Tahitian Taro in Coconut Cream

Taro has been the staff of life in Polynesia since the first voyagers carried it across the Pacific, cultivated for centuries in the flooded terraces of the islands. Simmering it in coconut milk, taro à la coco, is one of the oldest and most beloved ways of eating it — a dish that has graced Tahitian tables for generations.

What makes it great is how the starchy, nutty taro absorbs the sweet coconut milk until it turns silky and almost creamy, with a hint of lime to brighten it. It is the perfect companion to grilled fish or poisson cru, and it proves that a humble root cooked with care can be the most comforting thing on the table.

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