Fekei uhi gives the archive a Rotuman root-crop dish and helps expand beyond the larger island groups. It adds another coconut-and-yam recipe, but in a named regional form that keeps the archive grounded in actual Pacific diversity.
If you enjoy this style of Pacific cooking, you may also want to try faiai ufi, yam coconut bake.
Ingredients
- 3 cups yam, grated or mashed
- 1 cup coconut cream
- 1/2 onion, finely chopped
- 1 tablespoon butter
- Salt to taste
Instructions
- Mix the yam with coconut cream, onion, butter, and salt.
- Transfer to a greased baking dish or leaf-lined pan.
- Smooth the top evenly.
- Bake until set and lightly colored.
- Serve hot as a rich side dish.
Helpful Tips
- Use enough coconut cream to keep the mixture moist but not loose.
- Let it rest briefly before slicing.
FAQ
Is fekei uhi more like pudding or stuffing?
It sits closer to a dense baked island side dish than a sweet dessert.
Can taro be used instead of yam?
Yam keeps it closest to the name and style, though other root crops may be used in related dishes.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 505 kcal |
| Fat | 41.9 g |
| Saturated Fat | 25.3 g |
| Carbohydrates | 44.4 g |
| Protein | 43.1 g |
| Sodium | 8581.9 mg |
| Cholesterol | 110.3 mg |
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