COPPER🇫🇲 Micronesia
Boka recipe
Savor the tropical flavors of Micronesia with Boka!
Ingredients
- 800 g taro
- 400 ml coconut milk
- 50 g sugar
- 1 tsp salt
- 4 banana leaves
How to make Boka
- Peel and chop 800 g of taro into small, even cubes for consistency.
- In a pot, add the cubed taro and cover with salted water; bring to a boil over high heat.
- Boil the taro for about 15 minutes, until they are fork-tender and easily pierced.
- Once cooked, drain the taro and transfer it to a mixing bowl for mashing.
- Mash the taro until smooth without lumps, ensuring a creamy texture.
- Measure 400 ml of coconut milk and 50 g of sugar for the mixing step.
- Add the coconut milk and sugar to the mashed taro, mixing thoroughly until well combined.
- Spoon the taro mixture onto banana leaves, folding them securely to create parcels.
- Prepare a steamer and steam the banana leaf parcels for 10 minutes over simmering water.
- Once steamed, remove the parcels and let them rest for a minute before serving.
What is Boka?
Boka is a traditional dish from Micronesia, simmered in one pot, and takes about 30 minutes from start to finish. It is built around taro and coconut milk. The recipe below uses 5 ingredients and is written out step by step.
How long does Boka take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 11 dishes built on taro. The method runs to 10 steps, the longest being 15 minutes.
Any tips for making Boka?
Making sure the taro is fully cooked enhances the creaminess.
Copper documents Micronesia alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.