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Taro is a starchy root vegetable that is traditionally cooked as part of the Papua New Guinean Chicken & Vegetable Mumu dish. This recipe requires the Taro be cooked separately to the Mumu but is served as a key element of the dish.

  • Time: 45 minutes
  • Serves: 6-8 people
  • *Served with Chicken & Vegetable Mumu (recipe provided)


Peeled taro, cut in chunky pieces
1 teaspoon
Coconut milk
400ml can
Spring onions, washed & thinly sliced

Download the recipe


  1. Place taro in large saucepan & just cover with water & cover with a lid. Cook on high heat, bringing to a boil.

  2. When the taro is soft enough to break with a fork, add salt & the coconut milk. Cover again & bring back to boil then remove from heat.

  3. Garnish with spring onion to serve as a key component of the Chicken & Vegetable Mumu.

Cook’s Notes:
Keeping the taro covered prevents losing too much moisture.