Marshallese Flaki - A Taste of the Islands

Ingredients

In the Marshallese adaptation of Flaki, the traditional Polish ingredients are replaced with Marshallese staples. The original beef-based broth is substituted with a creamy coconut milk base, and the addition of local spices and tropical vegetables gives the dish a distinct island flavor. This adaptation embraces the culinary traditions of the Marshallese people while paying homage to the original Polish dish. We alse have the original recipe for Flaki, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and sliced 500g (1.1 lb) beef tripe, cleaned and sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 taro roots, peeled and diced 2 taro roots, peeled and diced
• 1 breadfruit, peeled and diced 1 breadfruit, peeled and diced
• 2 cassava roots, peeled and diced 2 cassava roots, peeled and diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 30g, 25g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the beef tripe for 5 minutes. Drain and set aside.
2. 2.
   In the same pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
3. 3.
   Add the blanched beef tripe to the pot and cook for a few minutes until slightly browned.
4. 4.
   Pour in the coconut milk and add the lemongrass stalk and turmeric powder. Stir well to combine.
5. 5.
   Cover the pot and simmer over low heat for 1 hour, or until the tripe is tender.
6. 6.
   Add the diced taro, breadfruit, and cassava to the pot. Cook for an additional 20 minutes, or until the vegetables are soft.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the lemongrass stalk and discard.
9. 9.
   Serve the Marshallese Flaki hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the stew.

Treat your ingredients with care...

• Taro — Make sure to wear gloves when peeling and handling taro, as it can cause skin irritation for some individuals.
• Breadfruit — Choose a ripe breadfruit that is slightly soft to the touch for the best flavor and texture.
• Cassava — Remove the tough fibrous core from the center of the cassava root before dicing.

Tips & Tricks

• If you can't find beef tripe, you can substitute it with chicken or pork tripe.
• Adjust the amount of turmeric powder according to your preference for color and flavor.
• For a spicier version, add a chopped chili pepper to the pot while simmering.
• Serve the Marshallese Flaki with steamed rice or breadfruit for a complete meal.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful stew.

Serving advice

Serve the Marshallese Flaki in deep bowls, allowing the aromatic broth to surround the tender beef tripe and tropical vegetables. Accompany the dish with lime wedges for a tangy burst of flavor.

Presentation advice

Garnish the Marshallese Flaki with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in traditional Marshallese bowls or coconut shells for an authentic touch.