Kara
Corned Beef with Cassava
Kara is a traditional Solomon Islands dish that combines grated cassava with corned beef and coconut cream, all wrapped in banana leaves and steamed or baked. It's a hearty and flavorful meal, often prepared for gatherings and special occasions.
🧂 Ingredients
- 1 kg Cassava(peeled, washed, and grated)
- 1 can (approx. 340g) Corned beef(drained)
- 400 ml Coconut cream(freshly squeezed or canned)
- 1 tsp Salt(or to taste)
- 6-8 large Banana leaves(wilted or softened over heat)
👨🍳 Instructions
- 1
Prepare the cassava by peeling, washing, and then grating it finely. Squeeze out any excess juice.
- 2
In a bowl, combine the grated cassava with half of the coconut cream and salt. Mix well until evenly coated.
- 3
Prepare the banana leaves by gently heating them over a flame or in hot water to make them pliable. This prevents them from tearing when wrapping.
- 4
Lay out a banana leaf. Place a layer of the cassava mixture in the center. Add a portion of the drained corned beef on top of the cassava. Drizzle some of the remaining coconut cream over the corned beef.
- 5
Cover the corned beef with another layer of the cassava mixture. Wrap the banana leaf tightly to form a neat parcel, ensuring no filling can escape. Repeat with the remaining ingredients.
- 6
You can either steam the parcels for about 1 hour, or bake them in an oven at 180°C (350°F) for about 1 hour, or until the cassava is cooked through and tender.
- 7
Allow the parcels to cool slightly before unwrapping and serving.
💡 Pro Tips
- ✓For authentic flavor, use freshly squeezed coconut cream.
- ✓Ensure banana leaves are well-softened to avoid tearing.
- ✓Adjust salt to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped onions or chilies to the cassava mixture for extra flavor.
- Substitute corned beef with canned tuna or mackerel.