Sua pofo is described in the Rotuma archive as a labor-intensive sweet made from cassava starch, water, lolo, and sugar, stirred until it forms shiny lumps. It adds another true Rotuman starch dessert with a very different texture from topoi or sua pana.
If you enjoy this style of Pacific cooking, you may also want to try sua pana, topoi.
Ingredients
- 2 cups cassava starch
- 1 cup water
- 1 cup rich coconut cream
- 1/2 cup sugar
Instructions
- Dissolve the cassava starch in water in a sturdy pot.
- Cook over heat, stirring constantly as the mixture thickens.
- When it becomes very thick, add rich coconut cream and keep stirring.
- Add sugar to taste and continue until the mixture forms shiny lumps.
- Serve warm.
Helpful Tips
- Too much water can keep the mixture from becoming lumpy.
- This dish needs constant stirring once it starts to thicken.
FAQ
Why is it called sua pofo?
The Rotuma archive explains that sua means to stir and pofo refers to lumps, which describes the stirring process and final texture.
Does it taste like fekei?
The source notes that it tastes very much like fekei niufo’ou.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 113 kcal |
| Fat | 6.9 g |
| Saturated Fat | 5.7 g |
| Carbohydrates | 113.4 g |
| Protein | 14.8 g |
| Sodium | 117 mg |
| Cholesterol | 14.4 mg |
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