A nice treat to kick off a new month. In Kiwai, we call this Tado, it’s famously known as Pariva/Bariva in the Motuan language. This is made from a mixture of ripe bananas and sago, wrapped in bananas leaves and can either be boiled in hot water, baked in an oven/over hot coals or in an earth oven/mumu. The cream is usually made from dry coconuts ,”scraped, juices squeezed out and cooked on medium heat till it forms a thick paste/cream. It can be infused with lemon grass, lime/lemons or even mint to elevate its flavor. Perfect for a main course or can be served as dessert ☺️😁
One of the dishes on the menu. This is our Kiwai version of Cassava cake that we call Kapalolo. It’s made with grated Cassava and coconut milk. Wrapped in bananas leaves and baked in the over, you can also cook this in a mumu. It’s topped with cooked coconut cream before serving. You can enjoy it on its own or have it with some smoked fish.
