Quirky Foodster
  1. Back

Holidays & Special Occasions

Te Bua Toro ni Baukin (Pumpkin, Cabbage and Corned Beef Bake)

★ ★ ★ ★ ★ (0)
25 minutes
Prep
60 minutes
Cook

Ingredients

  • 400 g (14 oz) pumpkin, grated
  • 200 g (about 2 cups) cabbage, grated or finely shredded
  • 1 can (340 g/12 oz) corned beef, crumbled
  • 150 g (1 1/4 cups) plain flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 125 ml (1/2 cup) milk
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • Banana or pandanus leaves, for wrapping (or a greased baking dish)

Method

  1. Combine grated pumpkin, cabbage and crumbled corned beef in a large bowl.
  2. Stir in flour, sugar, baking powder, salt and pepper.
  3. Add milk and lemon juice, mixing until a thick, heavy batter forms.
  4. Wrap in softened banana or pandanus leaves, or pour into a greased baking dish.
  5. Bake at 180°C (350°F) for 50-60 minutes, or steam in an earth oven or covered pot for about 1 hour, until firm and set in the centre.
  6. Cool slightly, slice, and serve as part of a shared feast.

Introduction: This dense, hearty bake developed during the 20th century as pumpkin, cabbage and canned corned beef became available through trade, offering a stable, filling dish for communal feeding when fuel and fresh ingredients were limited.

Cultural Background: This dense, hearty bake developed during the 20th century as pumpkin, cabbage and canned corned beef became available through trade, offering a stable, filling dish for communal feeding when fuel and fresh ingredients were limited. It remains a popular contribution to shared celebration meals.

Tips: Squeeze excess moisture from the grated pumpkin and cabbage before mixing so the bake sets firmly rather than staying wet in the centre.

Variations: A vegetarian version omits the corned beef and adds extra grated vegetables or a plant-based tinned protein alternative.

Storage: Refrigerate leftovers up to 3 days in an airtight container.

Reheating: Reheat slices in a covered pan over low heat, or in an oven at 160°C (320°F) for 10-15 minutes.

FAQs:

Q: Why is this dish associated with celebrations?

A: Its hearty, filling nature and ease of preparation in large batches make it well suited to communal botaki feasts.

Q: Can this be made without an earth oven?

A: Yes, a conventional oven works well and is the method used in most modern households.

© Arscale 2026