Tuluk
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The Tale of Tuluk
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Tuluk wraps grated root vegetable, often banana or manioc, around a meat or vegetable filling before cooking it in leaves, a close cousin to laplap within Vanuatu's earth-oven cooking tradition. Regional variations across the archipelago's many islands reflect Vanuatu's remarkable linguistic and cultural diversity.
Ingredients
Scale:· 6 servings
- 3 cups grated manioc (cassava)
- 1 lb ground beef or chicken
- 1 onion, finely chopped
- 1 cup coconut cream
- Salt and pepper, to taste
- Banana leaves, for wrapping
Instructions
- 1Squeeze excess liquid from the grated manioc using a clean cloth.
- 2Cook the ground meat with onion, salt, and pepper in a skillet until browned.
- 3Flatten a portion of the manioc into a thin round on a piece of banana leaf.
- 4Spoon the meat filling into the center and fold the manioc over to enclose it, forming a small parcel.
- 5Wrap each parcel securely in banana leaf.
- 6Steam the parcels for 35-40 minutes until the manioc is cooked through and translucent.
- 7Unwrap and serve warm, drizzled with coconut cream.
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