Side Dish: United States – Pacific Island United States Territories (Northern Mariana Islands) – Apigigi

Serving Size: 6

Approximate Time

Prep 35 min

Cook 30 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) fresh cassava (yuca), peeled and grated
- 1 cup (240 ml) coconut milk
- 1 cup (80 g) freshly grated coconut (or unsweetened desiccated coconut)
- 1/3 cup (65 g) granulated sugar (adjust to taste)
- 1/2 tsp (3 g) fine sea salt
- 2 tbsp (30 ml) coconut oil, melted (plus more for brushing banana leaves)
- 6–8 banana leaves, cleaned and trimmed (enough for 6 parcels)
- Kitchen twine or toothpicks for tying parcels
- Optional: 1 tsp (5 ml) vanilla extract or 1 tbsp (15 g) brown sugar for a deeper flavor

Instructions

Short Description:
Apigigi is a traditional Northern Mariana Islands side made from grated local cassava mixed with coconut and lightly sweetened, wrapped in banana leaves and grilled until set and fragrant.

Regional Notes:
This Northern Mariana Islands version uses freshly grated local cassava (yuca) and fresh coconut, then grills the parcels in banana leaves to impart a smoky, vegetal aroma specific to the islands. Unlike mainland or other Pacific variants that may bake or steam, the banana-leaf grilling step and the heavier use of grated coconut give Apigigi its regional texture and flavor.

1. Prepare banana leaves: wash leaves and trim ribs so they lie flat. Soften by briefly passing each leaf over an open flame or dipping in hot water until pliable, then pat dry and brush lightly with melted coconut oil.
2. Prepare the cassava: grate the peeled cassava finely. Place grated cassava in a clean cloth or fine sieve and squeeze or press to remove excess liquid until moist but not soupy (discard excess liquid). If cassava has a fibrous core, remove it before grating.
3. Make filling: in a large bowl, combine the drained grated cassava, coconut milk, grated coconut, sugar, salt, melted coconut oil, and optional vanilla or brown sugar. Stir until evenly mixed; the mixture should hold together when pressed but remain slightly moist.
4. Portion and wrap: divide the mixture into 6 equal portions. Place each portion near the center of a banana leaf piece, fold the leaf over to enclose the filling (like a small package), and secure with kitchen twine or toothpicks. Place seam side down.
5. Grill (traditional method): preheat a grill to medium heat (about 350–400°F / 175–205°C). Place wrapped parcels over indirect heat and grill 20–30 minutes, turning once, until the filling is set, slightly browned at edges, and the banana leaf is charred in spots. For a smokier flavor, cook over charcoal.
6. Alternative oven method: preheat oven to 350°F (175°C). Arrange parcels seam side down on a baking sheet and bake 30–40 minutes until set and lightly browned.
7. Rest and serve: let parcels rest 5 minutes before unwrapping. Serve warm as a side dish, slicing each parcel into wedges or serving whole beside grilled fish, chicken, or other island mains.