This dish proves it actually IS easy being green



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  • 1 medium-large onion
  • 1 large bunch fresh taro leaves Do not eat these raw! They will make your throat itchy. If you can't find these, large-leaf spinach can be used.
  • 1 tsp cumin seeds
  • 1-2 small green chilies optional
  • 1 can coconut milk
  • 3-4 cloves garlic
  • 2 Tbsp oil
  • 1 tsp baking soda
  • salt to taste
  • fresh or frozen cassava root for serving, optional


  • Chop onion finely and crush the garlic in a mortar and pestle or chop finely.
  • Chop/shred taro leaves (or spinach), remove and discard stems.
  • Heat oil in a pan and once it's hot and begins to shimmer, turn the stove to medium-low.
  • Add onions and cumin first. Once the cumin starts to sizzle and change color, and the onion becomes translucent, add garlic and chillies and stir a couple of times so it doesn't stick to the pan.
  • Once garlic is fragrant add the chopped/shredded taro leaves. Stir in the baking soda and salt, cook the leaves until they begin to soften, this can be 7-10 minutes. Add coconut milk and lower heat and cook for about 15-20 mins on low heat.
  • If the stew is too thick after this cook time, add some water to loosen to your desired consistency. Taste for salt before removing from heat and serving.
  • If using cassava to serve, you can simply boil/fry/steam them until thoroughly cooked through.
  • Serve the dish with rice, roti, or boiled/steamed cassava.
Course: Dinner, Lunch
Region: Oceania


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This dish proves it actually IS easy being green