Entree: Papua New Guinea – Northern Culinary Region – Kaukau (Roasted or boiled sweet potato served as the starchy main, often finished with a coconut gravy and protein)

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 40 min

Total 55 min

Ingredients

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

- 2 lb (900 g) kaukau / sweet potatoes (about 4 medium)
- 1 lb (454 g) smoked fish (mackerel, tuna, or local smoked fish), bones removed and flaked
- 1 cup (240 ml) thick coconut milk or cream
- 1 medium red onion, sliced — about 1 cup (150 g)
- 2 cloves garlic, minced — about 0.21 oz (6 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) grated fresh ginger
- 2 medium tomatoes, chopped — about 1 1/2 cups (250 g)
- 4 cups (120 g) leafy greens (spinach, chaya, or local greens), roughly chopped
- 1 small fresh chili, finely chopped (optional)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper

Show original ingredient measurements

- 2 lb (900 g) kaukau / sweet potatoes (about 4 medium)
- 1 lb (454 g) smoked fish (mackerel, tuna, or local smoked fish), bones removed and flaked
- 1 cup (240 ml) thick coconut milk or cream
- 1 medium red onion, sliced — about 1 cup (150 g)
- 2 cloves garlic, minced — about 6 g
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) grated fresh ginger
- 2 medium tomatoes, chopped — about 1 1/2 cups (250 g)
- 4 cups (120 g) leafy greens (spinach, chaya, or local greens), roughly chopped
- 1 small fresh chili, finely chopped (optional)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C) if roasting, or bring a large pot of salted water to a boil for boiling. Wash the kaukau and roast whole on a sheet pan until tender when pierced, about 45–60 minutes, or boil whole/halved until fork-tender, about 20–30 minutes. When cool enough to handle, peel and roughly chop or break into large chunks.
2. While the kaukau cooks, heat the oil in a large skillet over medium heat. Add the sliced onion and sauté until soft and translucent, 5–7 minutes. Add the garlic, ginger, and chili (if using) and cook 1 minute until fragrant.
3. Stir in the chopped tomatoes and cook until they break down and form a saucy base, about 6–8 minutes. Add the flaked smoked fish and warm through, breaking large pieces into bite-sized flakes.
4. Pour in the coconut milk, lime juice, salt, and pepper. Bring to a gentle simmer, then fold in the chopped greens and cook just until wilted, 2–3 minutes. Taste and adjust seasoning.
5. Combine the cooked kaukau pieces with the coconut-fish mixture in the skillet (or transfer everything to a baking dish). Gently toss so the kaukau is coated. If you prefer a drier roast finish, spread in a single layer in a baking dish and bake 10–12 minutes to meld flavors.
6. Serve hot as a main, spooning extra coconut gravy over portions. Garnish with extra lime wedges or chopped fresh herbs if desired.