Nalot
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The Tale of Nalot
Nalot, a pounded dessert of breadfruit or banana mixed with coconut cream, belongs to Vanuatu's laplap and nalot family of dishes cooked in earth ovens. It's a longstanding ni-Vanuatu tradition without a documented single inventor, often prepared for feasts.
Ingredients
Scale:· 6 servings
- 4 cups grated taro or yam
- 2 cups coconut cream
- 1/2 cup brown sugar or grated palm sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract (optional)
- 1 tbsp butter for greasing
- banana leaves for wrapping
Instructions
- 1Combine the grated taro or yam with the coconut cream, sugar and salt in a large bowl, mixing until well combined into a thick paste.
- 2Spread the mixture into a layer on pieces of banana leaf, or into a greased baking dish if not wrapping.
- 3Fold the banana leaves over to enclose the mixture, or cover the dish with foil.
- 4Steam the parcels or dish over boiling water until firm and fully cooked through, about 35-40 minutes.
- 5Alternatively, bake in a moderate oven until set.
- 6Let cool slightly before slicing into portions, and serve warm or at room temperature as a side dish or simple dessert.
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