Fekei is a traditional Tuvaluan recipe for a classic accompaniment of swamp taro corms that are grated, soaked, steamed in taro leaves and blended with coconut cream to serve. The full recipe is presented here and I hope you enjoy this classic Tuvaluan version of: Fekei.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Fekei is a dish made of grated pulaka that is steamed inside pulaka leaves and then mixed with coconut cream. It is a traditional dish that is enjoyed across all nine of Tuvalu’s islands.
The dish itself has a subtle flavour, slightly sweetened by coconut cream. It is easily transportable and can be enjoyed as a snack or a dessert.
Pulaka, Cyrtosperma merkusii, or swamp taro, is a crop grown mainly in Tuvalu and an important source of carbohydrates for the area's inhabitants. It is a 'swamp crop' similar to taro, but 'with bigger leaves and larger, coarser roots'.
Ingredients:
1 pulaka corm
6 pulaka leaves
100ml coconut cream
Method:
Peel the pulaka then grate with a medium hole grater. Place in a large bowl of water and soak for 2 hours.
After this time, drain the pulaka and squeeze out the excess moisture.
Take two of the pulaka and set them across each other in a cross patter. Take 1/3 of the grated pulaka and sit in the centre of the leaves. Wrap the leaves around the grated pulaka, forming a neat parcel. Tie this with string.
Repeat with the remaining pulaka and pulaka leaves.
Place a steamer basket over a pan of boiling water. Add the leaf wrapped pulaka, cover with a lid and steam for about 60 minutes, until the pulaka is tender.
After this time, unwrap the pulaka, place in a bowl and mix with the coconut cream. Turn into a serving bowl and bring to the table.
Click on the image, above to submit to Pinterest.