Umu-Baked Taro
Whole taro corms baked over hot stones in an earth oven until tender and slightly smoky, served as the starchy base of a to'ona'i spread. The texture is dense and dry, meant to soak up coconut cream and juices from accompanying dishes.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Earth oven stones (or a covered charcoal pit)
- •Banana leaves
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 0
- carbs
- 50
- protein
- 2
- calories
- 210
Instructions
- 1
Build a fire over stones in the umu (earth oven) pit. Let it burn down until the stones turn white-hot.
- 2
Rake away the embers. Spread the hot stones into an even layer.
- 3
Cover the stones with banana leaves. Set the taro corms on top.
- 4
Cover with more banana leaves. Add a layer of sacking or leaves to trap the heat.
- 5
Let it cook undisturbed for about 1.5 hours. Poke one corm with a knife to check that it is tender.
- 6
Carefully uncover the pit and lift out the taro. Let it cool slightly before serving.
Chef's tips
Pick taro corms of similar size so they cook evenly. Poke the skin once so steam can escape without splitting the flesh.
Storage
Wrap cooled taro and refrigerate up to 3 days.
Reheating
Reheat wrapped in foil in a low oven, or steam until warmed through.
Common mistakes to avoid
- •Taking the taro out too early, leaving a hard center
- •Not covering the umu tightly, which lets the heat escape too fast
Serving suggestions
Cooked Umu-Baked Taro?
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