Talo Vai

Overview

Talo Vai is a comforting island-style stew centered on creamy roots and lush coconut flavors. It highlights tender cubes of taro simmered gently in fragrant coconut-water and finished with velvety coconut-cream. Balanced with savory aromatics like onion, garlic, and ginger, and brightened with tangy lime-juice, this dish brings together earthiness, richness, and a clean citrus finish. A light sprinkle of scallions, fresh coriander, and optional warmth from chili-flakes ties everything together. Serve it as a hearty main with rice or flatbread for a nourishing meal.

Ingredients

• 1.5 lb taro, peeled and cut into 1-inch cubes
• 2 cups coconut-water
• 1 cup coconut-cream
• 1 medium onion, finely sliced
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 tablespoons vegetable-oil
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black-pepper
• 1/2 teaspoon chili-flakes (optional)
• 2 tablespoons lime-juice
• 2 tablespoons chopped scallions
• 2 tablespoons chopped coriander

Equipment

• Large heavy pot with lid
• Cutting board and sharp knife
• Wooden spoon
• Measuring cups and spoons

Preparation

1. Prep the roots: Peel the taro and cut into even cubes; rinse and pat dry.
2. Aromatics: Slice the onion, mince the garlic and ginger.
3. Measure liquids: Have the coconut-water and coconut-cream ready.
4. Finishing touches: Chop the scallions and coriander; reserve the lime-juice.
5. Seasoning: Combine the salt, black-pepper, and chili-flakes (if using).

Cooking Steps

1. Warm the pot over medium heat and add the vegetable-oil. Add the onion and cook, stirring, until translucent, about 5 minutes.
2. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
3. Add the taro and toss to coat. Pour in the coconut-water, bring to a gentle boil, then reduce to a simmer. Cover and cook until the taro is tender when pierced, about 15–20 minutes.
4. Uncover, stir in the coconut-cream, and season with the prepared salt, black-pepper, and chili-flakes. Simmer to thicken slightly, about 2 minutes, stirring gently to avoid breaking the taro.
5. Turn off the heat, fold in the lime-juice, and scatter the scallions and coriander on top. Taste and adjust with more salt or lime-juice if desired.

Serving and Pairings

Ladle into warm bowls and finish with a pinch of chili-flakes for gentle heat. The lush body from coconut-cream and the earthy sweetness of taro are lifted by fresh lime-juice, while crisp scallions and fragrant coriander add brightness. Enjoy with steamed rice or a sturdy flatbread to soak up the sauce.

Chef Tips

• Cut taro into even cubes so every piece cooks at the same pace.
• Rinse the cut taro briefly to remove excess starch before simmering.
• For a richer finish, stir in a splash more coconut-cream off the heat.
• Adjust seasoning at the end with a little extra salt or lime-juice as needed.

Storage and Reheating

Cool, cover, and refrigerate in an airtight container. Reheat gently over low heat, loosening the sauce with a spoonful of coconut-water if it thickens. Refresh with a sprinkle of scallions and coriander just before serving.

FAQ

Can I make it spicier?

Absolutely—add more chili-flakes or bloom them in the hot vegetable-oil at the start for deeper flavor.

How do I know the taro is done?

The taro is tender when a knife slips in with little resistance after about 15–20 minutes of gentle simmering.