Banana leaf yam parcels give the site another banana-leaf cooking page centered on root crops instead of fish or shrimp. It rounds out the archive with a preparation style that feels more traditionally island than a standard oven casserole.
If you enjoy this style of Pacific cooking, you may also want to try fekei uhi, banana leaf fish.
Ingredients
- 3 cups yam, grated or mashed
- 3/4 cup coconut cream
- 1/2 onion, finely chopped
- 1 tablespoon butter
- Banana leaves for wrapping
- Salt to taste
Instructions
- Mix the yam with coconut cream, onion, butter, and salt.
- Spoon portions onto softened banana leaves.
- Wrap into neat parcels.
- Steam or bake until the parcels are firm and cooked through.
- Serve hot inside or alongside the leaf wrap.
Helpful Tips
- Warm the banana leaves briefly so they fold without tearing.
- Do not overfill the parcels.
FAQ
Can taro be used instead of yam?
Yes, though yam keeps this version distinct from taro parcel dishes.
Should the leaves be eaten?
No, the leaves are for wrapping and aroma rather than eating.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 505 kcal |
| Fat | 40.4 g |
| Saturated Fat | 23.9 g |
| Carbohydrates | 39.4 g |
| Protein | 41.6 g |
| Sodium | 8577.2 mg |
| Cholesterol | 110.3 mg |
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