In the Pacific Islands, the main staple foods are roots.
In Samoa it is taro, in Fiji it was taro, cassava or sweet potato, in PNG it is mostly sweet potato, etc. These starchy roots can be a bit dry and hard to swallow – especially if you’re in a bit of a rush, so the Samoans have perfected the art of cooking them and serving them in a coconut sauce. This not only makes them easier to eat, but transforms each meal into a semi-banquet.
Method:
Simply boil the roots (cut into rough pieces) until just tender.
Drain off the water
Add coconut cream mixed with finely chopped onion and salt.
Over a gentle heat, toss the pieces of root in the coconut as it heats and thickens slightly.
You can add herbs or green onion tops, etc., if you wish.
Suitable for:
Taro, cassava (tapioca), sweet potato (kumara), yams (any kind), breadfruit, even English potatoes!