Solomon Islands Taro Leaf and Coconut Cream Rolls (Raaro)
Tender taro leaves are enveloped in a creamy coconut mixture, then steamed to perfection, creating a flavorful and nutritious side dish or light meal. This dish, known as Raaro, is a staple in the Solomon Islands, showcasing the versatility of local ingredients.
🧂 Ingredients
- 500 g Taro leaves(fresh, washed, tough stalks removed)
- 400 ml Coconut cream(full fat)
- 0.5 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 0.5 teaspoon Salt(or to taste)
- 0.25 teaspoon Black pepper(freshly ground, or to taste)
- 4 large Banana leaves(wilted slightly over heat for pliability)
👨🍳 Instructions
- 1
If using fresh taro leaves, wash them thoroughly and remove any tough central stalks. Chop the leaves into bite-sized pieces.
- 2
In a bowl, combine the chopped taro leaves, coconut cream, chopped onion, minced garlic, salt, and pepper. Mix well until all ingredients are evenly distributed.
- 3
Lay out the wilted banana leaves. Place a portion of the taro leaf mixture onto each banana leaf.
- 4
Fold the banana leaves to enclose the filling, creating a parcel. Secure with kitchen twine or toothpicks if necessary.
- 5
Arrange the parcels in a steamer basket over boiling water. Cover and steam for 30-40 minutes, or until the taro leaves are tender and the coconut cream has thickened.
- 6
Alternatively, you can bake the parcels in a preheated oven at 180°C (350°F) for about 45 minutes. Ensure the parcels are well-sealed to prevent leakage.
- 7
Carefully unwrap the parcels and serve hot as a side dish or a light meal.
💡 Pro Tips
- ✓If fresh taro leaves are unavailable, frozen or canned taro leaves can be used. Ensure they are well-drained.
- ✓Wilt the banana leaves by briefly passing them over a low flame or dipping them in hot water to make them pliable and prevent tearing.
- ✓The addition of a small amount of finely chopped chili can add a pleasant kick.
🔄 Variations
- Add small pieces of cooked fish or chicken to the filling for a more substantial dish.
- A pinch of nutmeg or a squeeze of lime juice can be added to the coconut cream mixture for extra flavor.