Yam leaf coconut keeps building the archive’s practical greens section with another leaf-and-coconut preparation that reflects everyday island cooking. It sits naturally with bele, cassava leaf stew, and rourou without duplicating them exactly.
If you enjoy this style of Pacific cooking, you may also want to try bele and coconut, cassava leaf stew.
Ingredients
- 4 cups yam leaves, chopped
- 1 cup coconut milk
- 1/2 onion, chopped
- 1 clove garlic, minced
- Salt to taste
Instructions
- Cook the onion and garlic until softened.
- Add the yam leaves and stir until wilted.
- Pour in the coconut milk.
- Simmer until the leaves are fully tender.
- Season lightly and serve hot.
Helpful Tips
- Cook the leaves thoroughly before serving.
- Use a gentle simmer after the coconut milk is added.
- Serve as a side with fish or meat.
FAQ
Can other leafy greens be used instead of yam leaves?
Yes, similar tender leaves can work if yam leaves are not available.
Is this more of a side than a main dish?
Yes, it is usually served as a side with starch and protein.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 319 kcal |
| Fat | 9.7 g |
| Saturated Fat | 8.5 g |
| Carbohydrates | 109.3 g |
| Protein | 15.1 g |
| Sodium | 9726 mg |
| Cholesterol | 0 mg |
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