This is an AI-generated image.

Pulaka Gratin

Name: Pulaka Gratin
Total time: 50 min
Yield: Serves 4
Cuisine: Fusion
Ingredients: 500g Taro; 200ml Coconut Milk; 100ml Heavy Cream; 100g Shredded Cheese; 1 clove Garlic; 3 tbsp Breadcrumbs; 1 tsp Salt

Side Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Tuvalu's swamp-grown taro, reimagined as a French-style cheese gratin.

📱 Open in Storage App

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

📖 The Story Behind This Dish

'Pulaka,' the swamp-grown giant taro that serves as Tuvalu's staple crop, is given the treatment of France's classic gratin dauphinois (potato gratin). Where Tuvaluans traditionally dress pulaka in coconut cream, this version transforms it entirely with cheese and oven-baking.

🌆 Where it's eaten: A Roru experiment where a humble atoll root vegetable is reborn wearing the technique of French home cooking.

🥕 Ingredients (serves 4)

Taro 500g
Coconut Milk 200ml
Heavy Cream 100ml
Shredded Cheese 100g
Garlic 1 clove
Breadcrumbs 3 tbsp
Salt 1 tsp

👩‍🍳 Instructions

Peel the taro and slice thinly.
Rub a baking dish with garlic and arrange the taro slices inside.
Mix the coconut milk and heavy cream, season with salt, and pour over the taro.
Scatter the cheese and breadcrumbs evenly on top.
Bake at 350°F (180°C) for 30 minutes until golden on top.
Check with a skewer for tenderness before serving.

← More Fusion recipes 🗺 Explore another country