Pulaka

Peel the pulaka root using a sturdy vegetable peeler or sharp knife, removing all of the thick, fibrous outer skin. Cut the peeled root into large, even chunks about five centimetres across, ensuring uniform sizing so all pieces cook at the same rate.

Place the pulaka chunks in a large pot of cold salted water, ensuring the pieces are fully submerged. Bring to a boil over high heat, then reduce to a steady simmer and cook for thirty to forty minutes until the flesh is completely tender when pierced with a fork.

Drain the cooked pulaka thoroughly and return it to the warm pot. Using a wooden spoon or potato masher, mash the pulaka until it reaches a smooth, dense consistency similar to thick mashed potatoes, with no fibrous lumps remaining in the finished product.

Alternatively, for a traditional presentation, leave the boiled pulaka in whole chunks rather than mashing. Wrap the cooked pieces in banana leaves to keep them warm and moist, which also imparts a subtle, earthy fragrance to the starchy root vegetable.

Heat the coconut cream gently in a small saucepan over low heat until warm but not boiling. Season with a pinch of salt and stir. Pour the warm coconut cream generously over the prepared pulaka just before serving.

Serve the pulaka immediately alongside grilled fish, which is the traditional Tuvaluan accompaniment. The mild, starchy character of the pulaka serves as the perfect neutral base to absorb the rich coconut cream and complement the smoky flavour of grilled fish.