Pulaka with Coconut

Swamp taro cooked and served in coconut cream.

Ingredients

• 1.2 kg Pulaka taro
• 2½ cups Coconut cream
• 1 Onion
• 2 tsp Salt
• 5 cups Water

Method

1. Prepare the pulaka — Peel thickly and cut into chunks — the outer layer must be fully removed.
2. Boil well — Cook in salted water for 45 minutes until completely tender; underdone taro irritates the mouth.
3. Drain — Pour off nearly all the water.
4. Add coconut — Pour the coconut cream over with the onion.
5. Simmer — Cook gently 12 minutes so it absorbs the cream.
6. Pulaka is ready — Season and serve with fish.

More Tuvalu recipes

• Fekei
• Tuvaluan Fish in Coconut