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

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

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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

Vai Ika (Tuna and Taro leaves)

Serves 4-6

Nutritional value per serving:

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


  • 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:

  1. Preheat oven to 185°C (365°F).
  2. 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.
  3. 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.
  4. Add onion, spring onions, chilli and coconut milk on top of the tuna, and cover with remaining green leaves.
  5. Wrap everything inside the foil into a parcel.
  6. Place parcel in a deep baking tray and bake for approx.
    30-40 minutes.
  7. Remove from oven and carefully unwrap foil and transfer to
    serving dish.
  8. Serve immediately.


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