Ufi Patele Recipe

A Cultural Delight

Ufi Patele is a cherished dish from the Polynesian islands, notably enjoyed in regions like Samoa and Tonga. It holds cultural significance and is often prepared during celebratory occasions and communal gatherings. The dish combines the distinctive flavors of taro leaves and coconut cream to produce a creamy, savory meal that is both nutritious and comforting.

History of Ufi Patele

The roots of Ufi Patele can be traced back to traditional cooking methods of the Polynesian islands, where food was cooked using natural resources. The word "ufi" refers to taro, a staple crop in Polynesian cuisine, and "patele" indicates the method of wrapping the food in leaves. Historically, this dish was cooked in an earth oven, adding a unique smoky flavor.

Ingredients

• Taro leaves, 10 pieces
• Coconut cream, 400ml
• Onion, 1 large
• Salt, 1 tsp
• Pepper, 1/2 tsp
• Lime juice, from 1 lime
• Starch of choice, 2 tbsp

Preparation

Step 1: Prepare the Taro Leaves

Begin by thoroughly washing the taro leaves to remove any dirt or debris. Pat them dry with a clean cloth. The leaves should be fresh and vibrant green for the best taste and nutritional value.

Step 2: Mix the Filling

In a medium-sized bowl, combine the coconut cream, finely chopped onion, lime juice, salt, and pepper. Stir in the starch to thicken the mixture slightly.

Cooking Instructions

Step 1: Wrap the Ufi Patele

Place a small amount of the mixed filling onto each taro leaf. Fold the leaf from the edges towards the center, forming a tight wrap. Ensure no filling can spill out during cooking.

Step 2: Cook the Wrapped Leaves

Traditionally, Ufi Patele is cooked in a Polynesian umu pit, but it can also be prepared in a conventional oven. Preheat your oven to 180°C (350°F). Arrange the wrapped leaves in a baking dish and cover with extra coconut cream to keep them moist.

Bake for 60-75 minutes, checking occasionally to ensure they don’t dry out. Use a cooking timer to keep track of time.

Serving Suggestions

Allow the Ufi Patele to cool slightly before serving. Serve the dish warm, ideally accompanied by fresh tropical fruit such as pineapple or mango to complement its rich flavors. Alternatively, serve it with a fresh salad for a lighter meal.

Enjoy the Meal

Traditionally eaten with hands, the experience of enjoying Ufi Patele is both a culinary and cultural delight. Share it with the family for a homely meal or bring it to a potluck to introduce others to a taste of the Polynesian islands.