Tanna Island Roasted Taro & Nangai Nut Stir-Fry – Authentic Vanuatu Recipe
Volcanic Tanna Island specialty tossing crisp taro cubes with buttery roasted island nuts.
- Country of Origin
- 🇻🇺 Vanuatu (Melanesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Cubed taro or sweet potato, Roasted canarium/macadamia nuts, Island cabbage, Garlic, Coconut oil
Ingredients for Tanna Island Roasted Taro & Nangai Nut Stir-Fry (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed taro or sweet potato, prepped into bite-sized pieces
- 1.5 cups roasted canarium/macadamia nuts, washed and trimmed
- 1 cup island cabbage
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Vanuatu seasoning (coconut oil, sea salt, fresh lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add cubed taro or sweet potato and roasted canarium/macadamia nuts along with coconut oil, sea salt, fresh lime, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with island cabbage and serve straight from the skillet.