Sela and Taufa’s Lo’i Lesi
Team Tonga
INGREDIENTS
1 ripe lesi (pawpaw), peeled and cut into a dice
1 tbsp ginger, minced
½ cup manioke, (cassava), grated
½ cup water (mix this with the manioke above)
1 cup maka hunu (smoky coconut cream, see below)
2 cups water
Ingredients for the Maka Hunu:
1 volcanic rock
4 cups coconut, grated
METHOD
- Place lesi and ginger in a pot with water.
- Boil for 25 mins.
- Remove the water.
- Add maka hunu.
- Add grated manioke to thicken the sauce.
- Remove from the heat and cool for 10 mins.
Method for the Maka Hunu:
- Heat a volcanic rock on an open flame for 15 minutes until white hot.
- Using tongs toss the rock with the coconut gratings until the coconut is well toasted.
- Remove rock.
- Squeeze the toasted coconut to get the creamy maka hunu sauce.
Tried this recipe at home? Let us know what you think!