Ina Simpson with her Rukau Kai dish, before the taro leaves are wrapped.
Ina Simpson’s Rukau Kai 5 medium sized taro leaves (stems removed)
200g of pork (chopped)
1/2 a small onion (sliced)
Coconut cream (Kara brand)
1/4 of a red capsicum (diced) 1.
Remove taro stems and wash leaves
2.
Place taro leaves on top of each other in a small foil tray
3.
Mix all other ingredients together in a bowl
1 strip of bacon (chopped)
Salt and pepper to taste 4. Place the mixture on the taro leaves and wrap up like a parcel then cover the foil tray with a foil cover 5.
Place the foil tray inside a roasting tray filled with water
6. Bake at 200C for 1 hour 30 minutes until cooked
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