~454 cal · 5g protein · 66g carbs · 20g fat (estimated, per serving)
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Steamed taro slices with coconut syrup
🇵🇼 Ngerulmud
Taro is the cornerstone of Palauan food and ceremony, and at breakfast it turns sweet: dense, steamed taro is sliced and drizzled with a thick syrup of coconut cream cooked down with sugar until caramel-gold. It is humble, filling, and rooted in the traditions of the reef islands.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lbs taro, peeled
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1 cup coconut cream
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1/3 cup sugar
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1 pinch pinch of salt
Instructions
1
Peel and cut the taro into chunks, then steam or boil until tender and easily pierced, about 20 minutes.
2
Meanwhile simmer the coconut cream with the sugar and salt, stirring, until it thickens to a pourable syrup.
3
Slice the warm taro and arrange on plates.
4
Drizzle the warm coconut syrup over the taro and serve while both are still hot.
Palauan reef-island cooking.
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🌏 While it simmers — know your destination
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Ngerulmud. The world's smallest capital, on islands of taro and coconut.
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Palau. A Micronesian archipelago of taro-leaf coconut soup.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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