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We convinced one of our fav hip hop boys, Mareko, to open up and share his fav recipe, and even come and cook it for us here at nzgirl HQ!
If you've ever wanted to know your fav kiwi celebs signature dish, or how the café down the road makes those delicious blueberry muffins, or what makes the zing in your fav cocktail, let us know and we'll do our best to find the answer!
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 In celebration of New Zealand music month, we were joined in the kitchen by hip hop star turned chef extraordinaire, Mareko. We all know that Mareko has the goods when it comes to breaking the beats, with a new album, White Sunday 2: The Book of Mark, to prove it, but just how does he measure up in the kitchen? With an impressive CV which includes a gold debut album, being a member of the Deceptikonz and even working on the Sione’s Wedding soundtrack, Mareko can now add honorary nzgirl chef to his list of credentials because his traditional Samoan taro and corned beef dish got an all round thumbs up.  Perhaps what made this dish even tastier, was listening to Mareko’s new album White Sunday 2: The Book of Mark while watching the man of the moment himself cook! This talented pioneering hip hop artist made his new album in just three months, putting in the time after hours to engineer it himself (apparently that’s “when all the creative juices start to flow”). With the love from those all-nighters nestled in there among an array of guest artists including Baby Down, Alphrisk and Tek of R.E.S, this album is the result of a lot of hard work and some good ol’ kiwi ingenuity and passion. Mareko's Corned Beef and Taro
Time to Prepare: The cooking time was mainly upped by the taro which took 20 minutes to boil. Any other preparation could be done within that time, so all around a quick dish to whip up! The $$$: This is a very inexpensive and economical dish - we were able to feed the entire office, 12 people! All up it cost just under $30, which works out to be a measly $2.50 per serve! Taste Rating: After being informed that generally taro doesn’t go down too well for first timers, we were all pleasantly surprised with what turned out to be a pretty scrummy dish (scratch those rumours of taro being yucky!). The fact we all went back for seconds speaks for itself!  Ingredients- 2 Cans of Palms corned beef
- Watties tomato sauce
- Hot chilli sauce
- Black pepper
- Three tomatoes
- One taro (take your pick between white and pink - we went for pink!)
- One can of coconut cream
- Two onions
- Salt
- Dark soy sauce
- Alfalfa
- Spring onions.
Steps
1: Cut the skin off the skin off the taro
2: Add a pinch of salt then boil the taro for about 20 minutes or until it starts to go soft.
3: Fry up an onion then add the corned beef
4: Drain the taro
5: Shake the coconut cream, add a few shakes of salt (Marekos very own trade secret!), stir then add to the taro along with half a sliced onion then leave to simmer.
6: Add the chopped tomatoes to the corned beef along with a few squirts of tomato sauce, and a few dollops of the Hot Chilli sauce. 
7: Add pepper to season and alfalfa to garnish, and enjoy!
Liselle
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