Simboro (Meat with Taro Leaves and Coconut Milk) is a traditional Vanuatu recipe for a stew of meat or fish with taro leaves cooked in coconut milk. The full recipe is presented here and I hope you enjoy this classic Vanuatu version of: Meat with Taro Leaves and Coconut Milk (Simboro).
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Ingredients:
1kg taro leaves, washed, midrib removed and chopped
500g diced meat or fish (pork, beef, chicken, or fish)
500ml coconut milk
2 onions, finely chopped
3 garlic cloves, minced
1 tbsp grated ginger
2 tbsp cooking oil
Salt and freshly-ground black pepper to taste
250ml water
Method:
Place a large pan over medium heat. Once hot add the oil and use to fry the onions, garlic and ginger for about 4 minutes or until the onion is translucent.
Add the diced meat or fish and cook until browned.
Add the taro leaves and stir well to combine with the meat or fish. Pour in the coconut milk and water. Season with salt and black pepper.
Cover the pan and simmer for about 45 minutes, or until the taro leaves are tender.
Stir occasionally during this time to prevent sticking and to ensure even cooking.
Once the taro leaves are cooked, remove from heat and let it rest for a few minutes before serving.
Simboro is traditionally served with steamed rice or breadfruit.
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