Pulaka Fakapaku (Coconut-Glazed Swamp Taro)
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The Tale of Pulaka Fakapaku (Coconut-Glazed Swamp Taro)
Pulaka fakapaku, glazed swamp taro, relies on pulaka, a crop painstakingly grown in hand-dug pits because Tuvalu's atoll soil is otherwise too poor to farm, much like Kiribati's babai. It reflects centuries of resourceful adaptation to one of the world's most challenging farming environments.
Ingredients
Scale:· 6 servings
- 1 kg pulaka (swamp taro), peeled and cubed
- 2 cups coconut cream
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 cup water for boiling
- 1/4 tsp ground cinnamon (optional)
Instructions
- 1Place the peeled and cubed pulaka into a pot of boiling water and cook until just tender when pierced with a fork, about 20-25 minutes.
- 2Drain the pulaka well and set aside.
- 3In a separate saucepan, combine the coconut cream, brown sugar and salt, and heat gently, stirring, until the sugar dissolves and the mixture thickens slightly.
- 4Return the cooked pulaka to the pot and pour the sweetened coconut cream over it.
- 5Simmer gently, stirring occasionally, until the pulaka has absorbed much of the sauce and is well coated, about 10 minutes.
- 6Serve warm as a side dish or light dessert.
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