Hot boiled taro pounded until smooth and drizzled generously with rich coconut cream, a warm and filling Samoan comfort food served at communal meals.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Boil taro in salted water until very tender, about 25 min.
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2
Drain and mash while still hot using a wooden pestle, adding a little coconut cream to make smooth.
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3
Transfer to a serving bowl and create a well in the center.
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4
Pour remaining coconut cream into the well and over the top.
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5
Serve immediately while warm.
Did You Know?
The traditional wooden pestle used to make taufolo is often a family heirloom, passed down and valued for how smooth it makes the taro.
Chef's Notes
Equipment Tips
- large pot
- wooden pestle or masher
- serving bowl
Garnishing
coconut cream pool
Accompaniments
grilled chicken, lu sipi
The Story Behind Taufolo
Taufolo is one of the oldest preparations in Samoan cuisine, likely dating back to the original Polynesian settlers. The simple combination of pounded taro and coconut cream is a testament to the elegance of Pacific Island cooking, where quality ingredients need minimal preparation.
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