Te posi from the Rotuma archive is a banana leaf cassava parcel that is boiled, sliced into fingers, and served with thick lolo for dipping. It gives the site a named wrapped Rotuman root-crop dish instead of another generic steamed parcel page.
If you enjoy this style of Pacific cooking, you may also want to try topoi, fekei uhi.
Ingredients
- 4 cups finely grated cassava
- 1/2 cup sugar, optional
- 1 cup thick coconut cream
- Banana leaves or greased oven bags
Instructions
- Soften the banana leaves and remove the thick center rib so they can fold easily.
- Mix the grated cassava with sugar if using.
- Place portions of cassava in the center of greased banana leaves and tie them into parcels.
- Boil the parcels until cooked through, about 15 minutes.
- Open, slice into finger-sized pieces, and serve with thick coconut cream for dipping.
Helpful Tips
- Keep water out of the parcels while boiling.
- Serve with very thick coconut cream for the best texture contrast.
FAQ
Can te posi be made without banana leaves?
Yes. The Rotuma recipe notes that greased oven bags can be used if banana leaves are unavailable.
How is te posi served?
It is usually sliced into fingers and eaten with bowls of thick lolo for dipping.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 77 kcal |
| Fat | 7 g |
| Saturated Fat | 5.6 g |
| Carbohydrates | 184 g |
| Protein | 8 g |
| Sodium | 39.9 mg |
| Cholesterol | 0 mg |
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