Gollai Hagon Suni

(Taro Leaf with Vegetables)
6 cups water
24 taro leaves
1 cup thin coconut milk
11/2 cups coconut cream
1 large tomato, chopped
1 tablespoon grated fresh yellow ginger
1 clove garlic, chopped
1 medium onion, sliced
1 lime or lemon (3 to 4 tablespoons juice)
1/2 teaspoon salt
Roll up one dozen taro leaves at a time and chop into 1/2 inch slices.
Put leaves into 6 cups boiling water. Boil about 1 hour or until leaves are
mushy. Drain taro leaves. Add thin coconut milk, lemon or lime juice,
ginger, garlic, onion, and tomato to taro leaves. Salt to taste. Boil together
for 6 minutes. Add coconut cream, boil for 3 minutes. Remove from stove
and serve with rice.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.