COPPER🇸🇧 Solomon Islands
Taro and cassava recipe
A delicious blend of taro and cassava for a hearty meal.
Ingredients
- 500 g taro
- 500 g cassava
- 400 ml coconut milk
- 1 tsp salt
- 500 ml water
How to make Taro and cassava
- Peel and cube 500 g of taro and 500 g of cassava into even 2 cm pieces.
- In a large pot, combine the taro, cassava, 1 L of water, and 1 tsp of salt.
- Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes until tender.
- Drain the excess water and return the taro and cassava to the pot.
- Add 400 ml of coconut milk and stir gently to combine.
- Heat through on low heat for about 5 minutes until warmed.
- Taste and adjust seasoning if necessary before serving.
- Serve warm as a delicious side dish or main course.
What is Taro and cassava?
Taro and cassava is a traditional dish from Solomon Islands, simmered in one pot, and takes about 60 minutes from start to finish. It is built around taro, cassava and coconut milk. The recipe below uses 5 ingredients and is written out step by step.
How long does Taro and cassava take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 11 dishes built on taro. The method runs to 8 steps, the longest being 15 minutes.
Any tips for making Taro and cassava?
Ensure the vegetables are cut evenly for consistent cooking.
Copper documents Solomon Islands alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.