Indo-Fijian rawraw
Ingredients:
- 2 tablespoons olive oil
- 1/2 teaspoon fenucreek seed
- 1/2 teaspoon cumin seed
- 2 dried chillis, chopped (optional)
- 1 teaspoon salt
- 12 Rawraw (taro leaves) OR a bunch of spinach
- 1 medium onion, chopped
- 3 cloves garlic, chopped and crushed
- 1 medium sized can coconut milk (If you can only find a large baked-beans size can, use just over half)
Wash and chop VERY finely the taro leaves. If you are using spinach instead, it doesn’t need to be chopped so finely. Put to one side.
Put the oil in a deep pan and set on a moderate heat. Add the fenucreek and cumin seed and warm through for just a few seconds.
Add onions and garlic and cook until the onion is light brown.
Add chopped taro/spinach and stir.
Add salt and chilli (if using) and stir.
Cover and cook until the taro is very soft and mushy. It’s important to make sure the taro leave are REALLY mushy because if they’re not soft enough they may irritate the throat a bit. The taro will take longer than the spinach to cook. Keep checking to make sure its not sticking – you may need to reduce the heat a bit.
When the taro/spinach is super-soft, reduce the heat to very low and add the coconut milk and stir. Simmer very gently (don’t let it boil) until hot.
Serve on a bed of rice.
