Gollai hågon suni
Young taro leaves simmered in coconut milk with turmeric and onion, a Chamorro dish cooked across Guam.

Photo : MarvinBikolano · CC BY-SA 4.0
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Method
- Strip the tough stems from the taro leaves and rinse them. Cut the leaves into wide ribbons.
- Bring a pan of water to the boil, cook the leaves for 10 minutes, then drain and throw the water away.
- Return the pan to the heat with the coconut milk, onion, garlic and turmeric.
- Bring to a bare simmer and let the onion soften for 8 minutes.
- Add the leaves, the whole chilli, the salt and pepper.
- Cook uncovered for 20 minutes without letting it boil, or the coconut milk splits.
- Lift out the chilli and serve with white rice or boiled breadfruit.
That first boil matters: it carries off the oxalate that makes taro leaf sting, so the water goes down the sink. Asian grocers sell the leaves fresh or frozen as gabi. Spinach or chard leaves stand in well, with the simmer cut to 8 minutes.