Aigir gives the greens section a clearer Papua New Guinea identity and broadens the coconut-greens lane beyond taro leaves alone. It helps the archive represent more of the vegetable side of Pacific food culture.
If you enjoy this style of Pacific cooking, you may also want to try gollai hagon suni, island greens lolo.
Ingredients
- 4 cups leafy greens, chopped
- 1 cup coconut milk
- 1/2 onion, sliced
- 1 clove garlic, minced
- Salt to taste
Instructions
- Cook the onion and garlic briefly until softened.
- Add the greens and stir until they begin to wilt.
- Pour in the coconut milk.
- Simmer gently until the greens are tender.
- Season lightly and serve hot.
Helpful Tips
- Do not overcook the greens into a dull mash.
- Keep the coconut milk at a gentle simmer.
FAQ
What greens can be used?
Local edible greens vary, but the method works with sturdy island greens.
Is this served with starch?
Yes, it pairs naturally with taro, yam, cassava, or rice.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 36 kcal |
| Fat | 9.6 g |
| Saturated Fat | 8.4 g |
| Carbohydrates | 53.6 g |
| Protein | 15.3 g |
| Sodium | 10377.6 mg |
| Cholesterol | 0 mg |
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