International Cuisine

Exploring the world through food.

Taro Root Chips

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Taro root chips make a wonderful treat and taro root is a staple food on the remote islands of  Tuvalu and Solomon Islands. The taro root is an interesting tuber and can be cooked several ways, it is used in many cultures and cuisines.   This recipe calls for it first being boiled and then fried.  The result is a delicious chip to enjoy on its own or with any type of ceviche.

A basketful of Taro root chips

Taro root has all sorts of health benefits. It is rich in fiber and other important nutrients, as a resistant starch it may help control blood sugar, due to its high fiber content, it may reduce the risk of heart disease, it even has anticancer properties. It is said that taro root is good for your gut health and can even help you lose weight. Health reasons or not, it is delicious with a little ceviche on top.

Did you know that about 5 percent of the population on the Solomon Islands have blonde hair?  This has been a mystery for quite some time until a scientist discovered a blonde gene unique to the people there.  As you can imagine the blonde hair is striking against the dark skin of the natives.  

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu.  There you will also find more authentic recipes to go with your taro root chips,  like palusami, tuna coconut curry, and coconut pudding.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A basketful of Taro root chips
5 from 3 votes
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Taro Root Chips

A lovely chip made from taro root.

Course Appetizer
Cuisine Solomon Islands, Tuvalu
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 376 kcal
Author Darlene at International Cuisine

Ingredients

  • 1 lb. taro root peeled
  • 1/2 cup oil for frying
  • 1 clove garlic minced
  • salt and pepper to taste

Instructions

  1. Peel the taro root and place in salted boiling water until just tender (take care not to overcook or it will become mushy and fall apart.)
  2. When cool, cut into slices
  3. heat cooking oil over medium high heat, add taro root to oil and cook until golden brown, flip over and brown other side.
  4. Remove and sprinkle with salt, pepper and minced garlic clove.
  5. Enjoy on its own or a scoop for some fresh ceviche.
Nutrition Facts
Taro Root Chips
Amount Per Serving
Calories 376 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 2g13%
Sodium 13mg1%
Potassium 670mg19%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 1g1%
Protein 2g4%
Vitamin A 86IU2%
Vitamin C 5mg6%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Tuna Coconut Curry (A main dish from Oceania)

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This is a lovely recipe that comes from the remote islands of Oceania like, Solomon Islands and Tuvalu. Of course tuna is a common fish caught in the Pacific Ocean and this is a wonderful recipe to prepare it.  It has a bit of spice and it has a wonderful sauce made with coconut milk.  One can just imagine enjoying this on a palm lined pristine beach.

A plateful of tuna coconut curry served with coconut rice

I love these recipes that cook up in a jiffy and in one pot, and this is one of them.  Please make sure to use really fresh tuna and do not overcook it.  It actually tastes amazing if slightly under cooked. You will love it. One interesting ingredient in this dish is cucumber that is cooked, it was surprisingly good although I must admit, I had never had it cooked before, have you?

Did you know that the nation of Tuvalu actually makes most of its revenue from its internet country code being .tv? It turns out that domain has become very popular with all the new streaming services.  Not bad for a small country of only 11,000 people.

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu.  There you will also find more authentic recipes to go with your tuna coconut curry like palusami, taro root chips, and coconut pudding.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plateful of tuna coconut curry served with coconut rice
5 from 2 votes
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Tuna Coconut Curry

A quick and easy, healthful recipe that cooks up in a jiffy!

Course Main Course
Cuisine Solomon Islands, Tuvalu
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 297 kcal
Author Darlene at International Cuisine

Ingredients

  • 3 Tablespoons coconut oil
  • 1 medium onion chopped
  • 1 teaspoon ginger grated
  • 2 cloves garlic minced
  • 2 Thai bird chili peppers
  • 1 Tablespoon curry powder
  • 1 14 oz. can coconut milk
  • 4 scallions chopped
  • 1 cucumber peeled, seeded and cut lengthwise, julienne style
  • 4 Tablespoons soy sauce
  • 1 lb tuna steaks, raw cut into cubes

Instructions

  1. Heat up the coconut oil in a wok or skillet

  2. Cook the onions over medium-high heat until translucent, about 5 minutes

  3. Add in the ginger, garlic, red chilies and curry powder, reduce heat and cook until fragrant.

  4. Stir in the coconut milk, green onion and cucumber

  5. Add in the soy sauce and stir to combine

  6. Add in the tuna cubes and cook until desired preference. Do not overcook.

  7. Serve with coconut rice, or regular steamed rice.

Nutrition Facts
Tuna Coconut Curry
Amount Per Serving
Calories 297 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Cholesterol 43mg14%
Sodium 1055mg46%
Potassium 522mg15%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 30g60%
Vitamin A 2682IU54%
Vitamin C 11mg13%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Palusami (A corned beef, taro root leaves and coconut dish)

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Palusami is a beloved dish all over Oceania.  It is typically made with canned corned beef aka Spam.  It seems like an odd dish for island nations but when you think about it, they eat fish all the time so a little canned beef is a welcome ingredient.  This dish is also typically made with taro root leaves however they can be a bit tricky to find here in the states.  You may find them at your Asian grocer however if you can’t find them, spinach is a lovely substitute.  Honestly, I was totally skeptical about this dish but it turned out delicious.  You really should try it!

A bowl of palusami (corned beef, taro root and coconut)

Okay, I realize that this is not the most appetizing dish I have made but it truly has lovely flavor.  It is easy to make and if you know anyone from remote nations like Tuvalu or Solomon Islands or other Oceania nations,  they will flip if you make this for them. 

Did you know that many of these remote island nations have to import nearly all of their food.  On Tuvalu for example they only have coral atolls so things are very hard to grow in that saline environment.  They of course have an abundance of fish and seafood.  I remember when we were in Christmas Island, we thought we were doing the people a favor by giving them all the fish we caught on the only deep sea vessel they had on the island.  When we left we noticed a bunch of ice chests lined up to go on the plane.  It turns out they wanted to sell the fish to the market in Hawaii and get the cash to buy some meat, lol!

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu.  There, you will also find more authentic recipes to go with your Palusami, like taro root chips, tuna coconut curry and coconut pudding.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl of palusami (corned beef, taro root and coconut)
4.6 from 5 votes
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Palusami (A corned beef, taro root leaves and coconut dish )

A wonderful use of canned corned beef, a surprisingly yummy dish.

Course Side Dish
Cuisine Solomon Islands, Tuvalu
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 108 kcal
Author Darlene at International Cuisine

Ingredients

  • 1 12 oz (0.45 kg) can Corned beef
  • 1/2 bunch Taro leaves or spinach chopped
  • 1 small Yellow onion chopped finely
  • 2 cloves Garlic minced
  • 2 Tablespoons Soy Sauce
  • 3/4 cup Coconut Milk divided

Instructions

  1. Preheat oven to 350 degrees.

  2. In a large saucepan over medium heat, sauté your onions, stirring constantly until translucent.

  3. Add the minced garlic to the onions and stir for another minute.

  4. Turn the heat up to medium high and add the corned beef and soy sauce. Use a fork to shred the corned beef. Cook stirring occasionally until a bit browned but not burnt.

  5. Add in the half of the coconut milk and bring to a simmer.

  6. Grease a casserole dish and put down half of the chopped spinach, spoon in the corned beef mixture and then add the rest of the chopped spinach on top. Pour over the remaining coconut milk, add a little salt and pepper to taste.

  7. Cover the casserole dish tightly with foil and bake for 45 minutes.

  8. Serve with rice.

Nutrition Facts
Palusami (A corned beef, taro root leaves and coconut dish )
Amount Per Serving
Calories 108 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g50%
Cholesterol 1mg0%
Sodium 546mg24%
Potassium 375mg11%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 3985IU80%
Vitamin C 14mg17%
Calcium 56mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

Coconut Pudding ( A Dessert from Solomon Islands and Tuvalu)

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Coconut pudding is a super quick and easy recipe to make.  I actually think it is more like a jello than a pudding.  It is very tasty and would be perfect for hot summer day on the beach.  I served it  in a coconut shell for a unique presentation.

Coconuts are abundant on both of these island nations, Solomon Islands and Tuvalu.  You can of course make the coconut pudding using fresh coconut milk which would be most authentic or you can also make it with canned coconut milk.  Sometimes opening a coconut can be a bit intimidating but the truth is if you use a corkscrew and poke one of the eyes you can remove the water.  Then you can give the coconut a good whack with the back side of sturdy clever and it will crack right open. If you want to remove the flesh of the coconut this tool comes in very handy. 

Did you know that Tuvalu is the least visited country in the world?  It is quite remote and may be one of the first to go under the sea due to climate change.  If you would like to learn more about these countries be sure to check out “Our Journey to Solomon Islands and Tuvalu”

If you are looking for more authentic Oceania recipes be sure to check out my other recipes Taro Root Chips, Palusami, and Tuna Coconut Curry. 

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 3 votes
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Coconut Pudding (A Sweet Island Dessert)

This is a super quick and easy recipe that would be perfect for a warm summer day on the beach

Course Dessert
Cuisine Solomon Islands, Tuvalu
Prep Time 5 minutes
Cook Time 7 minutes
refrigeration time 1 hour
Total Time 1 hour 12 minutes
Servings 4
Calories 255 kcal
Author Darlene at International Cuisine

Ingredients

  • 2 14 0z Cans Coconut Milk unsweetened
  • 1/2 Cup cornstarch
  • 1 Cup Sugar
  • 1/4 teaspoon Salt
  • 2 Coconuts Cut in half for serving

Instructions

  1. In a medium size saucepan add in all the ingredients and cook over medium high heat.

  2. Stir constantly until the sugar and cornstarch is dissolved.

  3. Keep stirring until the mixture starts to boil, thicken and is smooth.

  4. Remove from heat and place in a covered bowl into the refrigerator for about 1 hour until chilled.

  5. When you are ready to serve prepare your coconuts if using as a serving vessel.

  6. Scoop the coconut pudding into the coconuts and serve.

Nutrition Facts
Coconut Pudding (A Sweet Island Dessert)
Amount Per Serving
Calories 255 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 147mg6%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 50g56%
Protein 1g2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.