Takihi is a dish of layered papaya and taro with coconut cream. It is a specialty of Niue.

Takihi uses a Polynesian variety of papaya, locally called pawpaw. Large taro root is sliced and layered with papaya slices, and coconut cream is poured over. Then it is wrapped tightly with banana leaves or similar leaves and roasted. The finished takihi has a nice blend of sweet and neutral flavors and a nice texture. It can make a good side dish.

Recipe

Ingredients

• 1 ripe Polynesian papaya(pawpaw), peeled and seeded and sliced
• ½ taro, peeled and sliced
• 1 cup coconut cream
• ½ tsp sea salt

Directions

• layer taro, papaya on banana leaf
• add salt, coconut cream
• wrap tightly with banana leaf
• roast(425ºF) 1 to 2 hours
• serve