Te Bua Toro
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The Tale of Te Bua Toro
Story updated
Te bua toro isn't well documented in available English-language sources, but its name suggests a dish built around tinned or preserved meat, reflecting Kiribati's historical reliance on imported canned goods given the atolls' very limited capacity for local agriculture and livestock.
Ingredients
Scale:· 6 servings
- 2 whole breadfruit, peeled and cored
- 2 cups coconut cream
- 1/4 cup sugar
- Pinch of salt
Instructions
- 1Cut the breadfruit into large wedges.
- 2Place the wedges in a large pot, cover with water, and boil for 25-30 minutes until tender.
- 3Drain the breadfruit well and mash roughly in a bowl.
- 4Heat the coconut cream with sugar and salt in a small saucepan until warmed through.
- 5Pour the sweetened coconut cream over the mashed breadfruit and stir gently to combine.
- 6Serve warm as a side dish or light dessert.
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