Dish
Godrogodro
Godrogodro is made with cassava, coconut milk, and sugar. The cassava is grated and mixed with coconut milk and sugar to form a thick batter. The batter is then steamed until it is cooked through. The resulting dessert is sweet, sticky, and has a slightly chewy texture. It is typically served at room temperature and is a perfect dessert for special occasions.
Origins and history
Godrogodro originated in Fiji and has been a popular dessert in the country for many years. It is typically served during special occasions, such as weddings or festivals.
Dietary considerations
Godrogodro is gluten-free and dairy-free, making it suitable for those with gluten intolerance or dairy allergies. It is also high in sugar and calories, so it should be consumed in moderation.
Variations
There are many variations of Godrogodro, including those that use different types of root vegetables, such as taro or yams. Some recipes also call for the addition of spices, such as cinnamon or nutmeg.
Presentation and garnishing
Godrogodro can be garnished with additional coconut flakes or a dusting of cinnamon. It is typically served on a platter or banana leaf.
Tips & Tricks
To make the dessert extra flavorful, add a pinch of salt to the batter before steaming.
Side-dishes
Godrogodro can be served with a variety of side dishes, including fresh fruit or coconut cream.
Drink pairings
Godrogodro pairs well with a variety of drinks, including tea, coffee, or a sweet dessert wine.
Delicious Godrogodro recipes
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