Entree: Wallis and Futuna – Southern Culinary Region – Keke Vai (Steamed taro and coconut loaf commonly served as a starchy main in Wallisian home cooking)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
1 hr 15 min
Additional
10 min
Total
1 hr 50 min
Ingredients
- 2 lb (900 g) taro corms, peeled and diced
- 1 cup (240 ml) thick coconut cream
- 1/2 cup (120 ml) coconut milk
- 1/2 cup (50 g) freshly grated coconut
- 2 tbsp (30 ml) melted coconut oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground white or black pepper
- 2 tbsp (30 ml) warm water or reserved taro cooking liquid
- 2 banana leaves or parchment for lining (if unavailable use aluminum foil)
- Optional: 6 oz (170 g) flaked smoked tuna or smoked bonito for serving
Instructions
1. Place taro in a large pot, cover with water and a pinch of salt, bring to a boil and simmer until very tender, about 20–30 minutes. Drain, reserving 2–3 tbsp (30–45 ml) cooking liquid.
2. While taro cooks, warm the coconut cream and coconut milk together in a small saucepan until just warm; stir in grated coconut and melted coconut oil, remove from heat.
3. Mash the drained taro in a large bowl until mostly smooth but still slightly textured. Stir in the warm coconut mixture, salt, pepper, and 2 tbsp (30 ml) reserved cooking liquid or warm water to reach a moist, thick batter-like consistency.
4. Line a 9x5-inch (23x13 cm) loaf pan with banana leaf or parchment, or prepare a large piece of banana leaf folded into a parcel. Spoon the taro-coconut mixture into the lined pan or onto the leaf, pressing down to compact and smooth the top. Fold banana leaf over to enclose if using.
5. Steam the loaf over simmering water for 60–75 minutes (or bake wrapped in foil at 350°F / 175°C for 50–60 minutes) until set and heated through. If steaming, check water level occasionally and replenish as needed.
6. Let the loaf rest 10 minutes, then unmold or unwrap and slice. Serve warm as a starchy main with flaked smoked tuna or grilled fish and a squeeze of lime or lemon if desired.
