Uronivonu chips
Better than the overseas French fries we use in Fiji, with more flavour, more crunch and they’re totally local.
1 large dalo root, peeled and cut into fries size
Cooking oil for frying
1/2 teaspoon sea salt
1/2 teaspoon red chilli powder
2 tablespoons freshly squeezed lime juice
1. In a large pot or deep fry pan, heat the cooking oil over medium-high heat. Make sure you have enough oil to completely submerge the fries. Fry the dalo chip until they turn golden brown.
2. Using a strainer, transfer the fries into a large bowl.
3. Sprinkle immediately with salt and chilli powder, and drizzle with lime juice. Toss all the ingredients together using large spoon until the spices are well distributed. Serve hot.
Uronivonu sabji
Dalo in sautéed Indian spices was the food of the indentured labourers but far from peasant food, this recipe adds delicious aroma to the plain dalo root.
4 medium sized purple dalo roots (approximately 2kg)
1/4 teaspoon of carom seeds (ajwain)
1/2 teaspoon cumin seeds (zeera)
1 teaspoon of finely grated ginger
Pinch of asafoetida (hing)
2-3 green chilies finely chopped (or to taste)
1 small onion finely chopped
2 medium sized tomatoes finely chopped
1/4 teaspoon of turmeric powder (haldi)
1 teaspoon red chilli powder (or to taste)
1 tablespoon coriander powder
1 teaspoon of dry mango powder (amchur)
2-3 tablespoons finely chopped coriander leaves
1-2 tablespoons of oil for cooking
Sea salt to taste
1. Wash and clean the dalo thoroughly. Boil in salted water until semi-firm; approximately 15-20 mins. Then peel and cut them into chunky circular shape
2. In a pot, heat oil and add the carom seeds and cumin seeds. Saute and immediately add asafoetida, ginger and green chillies. Saute and add the chopped onions. Cook till onions turn translucent.
3. Now add the tomatoes, turmeric powder and salt. Mix all together, cover and cook till the tomatoes turn soft. Then add red chilli powder, coriander powder & dry mango powder. Mix till all is well incorporated. Saute till this onion tomato masala starts leaving oil from the corners.
4. Add the circular cut boiled dalo to the onion tomato masala. Mix well. Cover and let it cook for 5-7 mins. Stir intermittently.
5. Finally add finely chopped coriander leaves & mix.
6. Serve with your roti.
Uronivonu slab pie
This recipe requires a little skill with dough and pastry but once mastered you can adapt this recipe to make any root vegetable slab pies including spiced pumpkin, coconut, cassava or yams.
Servings: 8~10 people
Pie dough:
4 cups of flour
400g of unsalted butter
2 tablespoons brown sugar
2 tablespoons white sugar
1/2 teaspoon sea salt
13~14 tablespoons of iced water
Taro filling:
1 medium size dalo, approximately 750 g
2 cups coconut or cow’s milk
1/2 cup whipping cream
1 cup white sugar
To finish:
Egg wash
2 tablespoons of raw sugar for sprinkling
1. Cube the unsalted butter and freeze it for 30 min before using. Prepare a bowl of iced water, then combine flour, brown sugar, white sugar and salt in a food processor. Add the frozen butter and pulse until the largest piece of butter is the size of a large pea.
2. Add the iced water 2 tablespoons at a time and pulse for 2 seconds after each addition until a dough forms, approx 13~14 tablespoons. This dough will be slightly crumbly at first. Pour the mixture onto a counter top and divide into 2 portions. Dust with some flour, then press and squeeze all the crumbs together and pad it into a disk. Wrap both with plastic wrap and refrigerate for at least 1 hour.
3. Trim the top and bottom of the dalo off so it sits straight-up on the cutting board. Run your knife along the side of the taro to remove the skin, then cut it into small cubes.
4. Place the dalo, milk, cream, sugar into a large pot. Heat it over medium-low heat until it starts to boil, then turn the heat down to low and simmer for 15 min, or until the dalo is soft. Stir regularly because taro tends to stick to the bottom of the pot.
5. Transfer dalo to a bowl and let it cool down completely before using.
6. Preheat the oven to 190ºC. Line a 9 1/2″ x 13″ (24cm x 33cm) pan with greasproof paper and set aside.
7. Take 1 portion of the dough out of the fridge. Dust with some flour then roll it out into a sheet that’s big enough to completely cover the bottom and sides of the pan. Roll the sheet into a scroll using the rolling pin to easily transfer it onto the pan, then unroll it out over the pan and lightly press it with your fingers so it fits nicely into the corners. If there are cracks or holes in the sheet, just pinch them together or fill them with excess dough that’s draping over the pan. Transfer the taro filling into the pan and careful smooth the top with a wooden spatula without breaking the dough on the bottom.
8. Take the second portion of the dough out, and roll it into another sheet that’s big enough to cover the pan. Brush egg wash on the edges of the first sheet of dough that’s draping over the pan. Scroll the second sheet of dough into the rolling pin to transfer it onto the pan, then unroll. Pinch the edges together then seal it by pressing the tip of a fork into the dough, all along the edges. Again, pinch or fill any cracks or holes.
9. Brush the top with egg wash and sprinkle coarse raw sugar all over the top. Cut a few slits on top so the steam can vent out during baking.
10. Bake in the oven for 50min, or until the crust is golden brown and shiny.
11. Let it cool in the pan for 20min before cutting.
12. The crust will stay nice and flaky uncovered, under room temperature for 2 days.
Uronivonu ice cream
2 tablespoons unsalted butter
400 gram grated dalo (about 2 cups, packed)
2 cups whipping cream
400ml coconut milk
3/4 cup sugar
3/4 teaspoon sea salt
In a heavy-bottomed medium saucepan, melt butter on medium heat. When butter has melted completely and foam has subsided, increase heat to high and add dalo. Stir to coat with butter and cook until the taro turns slightly translucent, begins to colour at the edges, and reduces in volume to a soft, starchy lump, about 5 minutes.
Use a wooden spoon to scrape any starchy bits off the bottom of the saucepan, then stir in cream, coconut milk, and sugar. Bring to a simmer and then reduce to very low heat. Cover and cook until taro is completely soft, about 20 minutes.
Transfer dairy mixture to a blender and carefully puree on high speed until very smooth, about 30 seconds. (To keep blender top from popping off, remove the plastic knob in the centre of the lid and cover with a paper towel folded over several times.) Pour through a strainer into an airtight container, add salt to taste, and chill in refrigerator until very cold, at least 4 hours.
When ice cream base is cold, transfer to ice cream maker and churn according to manufacturer’s instructions. Transfer ice cream to airtight container and chill in freezer at least 6 hours before serving. Let ice cream sit on counter for 5 minutes before scooping.
Hakka pork belly with uronivonu
Serves 6
1kg pork belly, cut into 2 slabs
2 tablespoons light soy sauce
Pinch ground white pepper
600g taro, sliced 1/2 inch thick, deep fried till light brown
Sauce ingredients:
4 cloves garlic, chopped finely
4 shallots, chopped finely
4 pieces red fermented bean curd
1 tablespoon ground bean paste
3 tablespoons sugar
2 teaspoons five spice powder
1 tablespoon light soy sauce
1 tablespoon Shaoxing Chinese rice wine
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 3/4-2 cups water
Few stalks of coriander
1. Bring a pot of water to boil and blanch pork for 5 minutes and then submerge into cold water. Drain and prick skin and meat with a fork for the seasoning to penetrate.
2. Marinate pork with light soy sauce and pepper for 30 minutes.
3. Deep fry dalo slices until lightly browned. Keep aside. Then fry the seasoned pork, skin side down until pork skin is lightly brown, then turn over and fry the rest of the meat until light brown. Let pork cool and cut into 1/2 inch thick slices
4. Use 2 tablespoons hot oil, saute shallots, garlic, fermented bean curd, ground bean paste until oil separates. Add the rest of the sauce ingredients and cook for 2 minutes.
5. In the meantime, arrange pork (skin side down) alternating with taro in a deep dish or casserole. Pour sauce mixture over it and steam for 3-4 hours over medium heat. Leave it to stand for 20 minutes in the pan before inverting it onto a serving plate.
6. Garnish with chopped cilantro.
