The tebaloi recipe is traditionally eaten by the tebaloi people of New Britain in Papua New Guinea. The dish is made from mashed taro, coconut cream, and sugar. The mixture is then stuffed into a banana leaf envelope and steamed over an open fire for about 30 minutes.
It is served with grilled banana, pineapple, or cassava leaves. It is typically eaten during ceremonial occasions or as a snack between meals when going to work in the field.
How to make a tebaloi recipe?
- Preparation Time: 30 minutes
- Cooking time: 30 minutes
- Total time: 1 hour
- Serving Size: 4
- Difficulty: Easy
Ingredients for tebaloi recipe
- 500g taro (smashed)
- 1 cup of coconut cream
- Sugar to taste
- 1 banana leaf
Directions for tebaloi recipe
Step 1: Boil the taro for 30 minutes. Add cut-up banana leaves to boiling taro to keep it from sticking on the side.
Step 2: Once done, cool.
Step 3: Mash and mix it with coconut cream and sugar to taste.
Step 4: Add a little grated coconut to give it an extra taste. Please leave it in the fridge for an hour or two until cold before serving.
Step 5: Heat the banana leaves until soft.
Step 6: Scoop a spoon full of the taro mixture and wrap it in a banana leaf.
Step 7: Steam until the tebaloi is soft, usually around 30 minutes.
Nutrition facts of tebaloi recipe
| Nutrition | Amounts |
|---|---|
| Fat | 7g |
| Carbohydrates | 52g |
| Protein | 2g |
| Dietary fiber | 3g |
| Calories | 150 |
6 Amazing Serving Ideas for tebaloi recipe
- Serve with grilled banana, pineapple, or cassava leaves
- Serve it as a side dish for a barbecue or fried fish
- Serve it as a side dish for pork, kangaroo meat, and roasted Sika deer meat with cassava leaves
- Serve it during special occasions like weddings, birthday parties, new year celebrations, etc.
- Serve it at school as an afternoon snack, especially when you are out in the field tending to your crops or working on a construction site
- Serve it as a side dish for roasted chicken, grilled fish, or pork.
Final thought
Tebaloi recipe is made from a mixture of mashed taro, coconut cream, and sugar. The mixture is then stuffed into a banana leaf envelope and steamed over an open fire for about 30 minutes. It can be served with grilled banana, pineapple, or cassava leaves. It is typically eaten during ceremonial occasions or as a snack between meals when going to work in the field.
