Pisua
HB-1758 · Hand-built original · Samoan
Pisua Recipe – History, Tips & Serving Ideas | The Koko Samoa
SamoanServes 6 to 8229 kcalVegetarianGluten-freeEgg-freeDiabeticRenal
Main ingredient: ¾ oz taro or cassava
Servings:6quantities adjust to match
Ingredients
- 17¾ oz taro or cassava (or a combination), peeled and chopped into 1¼ in pieces
- 1¾ cups full-fat coconut cream
- 3 to 4 tablespoons sugar, to taste
- 1/2 teaspoon salt
- 1/2 cup water
- 1 to 2 ripe bananas, sliced, or 1/2 cup ripe pineapple chunks (optional)
- 1/2 teaspoon vanilla extract (optional)
Method
- Put the taro or cassava in a pot, cover with lightly salted water, and bring to a boil. Simmer for 20 to 25 minutes, until completely tender and easily pierced. Drain well.
- Return the cooked taro to the pot and mash roughly with a fork or potato masher, leaving some small chunks for texture.
- Stir in the coconut cream, 1/2 cup water, sugar, and salt. Simmer gently over low heat for 8 to 10 minutes, stirring often, until thick, glossy, and porridge-like.
- Stir in the banana or pineapple and the vanilla, if using, and cook for 2 more minutes.
- Taste and adjust the sugar. Serve warm in small bowls as a sweet side or dessert.
Nutrition (per serving, where published)
229 kcalCalories
3.4 gProtein
26.1 gCarbs
12.7 gFat
7.5 gSaturates
3.4 gFibre
0.4 gSugars
238 mgSodium
37 mgCholesterol
603 mgPotassium
111 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data