Topoi is a traditional Rotuman recipe for a classic breakfast dish or dessert of grated cassava dumplings served in a grated coconut, sugar and coconut cream porridge base. The full recipe is presented here and I hope you enjoy this classic Rotuman version of: Topoi.
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Topoi, cassava dumplings, in coconut milk is a Rotuman dish that is served either as a porridge or as a dessert. A version, made with wheat flour is also served as Fijian topoi
Ingredients:
600g grated cassava
250ml coconut cream
100g sugar
Boiling water as needed
grated coconut (optional)
Method:
Divide the grated cassava into two piles, making sure that one pile is smaller than the other. Mix the sugar with the larger pile then shape into small balls.
Bring a pan of water to a boil. Gently add the sweetened cassava balls, cooking for about 20 minutes until the dumplings are cooked through.
Thicken the cooking water by stirring in the smaller pile of cassava, cooking and stirring until the mixture is smooth and porridge like.
Add the coconut cream to the porridge then sweeten to taste.
Either serve the cassava balls in the hot liquid or serve them separately.
As a variant, a little grated coconut can be mixed into the cassava balls if you like.
