Lolo Cassava

Across many Pacific islands, lolo evokes the lush comfort of dishes enriched with coconut milk. In this cherished preparation, tender pieces of cassava simmer gently in a creamy bath until the sauce clings silkily to every bite. It is everyday food and feast food at once, and the pairing of cassava with coconut milk is a timeless expression of warmth, simplicity, and satisfaction.

Ingredients

• 1.5 kg peeled and chunked cassava
• 400 ml coconut milk
• 200 ml coconut cream (optional, for extra richness)
• Enough water to cover, plus a little for rinsing
• 1 to 1.5 tsp salt, to taste
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 cm nub of ginger, finely grated
• 1 small green chili, sliced (optional)
• 1 tsp sugar (optional, to balance)
• 1 lime, for finishing
• 2 tbsp chopped spring onion
• 1 sheet banana leaf, for lining or serving (optional)
• Pinch of black%20pepper (optional)

Preparation

1. Rinse and soak: Rinse the cut cassava under cool water. If the pieces look very starchy or prone to browning, soak them in a bowl of cool water seasoned with a pinch of salt for 10 minutes, then drain.
2. Aromatics and garnish: Slice the onion, mince the garlic, grate the ginger, and slice the green chili if using. Chop the spring onion for garnish.
3. Serving platter: If you plan to line the plate, wipe the banana leaf clean and briefly pass it over a low burner or hot pan to soften.

Cooking

1. Start the pot: Place the cassava in a pot and cover with cold water by a few centimeters. Add a small pinch of salt. Bring to a gentle boil, then lower to a steady simmer until easily pierced with a knife, about 20 minutes depending on piece size.
2. Drain well: Drain the cassava and let it steam-dry briefly in the warm pot so the surfaces are not wet; this helps the sauce adhere.
3. Build the lolo: Add the coconut milk to the pot, then stir in the onion, garlic, and ginger. Return to a gentle simmer and fold in the warm cassava. If you enjoy heat, add the green chili and a pinch of black pepper. Let the pot quietly bubble for about 5 minutes.
4. Enrich and balance: Stir in the coconut cream for a silkier body. Taste and adjust with salt and a touch of sugar if you prefer a slightly sweeter, rounder finish. Keep the heat low and warm for another 2 minutes, avoiding a hard boil.
5. Brighten and rest: Squeeze the lime over the pot to taste and scatter the spring onion. Cover and let the dish settle for 5 minutes before serving.
6. Serve: Spoon into a warmed bowl or onto a platter lined with the softened banana leaf and enjoy while warm.

How to Enjoy

This is comfort in a bowl: rich sauce from coconut milk, tender bites of cassava, a lift of lime, and optional spark from green chili. Serve it solo for a soothing meal or pair it with grilled fish and leafy greens. At the table, offer extra wedges of lime for brightness, a sprinkle more spring onion for freshness, and, if you crave added richness, a spoon of warm coconut cream.

Tips and Variations

• Control the sauce: For a thinner consistency, stir in a splash of hot water. For thicker, add a little more coconut cream and simmer gently.
• Seasoning balance: A small pinch of sugar can accentuate the natural sweetness of coconut milk, but counter with a touch of salt so the flavor stays savory.
• Heat to taste: Customize the burn with more or less green chili and a tiny pinch of black pepper.
• Presentation: A warmed, pliable banana leaf lends aroma and makes plating feel special.
• Make-ahead note: Cook the base of cassava and coconut milk in advance, then add the finishing touches of coconut cream, lime, and spring onion just before serving.

Troubleshooting

• Sauce looks oily or split: The likely cause is boiling the coconut milk too hard. Keep to a gentle simmer and limit active simmering to about 5 minutes after adding the enrichers.
• Pieces breaking apart: Reduce simmer intensity, use larger chunks, and begin checking tenderness around 20 minutes so the cassava stays intact.
• Flavor seems flat: Add a pinch more salt, a squeeze of lime, or a touch of green chili until the flavors pop.