Miti taro is a straightforward Fijian-style taro dish finished with coconut sauce, which makes it a natural addition to the site’s growing set of taro and coconut recipes. It helps reinforce the everyday home-cooking side of Pacific food, not just the celebratory or bakery dishes.
If you enjoy this style of Pacific cooking, you may also want to try rourou, vakasakera.
Ingredients
- 2 pounds taro, peeled and cut into chunks
- 1 cup coconut milk
- 1/2 teaspoon salt
- Water for boiling
Instructions
- Boil the taro in salted water until tender.
- Drain most of the water.
- Add the coconut milk and simmer gently.
- Cook until the taro is coated and the sauce thickens lightly.
- Serve hot.
Helpful Tips
- Cook the taro fully before adding the coconut milk.
- Avoid boiling hard once the coconut is added.
- Serve as a side for fish, meat, or greens.
FAQ
What does miti taro taste like?
It tastes mild, creamy, and comforting, with the richness of coconut and the earthy body of taro.
Can cassava be used instead?
Cassava can be used in a related coconut style, though taro gives a different texture.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 22 kcal |
| Fat | 9.4 g |
| Saturated Fat | 8.5 g |
| Carbohydrates | 35.4 g |
| Protein | 16.4 g |
| Sodium | 335.2 mg |
| Cholesterol | 9 mg |
Leave a Reply