Rose and Anita's Kiddie Simboro
TEAM VANUATU
INGREDIENTS
For the Simboro:
1 Cup Grated Yam (Taro or Breadfruit can be substituted)
6 leaves Island Cabbage (Silverbeet is a good substitute)
½ Brown Onion
1 Stalk Spring Onion
1 cup of Beef Mince
¼ cup Grated Carrot
Milk from one Brown Coconut
1 handful chopped Mixed Nuts (nagai, natapoa and coconut) (Cashews and Almonds can be substituted here)
Salt and Pepper to taste
For the Pumpkin Sauce:
½ cup peeled and cubed Pumpkin
1 tablespoon Honey
½ thumb fresh Turmeric
One teaspoon of chopped Parsley
1 tsp Mixed Nuts (as above)
1 Brown Onion
1 clove Garlic
Salt and Pepper
METHOD
- Peel yam and grate. Dice the onion, garlic, turmeric and spring onion.
- Stir fry onion, minced meat, spring onion and carrot.
- Mix together diced onion, garlic, turmeric, spring onion, minced meat and half of the grated yam.
- Place grated yam onto the flattened cabbage leaf, roll it and place into the boiling water for about five minutes.
- Remove from boiling water, crumb in mixed nuts. Fry the crumbed Simporo in oil.
- Grate the coconut, squeeze to get coconut cream.
- Boil all sauce ingredients until soft the place all ingredients in blender with the coconut cream and blend until smooth.
- Place the Simboro on to a plate and serve with the sauce.
Tried this recipe at home? Let us know what you think!