KEY POINTS:
There should be plenty of taro dishes at this weekend's Pasifika Festival at Western Springs. That will suit Kas "The Feelstyle" Futialo. It's his favourite food.
Growing up, the hip hop artist once had to go two weeks without the Samoan dish faalifo talo - taro and coconut cream - and had " withdrawal symptoms".
"I learned how to make it watching my mum many times over. It is part of my regular diet and has been since I was 5 years old. That is why I have such an amazing physique now (ha-ha)."
He's playing at Friday's opening concert and again on Saturday (for more information see www.aucklandcity.govt.co.nz). But if you can't wait for some taro, here's his recipe.
taro
1 can of coconut cream
1 medium onion
1 Tbs salt
1/2 cup flour
1. Peel the taro and chop into small pieces ( 1/2 the size of your hand).
2. Wash taro after peeling and place in a large pot, cover with water and boil on high heat for 25 minutes or until soft like a boiled potato. While the taro is boiling, pour the coconut cream into a bowl. Add a little bit of flour, salt and stir until thickened to rich creamy consistency.
3. Chop onions and add to coconut cream.
4. Drain water from pot. Turn heat to low, place pot back on heated element. Pour coconut cream with onions over taro and simmer for 5 minutes, then turn element off and allow taro to simmer for another 5 minutes. Serve with corned beef.
Dine with winning wines
The food and wine matches at the Royal Easter Show Wine Awards trophy presentation dinner should be quite something.
As each of the 14 trophy-winning wines are announced, the bottles will arrive on tables with an accompanying degustation, prepared by Bracu's Peter Thornley.
The dinner is on March 24 at the ASB Showgrounds. Tickets are $160 each, email emma@asbshowgrounds.co.nz or phone (09) 623 7726.
