Nalot gives the archive another Vanuatu root-crop staple and helps show the pounded-starch side of Pacific food culture. It broadens the site beyond baked and boiled roots by adding a dish centered on texture and method.
If you enjoy this style of Pacific cooking, you may also want to try breadfruit mash, green banana coconut mash.
Ingredients
- 3 cups cooked root crop such as breadfruit or taro
- 2 tablespoons coconut cream
- 1 tablespoon butter
- 1 pinch salt
Instructions
- Cook the root crop until very soft.
- Pound or mash until smooth and stretchy.
- Mix in the coconut cream, butter, and salt.
- Work the mixture until it is cohesive.
- Serve warm.
Helpful Tips
- The root crop should be very soft before pounding.
- Serve immediately for the best texture.
FAQ
What is nalot closest to?
It is closest to a pounded root dish where texture matters as much as flavor.
Can it be made with different root crops?
Yes, island households vary the root used depending on season and preference.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 0 kcal |
| Fat | 4.2 g |
| Saturated Fat | 2.8 g |
| Carbohydrates | 4.4 g |
| Protein | 3.9 g |
| Sodium | 9730 mg |
| Cholesterol | 8.8 mg |
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