Fekei (Tuvaluan Steamed Taro Parcels with Coconut Cream)
In short: Grated taro wrapped in leaves, steamed until tender and mixed with coconut cream into a soft, rich mash, a staple dish on every Tuvaluan island. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 1 h 10 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 255 kcal
Fekei is a pulaka dish found on all of Tuvalu's islands. Grated swamp taro is wrapped in leaves, steamed until firm and fully cooked, and then mixed with coconut cream into a soft, rich mash. The taste is earthy and mild. This version uses ordinary taro, which is easier to find than pulaka, and silverbeet or banana leaf for wrapping. Taro must always be cooked thoroughly.
Instructions
- Wear gloves to peel the taro, since it can irritate the skin. Grate it finely and mix with the salt.
- Overlap 2 leaves on a square of foil, or use a banana leaf piece. Mound one sixth of the taro, about 150 g (5 oz), in the center.
- Fold the leaves over the taro to enclose it, then wrap the parcel in the foil. Repeat to make 6 parcels.
- Steam the parcels over simmering water for 60 to 70 minutes, until the taro is completely soft and tender with no raw bite.
- Unwrap the parcels into a bowl and discard any banana leaf. Mash the taro, and the silverbeet or taro leaves if you used them, together with the coconut cream and a little more salt until thick and creamy.
- Serve warm, as a side with fish or grilled meat.
Tips
- Taro must be cooked fully. Undercooked taro irritates the mouth and throat. If the taro tastes gritty or makes your tongue itch, steam for 15 minutes more.
- Fresh taro leaves are traditional but not always easy to find. Silverbeet or spinach works, though the leaf will be softer, and banana leaf is only for wrapping.
Questions and answers
What is fekei?
Fekei is a Tuvaluan dish of grated pulaka, or swamp taro, wrapped in leaves, steamed and mixed with coconut cream. It is made on all of Tuvalu's islands.
What is pulaka?
Pulaka is giant swamp taro, grown in pits of composted soil on the atolls. It is poisonous raw and always cooked, usually in an earth oven.
Can I use another root instead of taro?
Yes. Cassava or yam can be grated and cooked the same way, though the texture will be firmer and less creamy.
How long does it take to make Fekei (Tuvaluan Steamed Taro Parcels with Coconut Cream)?
About 1 h 45 min in total: 35 min of preparation and 1 h 10 min of cooking.
How many calories are in Fekei (Tuvaluan Steamed Taro Parcels with Coconut Cream)?
About 255 kcal per serving, with 4 g of protein, 41 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 41 g |
| Fat | 8 g |
| Fiber | 7 g |
| Sugar | 2 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
