1 lb. salted butterfish
1 pkg. (1 lb.) cooked taro corms
1 pkg. (1 lb.) taro leaves
1 doz. chicken thighs
1 can (12 oz.) frozen coconut milk, thawed
1 c. light cream
1/2 c. water
Ti leaves

Scale butterfish; soak for 2 hours, change water and soak another 2 hours. Drain and cut up into 1 inch square cubes. Preheat oven to 400 degrees. Cut taro into 2 inch cubes. Wash taro leaves; remove stems and chop into large pieces.

Line the bottom and sides of a large covered casserole with Ti leaves. Place part of the taro leaves on the bottom of casserole; then layer chicken, taro and butterfish. Repeat layers until all of the ingredients are used.

Combine coconut milk, cream and water; add to casserole. Cover with ti leaves and place covered casserole in oven. Bake for 2 hours. Gravy maybe thickened with mixed poi, if desired. 8 servings.