METHOD

1. Put some coconut oil in a pot and once hot add onion and chopped garlic, add spices and cook until fragrant.
2. Chop rourou into small pieces. Saute in a pot with garlic and finely diced onion. Cook over a low heat and stir when you can smell the onion and garlic cooking.
3. Add the Bu juice to the pot of rourou to soften the rourou and cook for 20 mins then cool. Add grated coconut and a little bit of flour plus one beaten egg. It should be like a soft fritter consistency, roll into balls. (golf ball size) and toss into flour to coat.
4. Cook the rourou balls in a hot pan with butter for 8 minutes to brown. Set aside.
5. Heat a pan, add a dash of coconut oil then add sliced onions and cook for about 25mins or until caramelized (keep stirring) then set aside.
6. Blanch Moca, mix with caramelised onion and pineapple. Slow cook for 20 minutes in a pan with coconut oil.
7. Cut the Mango into pieces with a handful of mint and two spoons of Bu juice, lemon juice and garlic and blend together to make the Mango and mint dressing for the Moca salad.
8. Place Moca salad on the bottom of the Platter and top with the Mango dressing, place your Rourou balls on the top. Enjoy.