Root Crop Classic · Cassava in Coconut Cream
Tavioka Vakalolo
🍠
Photo coming soon
Plain boiled cassava gets a second life here, finished by simmering in coconut cream until it soaks up the sauce like a sponge.
Cassava (tavioka) is boiled until tender, then simmered again in coconut cream, sometimes with a little sugar or onion, until the sauce thickens around it. It's a standard way Fijian villages dress up a plain root crop for a shared meal.
Why it's made this way: Cassava is a staple crop across Fiji's outer islands, and cooking it vakalolo, in coconut cream, is one of the most common ways rural households turn it into something worth serving guests.
Roughly what's in it
310kcal
3gprotein
48gcarbs
13gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Fiji
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.