Fa’ausi
The Quirky Foodster Team
Ingredients
- Taro, peeled and cut into chunks — 1 kg (2.2 lb)
- Grated coconut — 300 g (3 cups)
- Brown sugar — 150 g (3/4 cup)
- Water — 250 ml (1 cup)
- Of salt — pinch
Method
- Boil the taro in salted water for 20-25 minutes until fork-tender; drain and set aside.
- Meanwhile, combine the grated coconut, brown sugar, water and salt in a saucepan.
- Simmer over medium heat, stirring frequently, for 15-20 minutes until thickened into a caramel-like sauce.
- Pour the coconut caramel over the boiled taro.
- Serve warm.
Introduction: Sweet coconut-caramel taro, a rich and satisfying start to the day.
Cultural Background: Fa’ausi combines boiled taro with a thick coconut caramel sauce made from grated coconut and brown sugar, a traditional breakfast that showcases Samoa’s reliance on taro as a staple crop.
Tips: Stir the coconut caramel frequently to prevent it from catching on the bottom of the pan. Cut the taro into even chunks so it cooks uniformly.
Variations: Use breadfruit instead of taro for a variation known in some households; add a pinch of vanilla to the caramel for extra depth.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan with a splash of water, or in the microwave.
Nutrition: Approx. 340 kcal, 3 g protein, 52 g carbohydrate, 14 g fat per serving.
FAQs:
Q: Can I use sweet potato instead of taro?
A: Yes, though the texture and traditional flavour will differ slightly.
Q: Why does the caramel need constant stirring?
A: The coconut and sugar mixture can scorch quickly if left unstirred over direct heat.
- Taro, peeled and cut into chunks — 1 kg (2.2 lb)
- Grated coconut — 300 g (3 cups)
- Brown sugar — 150 g (3/4 cup)
- Water — 250 ml (1 cup)
- Of salt — pinch
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