Pulaka Pipi (Taro and Clam Stew)
A hearty and flavorful stew combining the starchy goodness of pulaka (swamp taro) with the briny taste of fresh clams, simmered in coconut milk.
🧂 Ingredients
- 1 kg Pulaka (swamp taro)(peeled and cut into 2-inch cubes)
- 500 g Fresh clams(scrubbed clean)
- 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, for heat))
- to taste Salt
- to taste Black pepper
- 200 ml Water(or as needed)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, sauté the chopped onion in a little oil (or coconut oil if available) over medium heat until softened, about 5 minutes.
- 2
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Add the cubed pulaka to the pot, along with the coconut milk and water. Bring to a simmer.
💡 Tip: Ensure the pulaka is mostly submerged. - 4
Cover the pot and let it simmer gently for about 30-35 minutes, or until the pulaka is tender when pierced with a fork. Stir occasionally.
💡 Tip: Add more water if the stew becomes too thick. - 5
Add the cleaned clams and chopped chili pepper (if using) to the pot. Stir gently.
💡 Tip: Discard any clams that do not open after cooking. - 6
Cover and cook for another 5-7 minutes, or until the clams have opened.
- 7
Season with salt and black pepper to taste. Serve hot.
💡 Tip: Taste and adjust seasoning before serving.
💡 Pro Tips
- ✓Ensure the pulaka is cooked until fork-tender before adding the clams.
- ✓Freshness of clams is key to the flavor of this dish.
- ✓Adjust the amount of chili pepper to your spice preference.
🔄 Variations
- Add other seafood like small fish pieces or shrimp along with the clams.
- A dash of lime juice at the end can add a refreshing zest.