Photo by Victor Consaga

Taro leaves with coconut milk


  • 20-30 taro leaves
  • 1 cup coconut milk
  • 1 tsp salt
  • ½ 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 CHamoru 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.