Masima Pulu (breadfruit And Taro Stew)
Masima Pulu is a traditional dish from Tuvalu that features breadfruit and taro stewed in coconut milk. This hearty and flavorful stew is a staple in Tuvaluan cuisine and is perfect for a comforting meal.
Ingredients
- 1 large breadfruit, peeled and cubed
- 2 large taro roots, peeled and cubed
- 2 cups coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tomato, diced
- 1 chili pepper, chopped (optional)
- Salt to taste
Instructions
- In a large pot, combine the breadfruit, taro, coconut milk, onion, garlic, and ginger.
- Place the pot over medium heat and bring the mixture to a simmer.
- Add the tomato and chili pepper (if using) to the pot.
- Simmer for 30-40 minutes, or until the breadfruit and taro are tender.
- Season with salt to taste.
- Serve the Masima Pulu hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 20g
Supplies
Large pot Spoon Knife Cutting board
Tools
Stove
Serving suggestions
Serve the Masima Pulu with steamed rice or bread for a complete meal.
Tips & tricks
For added flavor, you can garnish the stew with fresh cilantro or green onions before serving.
Cost
$10