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Sua Pana

Sua Pana is a traditional Rotuman recipe for a classic boiled dish of coconut water, cassava starch and coconut cream boiled to a porridge and sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic Rotuman version of: Sua Pana.

prep time

20 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Stew RecipesDessert RecipesRotuma Recipes

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Sua pana is as a type of Rotuman niuafo’ou fekei made from coconut water, cassava starch, lolo (coconut cream), and sugar.

If you enjoy this style of Pacific cooking, you may also want to try sua pofo, topoi.

Ingredients:

500ml coconut water
240g cassava starch
120ml coconut cream
150g sugar

Method:

mix together the cassava starch and coconut water in a saucepan.

Set over medium heat and cook, stirring until the mixture thickens and becomes transparent.

Stir in the coconut cream then take the pan off the heat.

Keep stirring the mixture until the coconut cream changes the colour of the mixture.

Add the sugar and stir through the other ingredients.

Serve warm.

Use more starch for a firmer dish or more coconut water for a softer one.