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Taro Leaf Gratin

Name: Taro Leaf Gratin
Total time: 40 min
Yield: Serves 2
Cuisine: Tuvalu
Ingredients: 300g Spinach; 200ml Coconut milk; 80g Melting cheese; 1/2 Onion; A pinch Salt; A pinch Pepper

Main Dish

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Taro leaves simmered tender in coconut cream, baked with cheese — an island twist on French gratin.

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📖 The Story Behind This Dish

An island adaptation of the French dish "gratin," born in Guam and later spreading to Tuvalu. Taro leaves are simmered in coconut cream, then topped with cheese and baked — a fusion of South Pacific and European cuisine.

🌆 Where it's eaten: Served alongside fresh-caught fish or canned corned beef, it's a slightly special-occasion side dish.

🥕 Ingredients (serves 2)

Spinach 300g
Coconut milk 200ml
Melting cheese 80g
Onion 1/2
Salt A pinch
Pepper A pinch

👩‍🍳 Instructions

Blanch the spinach briefly, squeeze out excess water, and roughly chop.
Thinly slice the onion and sauté lightly.
Spread the spinach and onion in a baking dish and pour the coconut milk over.
Season with salt and pepper, then top generously with cheese.
Bake at 400°F (200°C) for about 15 minutes until golden brown.

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