This may sound weird to some people but is a delicious gratin, excellent with roasted or barbecued pork. Takihi is usually made with the famous Niue white taro, but several Niueans told me it could also be made with kumara, so that is what I have used as kumara is easier to get here. The coriander is my idea and works well.
|1 large||Pawpaw, or 2 medium, peeled, deseeded and sliced 1cm (Main)|
|1 ⅓ kgs||Purple kumara, peeled and sliced 1cm thick (Main)|
|200 ml||Coconut cream|
|1 small handful||Coriander sprigs|
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- Heat the oven to 200C.
- In an ovenproof dish, use ¼ of the pawpaw to make a layer in the bottom of the dish. Add a layer of ¼ of the kumara and sprinkle with salt. Repeat with the remaining pawpaw and kumara, finishing with pawpaw. Pour over the coconut cream and water.
- Cover with lightly oiled foil and place in the oven for 1 hour, then uncover and cook a further 30 minutes or until the kumara is tender, the top is browned and all the liquid has been absorbed.
- Remove from the oven and serve sprinkled with coriander.