Pulaka and Coconut Milk Soup (Sapasui pulaka)
The Quirky Foodster Team
Ingredients
- Pulaka (swamp taro), peeled and cubed — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Coconut milk — 400 ml (1 3/4 cups)
- Water — 500 ml (2 cups)
- Vegetable oil — 1 tbsp
- Fine salt — 1 tsp
Method
- Heat the oil in a saucepan and sauté the onion for 4-5 minutes until softened.
- Add the cubed pulaka and the water, bring to a boil, then reduce to a simmer.
- Cover and cook for 25-30 minutes, until the pulaka is tender.
- Stir in the coconut milk and season with salt, then simmer gently for a further 8-10 minutes, without letting it boil hard.
- Serve hot as a light, comforting meal on its own or alongside a piece of grilled fish.
Introduction: This warming soup brings together Tuvalu's two most essential ingredients, swamp taro and coconut,
simmered together into a hearty, easily digested dish that provides sustaining carbohydrates alongside
the richness of coconut milk.
Cultural Background: This warming soup brings together Tuvalu's two most essential ingredients, swamp taro and coconut,
simmered together into a hearty, easily digested dish that provides sustaining carbohydrates alongside
the richness of coconut milk. It is a comforting, everyday meal found across the islands, especially
welcomed on cooler or rainy days.
Tips: Add the coconut milk only after the pulaka is tender, and simmer gently rather than boiling hard, to keep it from splitting. Cut the pulaka into similarly sized cubes so it cooks evenly.
Variations: Add a handful of shredded taro leaves for extra texture and nutrients. Stir in cooked flaked fish for a heartier, more substantial soup. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat for 6-8 minutes, stirring occasionally and without boiling
hard.
FAQs:
Q: Why did my coconut milk split in the soup?
A: This happens when it is boiled too hard; keep the heat gentle once the coconut milk is added.
Q: Can taro be used instead of pulaka?
A: Yes, ordinary taro root works well as a substitute where pulaka is not available.
- Pulaka (swamp taro), peeled and cubed — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Coconut milk — 400 ml (1 3/4 cups)
- Water — 500 ml (2 cups)
- Vegetable oil — 1 tbsp
- Fine salt — 1 tsp
Please log in to leave a comment.