This is a special dish from the South Pacific, however you can use any leafy vegetable available in your country, such as spinach or English cabbage. It is a unique and beautiful dish.

Ingredients

1 package of taro leaves (spinach, cabbage)

2 coconuts shaved and squeezed

2 finely chopped onions

3 garlic cloves, finely chopped

3 tomatoes, sliced

1 can tune

Salt to taste

method

Wash and separate the taro leaves. Boil in water until soft and allow to cool.

Combine the onions, garlic, tomatoes, salt, and tuna flakes.

On a pie plate/pan, layer the combined vegetables on the bottom of the plate/pan

Spread the cooked taro leaves on top of the mixture

Pour the coconut cream on top making sure it covers the entire tray.

Bake for 20 minutes until there is a thick layer of cream on top

served with sweet potatoes

Coconut cream will add a unique flavor to this dish. The thicker the cream, the better the flavor. Be sure to add little water when squeezing the meat out of the coconut. If you are from a country where fresh coconut is not available. Most supermarkets sell canned cream of coconut.

As mentioned above, you can use other leafy vegetables available in your country to substitute for taro leaves. You can also use cooked shredded meat such as chicken, beef, and lamb in place of canned tuna. This is a perfect way to use up leftover roast beef from the night before. You can also add other vegetables to your mix, such as carrots, bell peppers, or celery, depending on your taste.

You can add this dish to your dinner menu just to offer a tropical flavor to your menu.

The best part of this recipe is that you can use any vegetables you have in your fridge. This is very cheap, nutritious and delicious too.

Enjoy!