Solomon Islands Taro Leaf Peanut Stew

Ingredients

• 10 cups taro leaves or spinach, finely chopped
• 1/2 cup smooth peanut butter
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, minced
• 3 ripe tomatoes, diced
• 2 cups vegetable stock or water
• 1 1/2 cups rice, for serving
• 2 limes, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. If using true taro leaves, strip out the thick central ribs and plan on a long cook; raw taro leaf is sharply irritating and only sustained heat breaks that down. Spinach needs far less time.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat 2 tablespoons of the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes until golden, then add the garlic, ginger, and chili for 30 seconds.
4. Add the tomatoes and cook for 8 minutes until they break down and the oil separates.
5. Add the leaves in handfuls with the stock, cover, and cook over low heat for 40 minutes for taro leaves or 20 minutes for spinach, until completely tender.
6. Whisk the peanut butter with 1 cup of the hot cooking liquid until smooth and pourable before it goes anywhere near the pot; added neat it seizes into lumps.
7. Stir the thinned peanut butter in and simmer uncovered for 15 minutes, stirring often so it does not catch, until thick and glossy with oil rising to the surface.
8. Season with salt and lime and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains peanuts.

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