Krystelle and Pio’s Revamped Su Kota

TEAM FIJI

INGREDIENTS

For the Bele Dumplings:

6 Bele leaves and stems still attached
4 large cooked Ivi nuts (Tahitian chestnuts- these can be purchased at the local market this can be substituted any roasted nuts of your choice)-chopped finely
1 Vara diced (spongey centre of mature Brown coconut)
6 Curry Leaves
1 tbsp Virgin Coconut Oil
Salt and pepper

For the Su Kota Broth:

Water from 2 young Coconuts and 2 Brown Coconuts
1 bunch Bele
1 bunch Moca
1 bunch Large Leaf Watercress
1 bunch Spring Onions
1 cup Kora (fermented Coconut)
3 small semi green papayas peeled with seeds removed, then diced into large pieces

For the Garnish:

2 Ota tips (1 half per bowl) leave uncooked
½ cup Seaweed cake lumi cevata (buy prepared from the market-optional)
½ cup lumi wawa (stringy pinkish red Seaweed)
½ cup luluwa (bright green Seaweed)
Spread the lumi wawa and the luluwa on a flat pan and cover with a generous amount of salt, toast till dried and crisp

METHOD

For the Bele Dumplings:

  1. Blanch the bele leaves (plunge into boiling water and then into cold water then drain).
  2. Toast chopped ivi in coconut oil and salt and pepper add curry leaves towards the end, add the diced vara. This is your filling.
  3. Wrap the filling in one large bele leaf, do this with all 6 bele leaves. *you can use 2 to 3 leaves if there are not large enough to cover the filling.

For the Su Kota Broth:

  1. Place 2 cups of water and the juice from the green and brown coconuts in a pot and boil with the spring onions for five minutes. and add the greens then boil for 20 mins.
  2. Add the greens and the pawpaw and simmer for 20 minutes.
  3. Toast the Kora in a pan and add to the broth.
  4. Sieve the broth into a jug.

To Serve:

  1. Divide the pawpaw and the greens between the bowls.
  2. Place a bele dumpling on top of the poached papaya.
  3. Pour the broth gently over the dumpling and greens.
  4. Top the dumpling with the ota.
  5. Top with freshly roasted kora then the crispy seaweed, serve immediately.
 

Team Fiji Recipes Krystelle and Pio

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