Tuluk

Instructions

1. 1 Finely grate the peeled taro or yam using the smallest holes of a box grater to create a starchy, paste-like pulp. Season with salt and pepper. This grated root forms the starchy wrapper that encases the filling, similar to a dumpling dough.
2. 2 Prepare the filling by combining the shredded chicken or tuna with the diced onion, minced garlic, and a quarter cup of coconut cream. Mix well and season with salt and pepper. The filling should be moist but not dripping wet.
3. 3 Soften the banana leaves over a flame or in boiling water until pliable. Cut into rectangles about twenty centimetres long. Lay a leaf rectangle flat and spread a thin layer of the grated root paste over the centre, about five millimetres thick.
4. 4 Place two tablespoons of the filling in the centre of the root paste layer. Fold the root paste over the filling from both sides, then pour a tablespoon of coconut cream over the top before wrapping the banana leaf tightly around everything.
5. 5 Fold the banana leaf into a compact parcel and tie securely with kitchen twine at both ends and across the middle. Each tuluk should be about the size of a large sausage. Repeat with the remaining ingredients to make eight to ten parcels.
6. 6 Steam the wrapped tuluk over boiling water for forty-five minutes to one hour, or cook in an earth oven on hot stones. The root paste cooks into a firm, starchy shell around the tender, flavourful filling inside.
7. 7 Unwrap the banana leaves to reveal the cooked tuluk. The exterior should be firm and slightly translucent, encasing the moist, savoury filling. Serve hot as a main course, with extra coconut cream for drizzling. This is Vanuatu's most celebrated traditional dish.