Taro leaves with coconut milk

Ingredients

• 20-30 taro leaves

• 1 cup of coconut milk

• 1 tsp of salt

• 1/2 onion

• ½ tsp black pepper

• 2 pieces of Chamorro ginger (mango)

Boil 4 cups of water in a 4 quart pan. Chop taro leaves and add to boiling water.
Add seasoning, salt, black pepper, onions and ginger. Continue cooking for about 5 minutes.
Add coconut milk and reduce heat. Let simmer for about 3 to 5 minutes.
Add Chamorro hot pepper if desired.

By Tina Burch

Editor’s Note: Recipe from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985.
Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association)

Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.