Pulaka cooked with coconut cream is a simple island root-crop dish that brings Tuvalu and low-lying atoll food traditions into the archive. It broadens the site’s root vegetable coverage beyond taro, cassava, and yam while staying true to the way coconut enriches many Pacific staples.
If you enjoy this style of Pacific cooking, you may also want to try ufi lolo, faalifu talo.
Ingredients
- 2 pounds pulaka or giant swamp taro, peeled and cut into chunks
- 1 cup coconut cream
- 1/2 teaspoon salt
- Water for boiling
Instructions
- Boil the pulaka in salted water until tender.
- Drain most of the water.
- Add the coconut cream and return to low heat.
- Simmer gently until the pulaka is coated and the sauce thickens slightly.
- Serve hot.
Helpful Tips
- Cook the pulaka until fully tender before adding coconut cream.
- Keep the heat gentle so the coconut stays smooth.
- Serve with fish or savory island mains.
FAQ
What is pulaka?
Pulaka is a Pacific root crop, especially important in places like Tuvalu and Tokelau.
Can taro be used if pulaka is not available?
Yes, taro can be a practical substitute for a similar style of dish.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 22 kcal |
| Fat | 9.4 g |
| Saturated Fat | 8.5 g |
| Carbohydrates | 35.4 g |
| Protein | 14.4 g |
| Sodium | 324.8 mg |
| Cholesterol | 9 mg |
Leave a Reply