- 2 large sweet potatoes, peeled and cubed
- 1 bunch of greens (such as spinach, kale, or taro leaves), washed and chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-2 tomatoes, diced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Coconut cream (optional, for serving)
- In a large pot, bring water to a boil. Add the sweet potato cubes and cook until tender, about 10-15 minutes. Drain and set aside.
- In another pot, bring water to a boil and blanch the chopped greens for a few minutes until they are wilted. Drain and set aside.
- In a large frying pan or skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant.
- Add the diced tomatoes to the pan and cook until they start to soften.
- Add the cooked sweet potatoes and blanched greens to the pan. Stir well to combine all the ingredients.
- Season with salt and pepper to taste. Cook for a few more minutes to allow the flavors to meld together.
- Remove from heat and serve the Kaukau and Greens as a side dish or as a main course.
- If desired, drizzle coconut cream over the dish before serving to add richness and flavor.
Kaukau and Greens is a nutritious and filling dish commonly enjoyed in Papua New Guinea. It celebrates the locally abundant sweet potatoes and incorporates leafy greens for added freshness and nutritional value. It can be served on its own or accompanied by other dishes as part of a larger meal.