Ingredients
Pulaka
- 1.5 kgpulaka (swamp taro, Cyrtosperma merkusii) or true taro corm
- Water, to cover
- 2 tspsalt
Coconut cream
- 1mature coconut, grated, or 400 ml thick coconut cream
- 150 mlwarm water (if squeezing fresh)
- ½ tspsalt
To finish
- 1onion, sliced (optional)
- Banana leaves, for baking (optional)
Directions
- Wear gloves or oil your hands before peeling. Raw pulaka contains calcium oxalate crystals that itch and sting badly on bare skin, and the same crystals make it inedible raw.
- Peel the corm thickly, cutting well past the fibrous outer layer, and rinse the white flesh under running water.
- Cut into 4 cm chunks, put in a pot with cold water to cover and 2 tsp salt, and bring to a boil.
- Boil steadily for 60–90 minutes. Pulaka is far denser than potato and takes far longer; it is done when a knife passes through with no resistance and the flesh is soft, grey-purple and slightly translucent.
- Never undercook it. Any firm, chalky centre still carries the oxalate crystals and will scratch the throat.
- Squeeze the grated coconut in a cloth for the first thick cream, then add the warm water, squeeze again and combine. Season with salt.
- Drain the pulaka, return it to the warm pot and pour the coconut cream over. Warm through gently for 5 minutes without boiling, turning the pieces so they absorb the cream and the outsides begin to break down.
- Alternatively, mash the boiled corm smooth, spread it in a banana-leaf parcel, pour the cream over and bake in an umu earth oven or a 180°C (350°F) oven for 40 minutes until set and lightly browned. Serve hot or at room temperature, as the starch alongside anything else on the table.
Technique
- Pulaka is grown in deep pits dug down to the freshwater lens beneath a coral atoll, mulched by hand with leaves for years. Those communal pits are the mainstay of Tuvaluan food security, and rising salt water is now killing them.
- One corm takes two to five years to mature and can weigh many kilos. It is a prestige crop, brought out for feasts and given as a gift.
- The oxalate itch is a genuine hazard at the peeling and undercooking stages, but is destroyed by long, thorough cooking. Do not taste it raw and do not shortcut the boil.
Substitutions
- True taro (talo), cassava or breadfruit are all cooked the same way and eaten in the same role, and cook considerably faster – 30–40 minutes for taro.
- Tinned coconut cream works; choose an unsweetened one without emulsifiers and warm it gently so it does not split.
Variations
- Fekei, boiled pulaka pounded with coconut cream and sweetened with kamaimai syrup, served as a pudding.
- Pulaka chips – thin slices deep-fried until crisp and salted.
History
Swamp taro is grown in large pits dug to the freshwater lens; rising seas and salt intrusion are now killing pits across the atolls.
Frequently asked questions
What is Pulaka?
Pulaka is a salad & side from Tuvalu: swamp taro from communal pits, boiled or baked in coconut cream. Swamp taro is grown in large pits dug to the freshwater lens; rising seas and salt intrusion are now killing pits across the atolls.
How long does Pulaka take to make?
Pulaka takes 20 min of preparation and 1 hr 30 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Pulaka?
Yes, within limits. True taro (talo), cassava or breadfruit are all cooked the same way and eaten in the same role, and cook considerably faster – 30–40 minutes for taro. Tinned coconut cream works; choose an unsweetened one without emulsifiers and warm it gently so it does not split.
What is the most important thing to get right in Pulaka?
Never undercook it. Any firm, chalky centre still carries the oxalate crystals and will scratch the throat.
