Pulaka is a traditional Tuvaluan recipe for a classic accompaniment of swamp taro corms that are peeled, chopped, soaked and then boiled. The full recipe is presented here and I hope you enjoy this classic Tuvaluan version of: Pulaka.
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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'. The same plant is known as pulaka in Niue, babai in Kiribati, puraka in Cook Islands, pula’a in Samoa, via, via kana or via kau in Fiji, pulaka in Tokelau, simiden in Chuuk, swam taro in Papua New Guinea, and navia in Vanuatu.
Pulaka roots need to be soaked and cooked for hours to reduce toxicity in the corms, but are rich in nutrients, especially calcium. Pulaka is an important part of Tuvalu cultural and culinary tradition, now under threat from rising sea level and displacement from the growing use of imported food products.
This is the national dish of Tuvalu.
Ingredients:
2 pulaka corms
salt, to taste
water
Method:
Peel the pulaka corms and cut into slices or pieces, place these in a large bowl of water and set aside to soak for 2 hours.
After this time, drain the pulaka and place in a large cooking pot. Cover with plenty of water and add a little salt to taste.
Bring to a boil and continue boiling, topping up the water as needed for 60-80 minutes, or until fully tender.
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