National Dish Papua New Guinea: Smoked Eel with Taro (Recipe)
In this article
Discover Smoked Eel with Taro, the traditional national dish of Papua New Guinea. Deep, woodsmoke-scented fish meets a silky mash of taro, the root vegetable that has fed the Pacific for centuries. It is an unhurried, deeply savoury plate — the kind of food that rewards curiosity as much as appetite. Whether you are a seasoned cook or simply keen to explore flavours you have never tried before, this dish carries a genuine taste of the islands to your table.
About Smoked Eel with Taro
Smoked Eel with Taro is a real jewel of Papua New Guinean cooking. It brings together the smoky aromas of freshly smoked eel and the creamy texture of taro, a staple tuber across the Pacific. Taro is not only nourishing but carries a distinctive, gently nutty flavour that harmonises beautifully with the intensity of the fish. The dish is a perfect illustration of the culinary variety and depth of tradition found throughout Papua New Guinea.
Ingredients (serves 1–2)
- 300 g smoked eel
- 250 g taro
- 2 tablespoons coconut milk
- 1 onion, diced
- 1 clove of garlic, chopped
- Salt and pepper to taste
- Fresh herbs, to garnish (coriander works well)
Shopping for the ingredients
The best ingredients for smoked eel with taro come from a local market or a well-stocked food shop. Look for freshly smoked eel that has only recently come off the smoke, as this gives by far the best flavour. Taro is usually easy to find in Asian grocers. If taro proves elusive, potatoes or sweet potatoes make a good stand-in and sit just as happily on the plate — much as they do in a Wild Yam Mash.
Preparing the dish
Preparing smoked eel with taro is straightforward and does not take long. Start by finely chopping the onion and garlic so their flavour comes through properly during cooking. The taro needs peeling and cutting into small, even pieces so that it cooks through at the same rate. Choosing your fresh herbs for the garnish matters too, as they lend the finished dish an extra layer of aroma.
Step-by-step instructions
- Boil the taro pieces in a pan of water for about 15 minutes, until soft.
- Fry the onion and garlic in a little oil in a pan until golden brown.
- Add the smoked eel and warm it briefly so the flavours come together.
- Drain the cooked taro and blend it with the coconut milk until you have a creamy purée.
- Spoon the purée onto a plate, lay the eel on top and garnish with fresh herbs.
Gluten-free / lactose-free version
The recipe for smoked eel with taro is naturally gluten-free and lactose-free. Neither taro nor smoked eel contains any gluten, which makes the dish ideal for anyone with an intolerance. If you do decide to swap out any ingredients, make sure the alternatives are gluten- and lactose-free as well. It is worth checking the packaging of any shop-bought products for hidden sources of gluten.
Tips for vegans and vegetarians
For anyone following a vegan or vegetarian diet, simply leave out the eel and use marinated tofu instead. The tofu can be smoked too, which recreates much of the character you would otherwise lose. The combination of taro and coconut milk stays every bit as delicious and remains an excellent source of nutrients. Vegetables such as aubergine or courgette also work well as substitutes and bring their own flavours to the plate.
More tips and tricks
When making smoked eel with taro, let your creativity run free. Experiment with different spices to discover new flavour combinations — chilli flakes for a little heat, or a squeeze of lime juice for a fresh, bright note. The dish also prepares well in advance, which makes it a fine choice for dinner parties or special occasions when you would rather not be tied to the stove.
Adapting the recipe to your taste
Adapting this recipe to personal preference could hardly be simpler. Anyone who likes things heartier can add fried mushrooms or spinach alongside. For an interesting twist, try spices such as turmeric or ginger. These additions make the dish not only tastier but also more colourful and more nourishing, without straying far from its Pacific roots.
Ingredient substitutions
If you have no access to smoked eel, other fish that smoke well — such as salmon or mackerel — will serve you nicely, in the same spirit as a Smoked Fish with Banana. For the vegan version, marinated vegetables or smoked tofu are an excellent choice. Sweet potato stands in well for taro and lends the dish a sweeter note. These adjustments keep the authentic character of this small Pacific classic intact while leaving it thoroughly adaptable.
Drink pairing ideas
Several drinks complement the exquisite flavour of smoked eel with taro. A cool lager goes wonderfully with the smoky notes of the fish. Wine lovers should reach for a dry white wine, which rounds off the aromas neatly. If you prefer something without alcohol, a fresh coconut smoothie is a delicious and refreshing option, as is a chilled Lime Cordial.
Serving and presentation ideas
Presentation can shape the whole impression this dish makes. Use a large, shallow serving platter so you have room to arrange everything attractively. Decorate the taro cream with edible flowers or fresh herbs for an elegant touch. Laying out the eel with a little artistry brings the plate to life and makes it look like something rather more than a weeknight supper.
A bit of history
The pairing of smoked eel and taro has historical roots in the traditional home cooking of Papua New Guinea. Taro has been cultivated in the region for centuries and serves as a staple food. Eel, a popular fish in the waters around the islands, is preserved by smoking, which is exactly how it acquires its characteristic aroma. The dish speaks to the close relationship between people and the resources their surroundings provide — a theme running right through Papua New Guinean cuisine.
More recipe ideas
- Roast Taro with Coconut Cream
- Taro and Coconut Cream
- Grilled Reef Fish
- Coconut Fish Curry
- Taro Leaf Soup
Summary: Smoked Eel with Taro
Smoked eel with taro offers a flavoursome journey through the tastes of Papua New Guinea, combining the singular character of smoked fish with the much-loved tuber at the heart of Pacific cooking. It is easy to prepare and endlessly open to adjustment. Whether you follow the original faithfully or shape it to your own liking, it makes for a memorable meal for gourmets and adventurous eaters alike. Let this traditional dish inspire you and bring a piece of the Pacific to your plate.
