Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Taro | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 kg taro root (Tarua)
- 1 1/2 kg pork loin
- 6 teaspoons curry
- 6 teaspoons paprika
- 1 onion
- 2 cloves garlic
- 2 teaspoons flour
- 2 teaspoons cooking oil
- 200 ml coconut milk
- salt, to taste
- pepper, to taste
- =
Directions
Get all the ingredients and tools ready.
Wash and peel the taro, cut into cubes and blanch 10 minutes in salted water.
Drain and put aside.
Peel and chop the onion and the garlic.
Cut the meat into cubes.
Sear the meat in a heavy Dutch oven, add the onion, paprika and curry, singe with the flour.
Add salt and pepper.
Put water, add garlic and the taro.
Cook for 40 minutes stirring regularly.
Check seasonings, bind with the coconut milk and serve hot.