Gollai Hågun Suni: Recipe
Taro leaves with coconut milk
- 20-30 taro leaves
- 1 cup coconut milk
- 1 tsp salt
- 1/2 onion, chopped
- ½ tsp black pepper
- 2 pieces (yellow) 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:||This recipe is 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.|