Ufi lolo is a Tongan-style yam dish simmered or finished with coconut milk for a rich but simple island side. It helps round out the archive with another root-crop recipe that sits naturally beside taro, cassava, and plantain dishes.
If you enjoy this style of Pacific cooking, you may also want to try vudi vakasoso, faalifu talo.
Ingredients
- 2 pounds yam, peeled and cut into chunks
- 1 cup coconut milk
- 1/2 teaspoon salt
- Water for boiling
Instructions
- Boil the yam in salted water until tender.
- Drain most of the water.
- Add the coconut milk.
- Simmer gently until the yam is coated and the sauce thickens slightly.
- Serve hot.
Helpful Tips
- Do not overcook the yam or it may break apart too much.
- Use full-fat coconut milk for the richest result.
- Serve as a side with fish or meat dishes.
FAQ
What does ufi lolo taste like?
It tastes rich and comforting, with mild yam flavor and coconut richness.
Can taro be used instead of yam?
Taro can be used for a related style of dish, though ufi refers to yam.
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 | 16.4 g |
| Sodium | 335.2 mg |
| Cholesterol | 9 mg |
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