1 lb taro leaves
1 small slice ginger, minced
½ green pepper (capsicum), chopped
Juice of a lemon
Dash of pepper
1 small onion, chopped
1 clove garlic, minced
½ tsp salt
1 cup coconut milk

Wash taro leaves; remove stems and chop into large pieces.

In a saucepan cover leaves with enough water to let them boil freely. Simmer 20 minutes; drain.

Add onion, green pepper, ginger, garlic, lemon juice, salt and pepper. Simmer for 5 minutes on low heat.

Add coconut milk; bring to a boil and remove from heat immediately.

Serve warm. Makes 8 servings.

Hawaiian publications supplied by Douglas Irvin

DATE: July 1981

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