Kumu (Greens Cooked in Coconut Milk)

Name: Kumu (Greens Cooked in Coconut Milk)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Papua New Guinea
Ingredients: 2 bunches aibika or kangkong (water spinach), washed and chopped; 1 1/2 cups coconut milk; 1 onion, sliced; 2 cloves garlic, minced; 1 tomato, chopped; 1 small chili, sliced (optional); Salt to taste; 1 tablespoon vegetable oil

4 servings15 min prep20 min cookEasy Papua New Guinea

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The Story Behind It

The Tale of Kumu (Greens Cooked in Coconut Milk)

Kumu is a general Papua New Guinean term for cooked leafy greens, often simmered in coconut milk, reflecting the country's reliance on locally grown greens like aibika or sweet potato leaves alongside coconut, a staple crop across the Pacific. It's commonly cooked in an earth oven for feasts or simply on the stovetop for everyday meals.

Ingredients

Scale:· 4 servings

2 bunches aibika or kangkong (water spinach), washed and chopped
1 1/2 cups coconut milk
1 onion, sliced
2 cloves garlic, minced
1 tomato, chopped
1 small chili, sliced (optional)
Salt to taste
1 tablespoon vegetable oil

Instructions

1Heat the oil in a pot and saute the onion and garlic until softened and fragrant.
2Add the chopped tomato and cook for a few minutes until it begins to break down.
3Pour in the coconut milk and bring to a gentle simmer, not a hard boil.
4Add the chopped greens and chili if using, pressing them down into the liquid.
5Cover and simmer for 12-15 minutes, stirring occasionally, until the greens are fully tender and have absorbed the coconut flavor.
6Season with salt to taste.
7Serve hot as a side dish alongside grilled fish, pork, or rice.

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