Entree: Papua New Guinea – National Cuisine – Taro and Banana (A hearty Pacific Island stew of taro root and green banana simmered in coconut milk with aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) taro root, peeled and cut into 1-inch (2.54 cm) pieces
- 3 green plantains (unripe bananas), about 8 oz (225 g) each, peeled and cut into 1-inch (2.54 cm) pieces
- 1 tbsp (15 ml) coconut oil or vegetable oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic (5/16 oz (9 g)), minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 small red chilies (0.353 to 0.705 oz (10–20 g)), sliced (optional)
- 2 cups (480 ml) canned coconut milk (full fat)
- 1 cup (240 ml) water or light vegetable/fish stock
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (12 g) chopped fresh green onion (scallion) greens
- Optional: 4 oz (115 g) smoked or salted fish, flaked, for added savory flavor

Show original ingredient measurements

- 2 lb (900 g) taro root, peeled and cut into 1-inch pieces
- 3 green plantains (unripe bananas), about 8 oz (225 g) each, peeled and cut into 1-inch pieces
- 1 tbsp (15 ml) coconut oil or vegetable oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic (9 g), minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 small red chilies (10–20 g), sliced (optional)
- 2 cups (480 ml) canned coconut milk (full fat)
- 1 cup (240 ml) water or light vegetable/fish stock
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (12 g) chopped fresh green onion (scallion) greens
- Optional: 4 oz (115 g) smoked or salted fish, flaked, for added savory flavor

Instructions

1. Heat the coconut oil in a large heavy pot over medium heat until shimmering.
2. Add the sliced onion and sauté 4–5 minutes until translucent, then add the garlic, grated ginger, and sliced chilies and cook 1 minute more until fragrant.
3. Add the taro and green plantain pieces to the pot and toss to coat with the aromatics for 2–3 minutes.
4. Pour in the coconut milk and water or stock, stir gently to combine, then bring to a light simmer. Scrape any browned bits from the bottom of the pot.
5. Reduce heat to low, cover, and simmer gently for 25–35 minutes until taro and plantain are tender and easily pierced with a knife. Stir occasionally to prevent sticking; add a splash more water if mixture becomes too thick.
6. If using smoked fish, stir it in during the last 5 minutes to heat through. Season with salt and pepper and finish with lime juice.
7. Remove from heat and sprinkle chopped green onion over the stew. Serve hot as a filling centerpiece alongside grilled fish, roasted vegetables, or plain steamed rice or cassava.