Bele and coconut is a straightforward Fijian greens dish that shows the everyday side of Pacific home cooking. It fits the site well because it expands the vegetable and leafy-green section with something practical, traditional, and easy to pair with fish or meat dishes.
If you enjoy this style of Pacific cooking, you may also want to try rourou, miti taro.
Ingredients
- 6 cups bele leaves or similar greens, chopped
- 1 cup coconut milk
- 1/2 onion, chopped
- 1 clove garlic, minced
- Salt to taste
Instructions
- Cook the onion and garlic in a pan until softened.
- Add the chopped greens and stir until wilted.
- Pour in the coconut milk.
- Simmer gently until the greens are tender.
- Season lightly with salt and serve hot.
Helpful Tips
- Do not overcook the greens or they can lose texture.
- Use a gentle simmer once the coconut milk is added.
- Serve with fish, taro, or rice.
FAQ
What is bele?
Bele is a leafy green used in Pacific cooking, especially in Fiji.
Can other greens be used?
Yes, if bele is unavailable, other tender greens can be used for a similar coconut style.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 266 kcal |
| Fat | 14.3 g |
| Saturated Fat | 8.4 g |
| Carbohydrates | 72.2 g |
| Protein | 45.3 g |
| Sodium | 9736.8 mg |
| Cholesterol | 0 mg |
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