🇫🇯 Fijian Cuisine

Tavioka Boiled

Boiled Cassava

Prep Time 10 min
Servings 4
Difficulty Easy
Calories 328 kcal

Simple boiled cassava, the backbone starch of Fijian meals. Peeled, boiled until tender, and served with coconut cream or miti sauce.

Ingredients

Instructions

  1. 1 Peel the cassava and remove the woody core from each piece.
  2. 2 Cut into chunks about five centimetres long.
  3. 3 Place in a pot of salted water and bring to a boil.
  4. 4 Boil for twenty to twenty-five minutes until completely tender when pierced.
  5. 5 Drain well and arrange on a serving plate.
  6. 6 Serve hot with coconut cream and miti sauce on the side.

Did You Know?

Cassava was introduced to Fiji from South America but became so integral to the diet that many Fijians consider it a native crop.