Learn2Vibe

How to Make Authentic Niuean Takihi with Tropical Passion Fruit Drink

Transport your taste buds to the South Pacific with this authentic Niuean Takihi recipe. Layers of taro and cassava are baked in creamy coconut milk, creating a comforting dish that's both savory and slightly sweet. Paired with a zesty passion fruit drink, this meal offers a true taste of Polynesian cuisine.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

30 minutes

Cook Time

1 hour 30 minutes

Servings

6

Difficulty

Intermediate

Simple Summary

Niuean Takihi is a traditional Polynesian dish that combines layers of taro, cassava, and coconut cream for a rich, tropical flavor. This recipe pairs it with a refreshing passion fruit drink for the perfect island-inspired meal.

Recipe Details

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

Ingredients

For the Takihi:

  • 2 lbs taro root, peeled and thinly sliced
  • 1 lb cassava, peeled and thinly sliced
  • 2 cups coconut cream
  • 1 tsp salt
  • 2 tbsp brown sugar
  • Banana leaves for lining (optional)

For the Passion Fruit Drink:

  • 1 cup passion fruit pulp (about 8-10 passion fruits)
  • 4 cups water
  • 1/4 cup sugar (adjust to taste)
  • Ice cubes

Instructions

  1. Preheat the oven to 350°F (175°C).

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

  3. In a bowl, mix coconut cream, salt, and brown sugar.

  4. Layer half the taro slices in the baking dish, followed by all the cassava slices.

  5. Pour half the coconut cream mixture over the layers.

  6. Add the remaining taro slices on top.

  7. Pour the rest of the coconut cream mixture, ensuring it seeps through the layers.

  8. Cover the dish tightly with foil (and banana leaves if using).

  9. Bake for 1 hour, then remove the foil and bake for another 30 minutes until the top is golden brown.

  10. While the Takihi is baking, prepare the passion fruit drink. Scoop the pulp from the passion fruits into a blender.

  11. Add water and sugar to the blender. Blend until the seeds are broken down.

  12. Strain the mixture through a fine sieve to remove seed fragments.

  13. Chill the passion fruit juice in the refrigerator.

  14. Once the Takihi is done, let it rest for 10 minutes before serving.

  15. Serve the Takihi warm with the chilled passion fruit drink over ice.

Chef's Notes

  • If banana leaves are unavailable, you can use parchment paper to line the baking dish.
  • For a richer flavor, you can add a layer of sliced onions between the taro and cassava.
  • Leftover Takihi can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.
  • The passion fruit drink can be made ahead and stored in the refrigerator for up to 2 days.

Nutritional Info

Per serving (including drink): Approximately 450 calories. Takihi is high in complex carbohydrates from taro and cassava, providing sustained energy. The coconut cream offers healthy fats, while the passion fruit drink is rich in Vitamin C and antioxidants.

Serving Suggestions

Serve the Takihi hot as a main course alongside grilled fish or chicken for a complete Polynesian-inspired meal. Garnish with fresh cilantro or chopped green onions for added color and flavor. The chilled passion fruit drink complements the rich Takihi perfectly, but you could also pair it with a light coconut-based dessert to round out the meal.