How to Make Authentic Niuean Takihi with Tropical Passion Fruit Cooler

Simple Summary

Niuean Takihi is a traditional Polynesian dish featuring layers of taro, cassava, and coconut cream, while the refreshing passion fruit drink provides a tropical complement to this hearty island favorite.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 6-8
• Difficulty: Intermediate

Ingredients

For the Takihi:

• 2 lbs taro root, peeled and sliced into 1/4-inch rounds
• 2 lbs cassava (yuca), peeled and sliced into 1/4-inch rounds
• 2 cups coconut cream
• 1 tsp sea salt
• 2 banana leaves (optional, for lining the baking dish)

For the Passion Fruit Cooler:

• 1 cup passion fruit pulp (about 8-10 passion fruits)
• 4 cups cold water
• 1/4 cup sugar (adjust to taste)
• Ice cubes
• Mint leaves for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C).

2. If using, line a 9x13 inch baking dish with banana leaves.

3. Layer half of the taro slices in the bottom of the dish, slightly overlapping.

4. Add a layer of cassava slices on top of the taro.

5. Repeat with another layer of taro, followed by cassava.

6. In a bowl, mix the coconut cream with sea salt.

7. Pour the coconut cream mixture evenly over the layered roots.

8. Cover the dish tightly with aluminum foil.

9. Bake for 1 hour and 30 minutes, or until the roots are tender when pierced with a fork.

10. While the Takihi is baking, prepare the passion fruit cooler.

11. Scoop the pulp and seeds from the passion fruits into a blender.

12. Add sugar and 1 cup of water to the blender. Blend until the seeds are broken up.

13. Strain the mixture through a fine-mesh sieve into a pitcher, pressing to extract all the juice.

14. Add the remaining 3 cups of water to the pitcher and stir well.

15. Taste and adjust sweetness if needed.

16. Refrigerate until chilled.

17. When the Takihi is done, remove from the oven and let it rest for 10 minutes before serving.

18. Serve the Takihi hot, cut into squares, with the chilled passion fruit cooler on the side over ice, garnished with mint leaves if desired.

Chef's Notes

• If banana leaves are unavailable, you can use parchment paper to line the baking dish.
• For a richer flavor, you can use coconut milk instead of water in the passion fruit cooler.
• Takihi can be made ahead and reheated. It often tastes even better the next day as the flavors meld.
• If taro or cassava are hard to find, you can substitute with sweet potatoes, though the flavor will be different.
• Be careful when handling taro, as it can irritate the skin. Wear gloves if you have sensitive skin.

Nutritional Info

Per serving (based on 8 servings):

• Calories: Approximately 450
• High in complex carbohydrates from taro and cassava
• Good source of dietary fiber
• Rich in potassium and vitamin C
• Contains healthy fats from coconut cream

Serving Suggestions

• Serve Takihi as a main dish alongside grilled fish or chicken for a complete meal.
• The passion fruit cooler pairs well with other tropical fruits like mango or pineapple for a fruit platter.
• For a festive presentation, serve the Takihi on banana leaves with a sprinkle of toasted coconut flakes on top.
• This dish is perfect for potlucks, family gatherings, or as part of a Polynesian-themed dinner party.