Kaukau

Instructions

1. 1 Select firm, unblemished sweet potatoes of similar size for even roasting. Scrub them thoroughly under running water to remove all dirt. Pierce each sweet potato several times with a fork to allow steam to escape during roasting and prevent them from bursting.
2. 2 If roasting traditionally over coals, place the whole sweet potatoes directly onto hot embers and cover with additional coals. For oven roasting, place on a foil-lined baking sheet and roast at 200C. Both methods take forty-five to sixty minutes.
3. 3 The kaukau are done when the skin is wrinkled and slightly charred and a knife slides into the thickest part with absolutely no resistance. The interior should be completely soft, sweet, and creamy throughout with no firm spots remaining.
4. 4 Remove from the heat and let cool for five minutes until handleable. Split each sweet potato open with a knife and squeeze the sides to push the fluffy flesh upward. The caramelized, sweet interior should be vibrant orange and steaming.
5. 5 Add a generous knob of coconut oil or butter to each split sweet potato and sprinkle with salt. The fat melts into the hot flesh, creating a rich, creamy texture. Drizzle with coconut cream if desired for extra richness and tropical flavour.
6. 6 Serve the roasted kaukau as a staple starch alongside grilled fish, stewed greens, or as a standalone snack. Sweet potato is the most important food crop in Papua New Guinea and is central to the diet and cultural life of highland communities.