Tuvaluan-style Ambuyat

Ingredients

In Tuvaluan cuisine, Ambuyat is adapted to incorporate local ingredients and flavors. While the Bruneian version of Ambuyat is often served with savory sauces and meats, Tuvaluan Ambuyat is traditionally enjoyed with coconut milk, fresh fish, and tropical fruits. This adaptation reflects the abundance of seafood and tropical produce in Tuvalu, adding a unique twist to the dish. We alse have the original recipe for Ambuyat, so you can check it out.

• 2 cups (470ml) sago starch 2 cups (470ml) sago starch
• 4 cups (940ml) water 4 cups (940ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Fresh fish fillets, cooked and flaked Fresh fish fillets, cooked and flaked
• Assorted tropical fruits, such as mango, pineapple, and papaya Assorted tropical fruits, such as mango, pineapple, and papaya

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large pot, bring water to a boil.
2. 2.
   Gradually add sago starch to the boiling water, stirring continuously to prevent lumps from forming.
3. 3.
   Reduce the heat to low and continue stirring until the mixture thickens and becomes translucent.
4. 4.
   Remove the pot from heat and let the mixture cool slightly.
5. 5.
   Using a wooden spoon or Ambuyat stick, stir the mixture vigorously until it becomes elastic and sticky.
6. 6.
   Divide the Ambuyat into individual portions and serve on plates.
7. 7.
   Pour coconut milk over the Ambuyat and top with flaked fish and tropical fruits.
8. 8.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Sago starch — Make sure to gradually add the sago starch to the boiling water while stirring continuously to prevent lumps from forming.

Tips & Tricks

• To enhance the flavor of the Ambuyat, you can add a pinch of salt to the boiling water.
• Experiment with different tropical fruits to add a burst of freshness to your Ambuyat.
• If you prefer a thicker consistency, you can increase the amount of sago starch used.

Serving advice

Tuvaluan-style Ambuyat is traditionally eaten using your hands. Take a small portion of the Ambuyat with your fingers, roll it into a ball, and dip it into the coconut milk and toppings before enjoying.

Presentation advice

Serve Tuvaluan-style Ambuyat on individual plates, with the coconut milk poured over the Ambuyat and the flaked fish and tropical fruits arranged attractively on top. Garnish with fresh mint leaves for an added touch of color.