Dish

Vakalolo

Vakalolo is a sweet and creamy dessert that is popular in Fiji and other Pacific Island countries. It is made by grating cassava and mixing it with coconut milk and sugar. The mixture is then wrapped in banana leaves and steamed until cooked. Vakalolo is gluten-free and dairy-free, making it a good option for people with dietary restrictions. However, it is high in sugar and should be consumed in moderation.

Oceanic cuisine› Melanesian cuisine› Fijian cuisine

Dessert

Origins and history

Vakalolo has been a traditional dessert in Fiji for centuries. It is often served at special occasions such as weddings and festivals. In some parts of Fiji, it is also used as an offering to the gods.

Dietary considerations

Gluten-free, dairy-free, high in sugar

Variations

There are many variations of vakalolo, with some recipes adding additional ingredients such as raisins, nuts, or spices. Some recipes also use different types of sweeteners, such as honey or molasses. Vakalolo can be served warm or cold, and is often garnished with fresh fruit or coconut flakes.

Presentation and garnishing

Vakalolo is traditionally served wrapped in banana leaves, but can also be served in individual portions. It is often garnished with fresh fruit or coconut flakes.

Tips & Tricks

When grating cassava, be sure to remove the tough outer layer before grating. To make the wrapping process easier, banana leaves can be softened by briefly steaming them over boiling water.