While the taro bakes, pour the coconut cream into a pot and warm it on medium heat. Slice each taro in half lengthwise and place each piece onto an oven tray and straight onto the middle oven rack to bake.Ĭook the taro for an hour until the smell of the vegetable takes over the kitchen. Peel off the taro skin including slicing off the top and bottom parts – Aunty Fulu would use the lip of an unopened corned beef can to shave the taro skin off, which she finds is better than using a knife which can easily cut off bits of taro along with the skin. 2 pink taro (preferably the taro imported from Sāmoa or Fiji).“My Sāmoan colleagues do recommend eating baked taro with corned beef.” The finish product of the taro tokotokoi. “A big fakafetai lasi to Fulu for sharing her wisdom of food,” she adds. “I always have to ask who made it because I will only eat it if it’s made by Aunty Fulu,” T-Pole laughs.

There’s always a fakaala (feast) and one of the most popular dishes on the table is the baked taro. This particular dish reminds he r of special occasions with the Tuvalu community. Th e main ingredients are taro and coconut cream, and the dish basically means “you bake the taro and once it’s ready, mash the taro up into pieces and pour coconut cream on top,” T-Pole explains.

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