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Manioc, also known as cassava, is a beloved dish in Vanuatu, often enjoyed during special occasions and family gatherings. This sweet and creamy treat showcases the island's rich agricultural heritage, as cassava is a staple crop. Typically served as a dessert, manioc is a comforting dish that embodies the warmth of Vanuatu's culinary culture.
Peel the cassava and grate it finely. If the cassava is too watery, squeeze out some of the excess liquid.
In a large mixing bowl, combine the grated cassava, coconut milk, brown sugar, and vanilla extract. Mix well to create a thick batter.
If using banana leaves, wash them thoroughly and briefly pass them over a flame to make them more pliable. If using aluminum foil, cut it into large squares.
Lay out the banana leaves or aluminum foil on a clean surface.
Place a portion of the cassava mixture onto the center of each leaf or foil square.
Fold the leaves or foil over the mixture to create a secure parcel.
Preheat your oven to 350°F (175°C) or prepare a steamer.
If baking, place the wrapped parcels on a baking sheet. If steaming, place them in the steamer basket.
Bake or steam for about 1 to 1.5 hours, or until the cassava pudding is firm and cooked through.
Allow the parcels to cool slightly before unwrapping.
Enjoy your meal!
Manioc is a sweet, creamy dessert made from grated cassava, coconut milk, and sugar, often wrapped in banana leaves.
Manioc is a traditional dish in Vanuatu, where cassava is widely cultivated and used in various recipes.
The main ingredients are fresh cassava (manioc), coconut milk, brown sugar, and vanilla extract.
Manioc takes approximately 90-135 minutes to prepare and cook.
Manioc can be served alone as a dessert or accompanied by fresh tropical fruits or a drizzle of honey.