Simboro

Prepare the Leaves

If using taro or banana leaves, wash them thoroughly and pat them dry. If the leaves are stiff, briefly pass them over a flame to make them more pliable.

Prepare the Filling

In a mixing bowl, combine the grated yam, taro, or cassava with the finely chopped onion, minced garlic, minced ginger, salt, and black pepper. Mix well to combine.

Assemble the Simboro

Lay out a taro leaf (or substitute) on a clean surface.

Place a spoonful of the filling mixture onto the center of the leaf.

Fold the sides of the leaf over the filling and roll it up tightly to create a parcel.

If using banana leaves or aluminum foil, wrap the parcel to secure it.

Steam the Simboro

Place the wrapped parcels in a steamer basket.

Steam over boiling water for about 30-40 minutes, or until the filling is cooked through and the leaves are tender.

Prepare the Coconut Milk Sauce

In a small saucepan, heat the coconut milk over low heat until warmed. Do not let it boil.

Serve

Remove the simboro parcels from the steamer and carefully unwrap them if using banana leaves or aluminum foil.

Drizzle the warm coconut milk over the simboro before serving.

Note: Simboro is a traditional dish from Vanuatu that features grated root vegetables wrapped in taro leaves and steamed. It is often served with coconut milk for added flavor and richness.