Tulolo (Mashed Pulaka with Coconut Cream)
The Quirky Foodster Team
Ingredients
- Pulaka (swamp taro), peeled and cubed — 800 g (1 3/4 lb)
- Water — 1 L (4 1/4 cups)
- Fine salt — 1 tsp
- Coconut cream — 250 ml (1 cup)
- Pinch of salt, for the coconut cream — 1 pinch
Method
- Place the pulaka in a saucepan, cover with the water, add the salt, and bring to a boil.
- Reduce to a simmer and cook for 30-35 minutes, until completely tender.
- Drain well and mash thoroughly with a masher or fork until fairly smooth, with a little texture remaining.
- Spoon the mashed pulaka onto a serving dish, mounding it slightly.
- Season the coconut cream with a pinch of salt and pour generously over the top just before serving.
Introduction: Tulolo, made by pouring rich coconut cream over freshly mashed pulaka, is a simple but deeply
satisfying side dish enjoyed across Tuvalu and shared with several neighbouring Pacific nations.
Cultural Background: Tulolo, made by pouring rich coconut cream over freshly mashed pulaka, is a simple but deeply
satisfying side dish enjoyed across Tuvalu and shared with several neighbouring Pacific nations. It
transforms the coarse, sometimes bitter pulaka into a smooth, sweet accompaniment for fish, meat or
other mains.
Tips: Mash the pulaka while it is still hot, as it firms up and becomes harder to mash once cool. Warm the coconut cream gently, without boiling, for a more indulgent finish.
Variations: Mix a little of the coconut cream directly into the mash for a creamier, more integrated texture. Add a drizzle of kaleve (coconut toddy) alongside the coconut cream for extra natural sweetness. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered dish in the microwave for 2-3 minutes, or in a saucepan over low heat with
a splash of water.
FAQs:
Q: Why is pulaka sometimes bitter?
A: This is a natural characteristic of the crop, and it is precisely why coconut cream is traditionally added, as its richness balances any bitterness.
Q: Can this dish be made ahead?
A: It is best mashed and topped with coconut cream close to serving, as the pulaka firms up considerably once fully cooled.
- Pulaka (swamp taro), peeled and cubed — 800 g (1 3/4 lb)
- Water — 1 L (4 1/4 cups)
- Fine salt — 1 tsp
- Coconut cream — 250 ml (1 cup)
- Pinch of salt, for the coconut cream — 1 pinch
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