Gollai hågon suni

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

VeganGluten-free#taro#coconut#turmeric#greens#chamorro
Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Difficulty
Medium

Method

  1. Strip the tough stems from the taro leaves and rinse them. Cut the leaves into wide ribbons.
  2. Bring a pan of water to the boil, cook the leaves for 10 minutes, then drain and throw the water away.
  3. Return the pan to the heat with the coconut milk, onion, garlic and turmeric.
  4. Bring to a bare simmer and let the onion soften for 8 minutes.
  5. Add the leaves, the whole chilli, the salt and pepper.
  6. Cook uncovered for 20 minutes without letting it boil, or the coconut milk splits.
  7. 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.

Nutrition · per serving

Calories
378 kcal
Protein
4.8 g
Fat
26.4 g
Carbohydrate
35.7 g
Fibre
5.1 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why throw away the first cooking water from the taro leaves?

It carries off the oxalate that makes the leaf irritating in the mouth and throat. The ten-minute boil and the draining are not optional, and that water must never be used as stock.

Where do I find taro leaves, and what can replace them?

Asian grocers sell them fresh or frozen as gabi. Failing that, spinach or chard leaves work, with the cooking cut to 8 minutes since they are far more tender.

My coconut milk split. How do I prevent it?

It must never boil. The 20 minutes are uncovered at the barest simmer; once the surface bubbles properly the fat separates into curds and the sauce cannot be brought back.

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