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Vakalavalava
Vakalavalava, from above
VegVeganFiji

Vakalavalava

Grated cassava, coconut milk and sugar, baked in banana leaves until sticky and golden.

90 minTime
2 gProtein each
mildSpice
Cassava pudding of Fiji2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
265kcalsame
2 gproteinsame
2 gfibresame
90minutessame

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Tapioca600 g cassava (kappa), peeled and finely grated
Thick coconut milk1¼ cups
Sugar⅔ cup
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp
Salta pinch
Banana leavesto line the dish

Method

5 steps
  1. 1Peel the cassava, remove the woody core and grate finely.
  2. 2Mix the cassava with the coconut milk, sugar, vanilla and salt.
  3. 3Soften the banana leaves by passing them over a flame, line a baking dish, pour in the mixture and fold the leaves over. Cover with foil.
  4. 4Bake at 180 C until firm, glossy and golden at the edges. Cassava must always be fully cooked.
  5. 5Cool before cutting into squares.
Serve it like this

Serve squares on a piece of banana leaf, slightly warm or at room temperature.

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Make it a meal

What goes with Vakalavalava: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pineapple bun180 min
A little snack Kokoda30 min
A little snack Punjabi samosa75 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
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