Recipes for Change: Vai Ika (Tuna and taro leaves)

Climate Threats:

Increased occurrence of droughts are causing lower taro yields and higher prices
Rising sea levels will eventually impact on
agricultural land
Increases in frequency of climate events
Offering alternative or climate resilient seed strains to replace taro.
Providing training and capacity building exercises for rural communities to better enable them to deal with the effects of climate change.

The Recipe

Serves 4-6

Nutritional value per serving:

• Calories: 554 • Fat: 20g • Carbs: 11g • Protein: 81g

Ingredients:

Calories: 554
Fat: 20g
Carbs: 11g
Protein: 81g
2 kg of fresh tuna meat, sliced 1cm in width
10 washed taro leaves (or equivalent dark leafy greens including collards, silver beet, large spinach or kale)
500 ml of coconut milk
1 medium sized onion
3 green spring onions/shallots
3 fresh chillies Salt

Cooking instructions:

Preheat oven to 185°C (365°F).
Place two large sheets of aluminium foil (approx. 60 cm
in length) on baking tray. In the middle of the foil, place 4-6 green leaves, side by side with no gaps.
Season the tuna with a little salt, and place in the centre of the foil on top of the leaves. Fold up the sides of the foil to form a leak-proof parcel.
Add onion, spring onions, chilli and coconut milk on top of the tuna, and cover with remaining green leaves.
Wrap everything inside the foil into a parcel.
Place parcel in a deep baking tray and bake for approx.
30-40 minutes.
Remove from oven and carefully unwrap foil and transfer to
serving dish.
Serve immediately.

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