Description
Stewed Taro Leaves, also known as Brède Songe Touffé, is a traditional Caribbean dish featuring tender taro leaves and stems slow-cooked with aromatic spices, tomatoes, and chickpeas to create a creamy, flavorful greens dish perfect to serve with roti or rice.
Ingredients
Vegetables and Greens
- 300 g taro leaves and stems (about 10–12, depending on size)
- 60 g chopped tomatoes (1/4 cup, fresh or canned)
- 1 shallot or small onion (red or white)
- 1–2 cloves garlic, finely chopped
- 1 tablespoon minced ginger
Spices and Seasonings
- 3/4 teaspoon ground cumin
- 1/2 teaspoon tamarind paste (diluted in warm water, seeds removed, optional)
- Salt to taste
Other Ingredients
- 75 g brown chickpeas (1/2 cup cooked; regular chickpeas can be substituted)
- 1 tablespoon cooking oil (or sunflower oil)
Instructions
- Prepare the taro leaves and stems: Separate the leaves from the stems by cutting them at the base. Be cautious as the stems contain an irritant; wearing gloves is advised if you have sensitive skin.
- Clean and cut stems: Wash the stems thoroughly, peel if tough, and cut into small pieces. Tender stems don’t require peeling. These will soften significantly during cooking.
- Slice the leaves: Cut leaves lengthwise, stack, roll tightly, and cut into thin ribbons to ensure smooth cooking. Wash the ribbons thoroughly and drain well.
- Start cooking the stems: Heat 1 tablespoon oil in a large pan over medium-high heat. Add minced ginger, then onions and garlic. Sauté for about 1 minute until fragrant.
- Add spices and stems: Stir in cumin, add a splash of water if onions stick, then add the stem pieces. Cover and cook for 10 minutes, adding water as necessary to prevent sticking.
- Add the leaves and salt: Add the sliced taro leaves and a small pinch of salt to aid cooking. Stir, add a bit of water, cover, reduce heat to medium, and cook for 45 minutes, stirring occasionally and mashing for creamy texture as the leaves soften.
- Incorporate tomatoes and tamarind: After the leaves turn a deeper green, add chopped tomatoes and diluted tamarind paste (if using). Stir to combine.
- Add chickpeas and finish cooking: Stir in the cooked chickpeas, cover, and simmer for an additional 10 minutes to blend flavors.
- Adjust and serve: Turn off the heat, adjust salt to taste, and serve the stewed taro leaves hot with roti or rice accompanied by other curries and condiments.
Notes
- Wear rubber gloves when handling taro stems to prevent skin irritation.
- If tamarind paste is omitted, check tomato sourness before adding salt.
- Adding water during cooking prevents the greens from sticking and ensures a creamy finish.
- You can substitute brown chickpeas with regular canned chickpeas if preferred.
- Cooking times may vary based on the toughness of the taro stems and leaves.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
