Noumea
September 20 2017

The Pacific Community (SPC) Health Division launched a taro cookbook during a dinner held as part of the meeting of diabetes associations in Nadi on Wednesday, 20 September 2017. The cookbook shares taro-based recipes from several countries in the region and is designed to promote the nutritional quality of this food item along with the Pacific’s rich cooking traditions. Taro corms, stems and leaves are all edible and can be prepared in different ways depending on the country.

With this cookbook, you can invite taro and Pacific culture to your table!

Download

You can also see 8 posters that go along with the book by clicking on the link below:

Tahiki: Enjoy the sweet/salty taste of this traditional dish from Niue
Tahiki: Enjoy the sweet/salty taste of this traditional dish from Niue

 

Tuna and taro patties from Tuvalu: Blending tradition and the modern world
Tuna and taro patties from Tuvalu: Blending tradition and the modern world

 

Palusami: A Samoan recipe that is popular throughout the Pacific!
Palusami: A Samoan recipe that is popular throughout the Pacific!

 

Lakeno: Taro shows off from Solomon Islands
Lakeno: Taro shows off from Solomon Islands

 

Faikakai: The sweet taste of Tonga
Faikakai: The sweet taste of the Kingdom of Tonga
‘Côvö’ taro stem: Kanak tastes and traditions from New Caledonia
‘Côvö’ taro stem: Kanak tastes and traditions from New Caledonia

 

Popoi: A dish prepared by women in the Austral Islands in French Polynesia
Popoi: A dish prepared by women in the Austral Islands in French Polynesia

 

Rourou soup: Taro leaves take centre stage in Fiji
Rourou soup: Taro leaves take centre stage in Fiji