Entree: Fiji – Central Culinary Region – Tavioka (Boiled cassava stewed in coconut milk and aromatics to make a hearty Fijian starchy main)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) cassava (tavioka), peeled, woody core removed, cut into 2-inch (5 cm) pieces
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt
- 1 tbsp (12 g) brown sugar or panela (optional, to balance coconut)
- 1 small green chili, seeded and sliced (optional)
- 1 lime, juice only (about 1 tbsp (15 ml))
- Fresh cilantro or chopped spring onion for garnish (optional)

Show original ingredient measurements

- 2 lb (900 g) cassava (tavioka), peeled, woody core removed, cut into 2-inch (5 cm) pieces
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt
- 1 tbsp (12 g) brown sugar or panela (optional, to balance coconut)
- 1 small green chili, seeded and sliced (optional)
- 1 lime, juice only (about 1 tbsp / 15 ml)
- Fresh cilantro or chopped spring onion for garnish (optional)

Instructions

1. Place the peeled and cut cassava in a large pot, cover with cold water, bring to a boil, then reduce to a simmer and cook until a knife slides easily into the pieces, about 20–25 minutes. Drain and set aside.
2. In the same pot or a wide skillet, heat the vegetable oil over medium heat. Add the sliced onion and cook until soft and translucent, about 5–7 minutes. Add the optional sliced chili and cook 1 minute more.
3. Return the drained cassava to the pot, pour in the coconut milk and 1 cup (240 ml) water, then stir gently to combine. Bring to a low simmer.
4. Season with salt and the optional brown sugar, cover partially, and cook on low for 10–12 minutes so the cassava absorbs the coconut flavor and the liquid reduces slightly.
5. Remove from heat, stir in the lime juice, and adjust seasoning with additional salt if needed.
6. Transfer to a serving dish and garnish with chopped cilantro or spring onion if using. Serve hot as a hearty staple course.