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8 Serves
118 Mins
Prepare the earth oven by building a fire and heating the volcanic rocks until they are white-hot.
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MexicanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
53 µg / 400 µgCalcium
159 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
168 mg / 1,250 mgPotassium
901 mg / 4,700 mgSodium
321 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
6 g / 28 gSugar
16 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 gClean and peel the taro, then portion the meat and vegetables, seasoning them with salt and pepper.
Wrap the seasoned ingredients and coconut cream securely in banana leaves to retain moisture and flavor.
Place the wrapped bundles into the pit with the hot rocks, cover with mats or earth, and allow to steam until tender.
9
g62
g7
g
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Kenyan