Sides
Boiled Babai (Giant Swamp Taro)
Ingredients
- 800 g (1.75 lb) babai (giant swamp taro), peeled and cut into large chunks
- 1.5 l (6 cups) water
- 1/2 tsp sea salt
- 2 tbsp coconut cream, to serve
Method
- Place babai chunks in a large pot and cover with water; add salt.
- Bring to a boil, then reduce heat and simmer for 40-50 minutes until very tender when pierced with a fork.
- Drain well.
- Optionally mash lightly or serve in chunks.
- Drizzle with coconut cream before serving.
Introduction: Babai, or giant swamp taro, holds deep cultural significance in Kiribati.
Cultural Background: Babai, or giant swamp taro, holds deep cultural significance in Kiribati. Grown in specially dug pits and taking years to mature, it is a labour-intensive crop reserved for important events and communal celebrations, and its cultivation is often a shared family effort passed down through generations.
Tips: Babai takes longer to cook than regular taro due to its density — test with a fork before draining.
Variations: For special occasions, cooked babai is pounded with a wooden pestle and mixed with thick coconut cream and a little coconut spathe sap for a firmer, portable mash.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Steam or microwave covered for 3-4 minutes until heated through.
FAQs:
Q: Can regular taro replace babai?
A: Yes, though babai has a denser texture and is the culturally significant choice for special occasions.
Q: Why is babai considered special?
A: It takes years to mature and is often prepared communally, making it central to important events.
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