Pulaka with Coconut

About This Recipe

Pulaka (Cyrtosperma merkusii) is a giant swamp taro unique to low-lying atolls. It grows in pits dug below the water table and can take 10–15 years to mature, making it a slow food in the truest sense. Traditionally the cornerstone of Tuvaluan food security, pulaka is more starchy and denser than regular taro, with a slightly sweet flavour that pairs beautifully with coconut cream. With rising sea levels threatening the pulaka pits, this dish carries deep cultural and existential significance.

Ingredients

Serves 4

• 800 gpulaka (giant swamp taro) or large regular taro, peeled and cubed
• 400 mlcoconut cream
• 1 tspsalt
• 4 cupswater

Instructions

1. 1

   Peel and cube

   Wear gloves to peel the pulaka; its sap is an irritant. Cut into 5 cm chunks.

2. 2

   Boil

   Place pulaka in a large pot, cover with water and add salt. Boil 35–40 minutes until completely soft.

3. 3

   Drain and mash

   Drain the water. Mash the pulaka roughly — a few lumps are traditional.

4. 4

   Add coconut cream

   Stir in the coconut cream gradually until the mash reaches a creamy, thick consistency. Season with extra salt if needed.

5. 5

   Serve

   Serve in a communal bowl alongside grilled fish or chicken.

Variations

• •

  Fold in cooked spinach or taro leaves for extra nutrition.

• •

  Top with caramelised onion for a modern twist.

Storage

Refrigerate up to 3 days. Reheat with a splash of coconut milk to restore creaminess.

Frequently Asked Questions