Young taro leaves simmered down with onion and coconut cream into a soft, rich side dish, eaten across the Cook Islands alongside fish or meat. Taro leaves must always be cooked thoroughly — undercooked or raw taro leaf is genuinely unsafe to eat.
Wilt the taro leaves
Put the chopped taro leaves and sliced onion into a pot over medium heat and stir until the leaves wilt right down.
Simmer with coconut cream
Pour in the coconut cream, add a little salt, and simmer, stirring occasionally.
Cook until fully tender
Keep simmering until the taro leaves are completely soft with no fibrous bite left and the coconut cream has thickened around them.
Serve warm
Serve the rukau warm as a side dish alongside fish or meat.
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