Rose and Anita's Meatin Simboro



1 cup Grated Manioc (Dalo or Breadfruit can be used here)
2 Brown Coconut (Or one tin of coconut cream)
6 Island Cabbage leaves (Silverbeet is a good substitute)
½ Brown Onion
½ thumb Fresh Turmeric (one teaspoon powdered Turmeric can be used)
½ thumb Ginger
1 tsp Crushed Garlic
2 Fillets of Fish (Poulet)
1 Spring Onion (sliced)
1 Tsp of Parsley(chopped)
1 Tsp of Chives(chopped)
Salt and Pepper to taste


  1. Peel manioc and grate.
  2. Grate coconut and squeeze to get coconut milk. Cook the coconut milk in a small pot until thick. (This will take 15 to 20 minutes).
  3. Spread out the Island Cabbage leaves and lay on top of each other so as to make a wrapping and place the grated manioc on to the island cabbage leaves.
  4. Slice the fish and sauté with the onion, garlic, spring onion, salt and pepper.
  5. Place the fish onto the grated manioc.
  6. Roll and tie with Pandanas leaves or string.
  7. Place into a pot of boiling water for five minutes
  8. Remove from boiling water.
  9. Sauté onion, ginger salt and pepper in a pot and add coconut milk to make a sauce, add Simboro.
  10. Serve on a Plate with the coconut sauce.

Team Vanuatu Recipes Rose and Anita

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