Telulu from the Rotuma archive is a wrapped fish method designed to keep cooked fish tasting fresh for more than one meal. Its use of banana leaves, breadfruit leaves, and tahroro makes it one of the most distinctive Rotuman seafood preparations on the site.
If you enjoy this style of Pacific cooking, you may also want to try banana leaf fish, kokoda reef fish.
Ingredients
- 4 medium fish, cleaned
- 1 cup tahroro or thick half-mature coconut sauce
- Banana leaves
- Breadfruit leaves
- Salt for the plain version
Instructions
- Scale, gut, and dry the fish well.
- Soften banana leaves over a flame so they fold without tearing.
- Spread tahroro on the leaf, layer on fish, and spoon more sauce between and over the fish.
- Wrap the fish in banana leaves, then wrap again in breadfruit leaves to form a firm parcel.
- Cook the parcels on hot metal or a hot plate, turning until the outer leaf is scorched and the fish is succulent inside.
Helpful Tips
- If you cannot get tahroro, the source suggests a strong cheese or plain yoghurt as a substitute.
- A little mint, coriander, or crushed chilli can be added to the sauce.
FAQ
Can telulu be made without tahroro?
Yes. The Rotuma archive says the plain salt version follows the same method but uses salt instead of tahroro.
Why is telulu useful on the island?
The source explains that this cooking method helps fish stay good for repeated reheating when refrigeration is limited.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 100 kcal |
| Fat | 0.6 g |
| Saturated Fat | 0.1 g |
| Carbohydrates | 10 g |
| Protein | 17.8 g |
| Sodium | 226.4 mg |
| Cholesterol | 54.8 mg |
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