Gollai hagun suni(gollai hågun suni) is the leaf of the red taro(suni) plant cooked in coconut cream, a vegetable dish often shared at Chamorro fiestas. Turmeric gives it a yellow color. Chili and citrus juice may be added.
Similar dishes of taro leaf cooked in coconut are made throughout the Pacific: rourou in Fiji, luau in Hawaii, and laing in the Bikol region of the Philippines, among others.
Recipe
Ingredients
- 2 clove garlic, minced (optional)
- 2 shallot, sliced
- 1 tbsp piece turmeric root(mango’), grated
- 1 lb taro leaf(hågon suni), thinly sliced
- ½ tsp salt
- 2 cup water
- 1 – 2 cayenne chili or bird eye chili, chopped (optional)
- 1 cup coconut cream
- 2 tbsp calamansi juice or lime juice or coconut vinegar (optional)
Directions
- saute garlic, shallot, turmeric
- add taro leaf, chili, salt, coconut cream, water
- simmer until taro leaf is fully cooked, at 45-90 minutes
- mix in lime juice
- serve