Entree: Tokelau – Fai'ai Pipi (Coconut-braised small shellfish cooked with taro leaves and island seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pipi clams, scrubbed
- 1 tbsp (15 ml) coconut oil
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 3 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1–2 small bird's eye chilies, thinly sliced (optional)
- 1 cup (240 ml) coconut cream
- 1/2 cup (120 ml) water
- 8 large taro leaves, rinsed and stems trimmed, about 8 oz (225 g)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- Cooked boiled taro or breadfruit, for serving

Show original ingredient measurements

- 2 lb (900 g) pipi clams, scrubbed
- 1 tbsp (15 ml) coconut oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1–2 small bird's eye chilies, thinly sliced (optional)
- 1 cup (240 ml) coconut cream
- 1/2 cup (120 ml) water
- 8 large taro leaves, rinsed and stems trimmed, about 8 oz (225 g)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- Cooked boiled taro or breadfruit, for serving

Instructions

1. Blanch the taro leaves in a large pot of boiling water for 2–3 minutes until just softened; drain and set aside. This reduces the raw astringency and makes leaves pliable.
2. Heat the coconut oil in a wide, heavy saucepan over medium heat. Add the onion and sauté 3–4 minutes until translucent. Add the garlic, ginger, and chilies and cook 1 minute until fragrant.
3. Stir in the coconut cream and water, bring to a gentle simmer, then season with salt and pepper and add the lime juice.
4. Add the pipi clams to the simmering sauce, cover, and cook 5–8 minutes until the clams open. Discard any clams that remain closed.
5. Gently fold the blanched taro leaves into the pan to wilt them in the sauce for 1–2 minutes so they pick up the coconut flavors.
6. Serve hot spooned over boiled taro or breadfruit, with extra lime on the side.