or water spinach)(chopped)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, sauté the chopped onion, minced garlic, and grated ginger in a little oil over medium heat until softened, about 5 minutes.
- 2
Add the cubed taro root and chopped chili pepper (if using) to the pot. Stir to combine with the aromatics.
- 3
Pour in the coconut milk and water. Bring to a simmer, then reduce heat, cover, and cook for about 20 minutes, or until the taro root is tender.
- 4
Add the cleaned eel pieces to the pot. Season with salt and black pepper. Stir gently.
- 5
Cover and continue to simmer for another 15-20 minutes, or until the eel is cooked through and flakes easily. Avoid overcooking the eel.
- 6
Stir in the chopped local greens and cook for an additional 2-3 minutes until wilted.
- 7
Taste and adjust seasoning if necessary. Serve hot, traditionally with steamed rice.
💡 Pro Tips
- ✓Ensure the eel is thoroughly cleaned to remove any gaminess.
- ✓Adjust the amount of chili pepper to your spice preference.
- ✓If taro root is unavailable, sweet potato can be used as a substitute, though the flavor will differ.
🔄 Variations
- Add other root vegetables like breadfruit or cassava.
- Incorporate a splash of lime juice at the end for brightness.