Recipes

TUIKAI has teamed up with MAI KANA TV Series presenter, Chef Dominic Sansom, to create a collection of recipes that feature the best of Pasifika's culinary ideas.  

Boiled Taro
(click on photo above for video)

INGREDIENTS: 

2kg pack of TUIKAI Frozen Taro, boiling water, pinch of salt, butter

METHOD:

  1. Remove TUIKAI Frozen Taro pieces from bag and place in a pot while still frozen
  2. Cover the frozen taro pieces with boiling water
  3. Add a knob of butter and a pinch of salt to the water
  4. Cover the pot with a lid and boil
  5. Test by poking a knife into a piece - the piece of taro is cooked when it slides easily off the knife

SERVING SUGGESTION:

Serve with grilled steak or fish, roast chicken or corned beef. Boiled taro tastes great as a side for curry.

Left over boiled taro pieces can be refrigerated, then thinly sliced, fried and salted as chips for snacks, or served with fried eggs for breakfast.  

Boiled Cassava 
(click on photo above for video)

INGREDIENTS: 

2kg pack of TUIKAI Frozen Cassava, boiling water, pinch of salt

METHOD:

  1. Remove TUIKAI Frozen Cassava pieces from bag and place in a pot while still frozen
  2. Cover the frozen cassava pieces with boiling water
  3. Add a pinch of salt to the water
  4. Cover the pot with a lid and boil
  5. Test by poking a knife into a piece - the piece of cassava is cooked when it slides easily off the knife

SERVING SUGGESTION:

Serve with boiled or fried fish, or grilled lamb chops or  sausages. 

Left over boiled cassava pieces can be refrigerated, then sliced, fried and salted as chips for snacks, or served as a side  with any meal.  

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