Gollai hagon suni gives the archive a clearer Chamorro leafy-greens dish and helps represent the taro-leaf side of island cooking outside of the Fiji and Samoa clusters. It is simple, coconut-forward, and useful as a foundation recipe for the Guam side of the site.
If you enjoy this style of Pacific cooking, you may also want to try rourou, palusami.
Ingredients
- 4 cups taro leaves, chopped
- 1 cup coconut milk
- 1/2 onion, sliced
- 1 clove garlic, minced
- Salt to taste
Instructions
- Wash and prepare the taro leaves carefully.
- Cook the onion and garlic briefly until softened.
- Add the taro leaves and stir until they begin to wilt.
- Pour in the coconut milk and simmer gently until the leaves are tender.
- Season lightly and serve hot.
Helpful Tips
- Taro leaves should be cooked thoroughly.
- Keep the coconut milk at a gentle simmer instead of a hard boil.
FAQ
Is this similar to luau or rourou?
It is related in ingredient spirit, but the seasoning and island context are Chamorro.
Can spinach be substituted?
Spinach changes the dish quite a bit, so taro leaves are preferred when possible.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 137 kcal |
| Fat | 11 g |
| Saturated Fat | 8.8 g |
| Carbohydrates | 58.5 g |
| Protein | 23.4 g |
| Sodium | 9711.6 mg |
| Cholesterol | 0 mg |
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