Faiai ufi adds another root-crop classic to the site and fits neatly beside taro, cassava, breadfruit, and kumala dishes already in the archive. It keeps the Pacific section grounded in everyday starches that are actually central to island cooking.
If you enjoy this style of Pacific cooking, you may also want to try ufi lolo, yam coconut bake.
Ingredients
- 2 pounds yam, peeled and cubed
- 1 cup coconut cream
- 1/2 teaspoon salt
- 1 small onion, sliced
Instructions
- Boil the yam until tender and drain well.
- Warm the coconut cream with onion and salt.
- Add the cooked yam and turn gently to coat.
- Simmer briefly until the sauce lightly thickens.
- Serve hot.
Helpful Tips
- Do not overcook the yam or it will fall apart in the sauce.
- A thicker coconut cream gives the dish a richer finish.
- Serve with fish, greens, or grilled meat.
FAQ
What is faiai ufi?
It is a simple yam dish served with coconut cream in Pacific-style cooking.
Can this be made with sweet potato instead?
Yes, but yam gives the dish a firmer and more traditional texture.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 0 kcal |
| Fat | 9.2 g |
| Saturated Fat | 8.4 g |
| Carbohydrates | 35.3 g |
| Protein | 11.9 g |
| Sodium | 282.9 mg |
| Cholesterol | 0 mg |
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