This is an AI-generated image.

Root Vegetables with Lolo

Name: Root Vegetables with Lolo
Total time: 40 min
Yield: Serves 4
Cuisine: Tonga
Ingredients: 6 Taro root; 1 Sweet potato; 200g (frozen is fine) Cassava; 200ml Coconut cream; 1/4 Onion; 1 tsp Salt

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Boiled taro, cassava, and sweet potato topped with salted coconut cream, lolo — Tonga's staple.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

In Tonga, root vegetables (me'akai) such as taro, yam, cassava, and sweet potato are the staple, boiled or baked in the umu stone oven. Topped with lolo — cream squeezed from coconut flesh with salt and onion — they become a feast. It's a humble taste that has sustained island life.

🌆 Where it's eaten: On a Tongan family table, boiled root vegetables are laid on banana leaves and drenched with white coconut cream sauce.

🥕 Ingredients (serves 4)

Taro root 6
Sweet potato 1
Cassava 200g (frozen is fine)
Coconut cream 200ml
Onion 1/4
Salt 1 tsp

👩‍🍳 Instructions

Peel the taro, sweet potatoes, and cassava and cut into large pieces.
Boil each in salted water until tender.
Warm the coconut cream, chopped onion, and salt in a small pot.
Arrange the root vegetables on a plate.
Pour over the warm coconut cream sauce.

← More Tonga recipes 🗺 Explore another country