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FoodieAtlas Recipes around the World

Takihi

Takihi
Solomon-Islands
⏱ — min. Serves: —

Ingredients

  • 1 medium taro root, peeled and thinly sliced
  • 1 medium breadfruit, peeled and thinly sliced (or substitute with sweet potatoes if breadfruit is unavailable)
  • 2 cups coconut cream
  • 1/2 cup brown sugar (optional, for sweetness)
  • 1/2 teaspoon salt
  • Banana leaves or aluminum foil (for wrapping, optional)

Instructions

Prepare the Ingredients

Peel and thinly slice the taro root.

Peel and thinly slice the breadfruit or sweet potatoes.

Layer the Ingredients

In a baking dish or large pot, arrange a layer of taro slices.

Add a layer of breadfruit (or sweet potato) slices on top of the taro.

Sprinkle a little salt over the layers and, if desired, a bit of brown sugar for sweetness.

Repeat the layers until all the taro and breadfruit/sweet potatoes are used.

Add Coconut Cream

Pour the coconut cream over the layered ingredients, ensuring everything is well-coated.

Wrap (Optional)

If using banana leaves, wrap the layered mixture in the leaves and secure with kitchen twine or toothpicks. Alternatively, you can cover the baking dish with aluminum foil.

Cook the Takihi

Preheat your oven to 350°F (175°C) if baking, or prepare a steamer if steaming.

If baking, place the wrapped or covered dish in the oven and bake for about 1 hour, or until the taro and breadfruit/sweet potatoes are tender.

If steaming, place the wrapped mixture in a steamer basket and steam for about 1 hour, or until tender.

Serve

Allow the takihi to cool slightly before serving.

Enjoy your meal!