Niuean Takihi Taro Papaya Bake

Ingredients

• 1 1/4 lb taro or waxy potato, peeled and thinly sliced
• 1 green or barely ripe papaya, peeled and thinly sliced
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, sliced
• 4 cups green salad leaves
• 2 limes, 1 juiced and 1 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat the oven to 375F (190C) and oil a baking dish. Peel the taro under running water or in gloves, as the raw sap irritates skin.
2. Slice the taro and papaya as thinly and evenly as you can, about 1/8 inch. Uneven slices are the main reason takihi bakes unevenly, leaving hard taro next to collapsed papaya.
3. Heat the oil in a skillet and cook the onion with a pinch of salt for 6 minutes until soft, then add the garlic, ginger, and chili for 30 seconds.
4. Whisk the coconut milk with the softened onion mixture, the salt, and the lime juice.
5. Layer the taro and papaya slices alternately in the dish, seasoning lightly between layers and overlapping them like roof tiles.
6. Pour the coconut mixture evenly over the top, pressing the layers down so the liquid comes up around them and nothing sits dry.
7. Cover tightly with foil and bake for 40 minutes, then uncover and bake for 15 to 20 minutes more, until a knife slides through the centre with no resistance and the top is golden and set.
8. Rest for 10 minutes so the layers firm up and cut cleanly, then serve with the salad, cilantro, and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.