Solomon Islands Poi (Cassava & Coconut Cream Bake) – Authentic Solomon Islands Recipe
Traditional Guadalcanal oven bake of tender grated cassava and greens in rich coconut cream.
- Country of Origin
- 🇸🇧 Solomon Islands (Melanesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Grated cassava (or sweet potato), Baby spinach, Caramelized shallots, Thick coconut cream, Ginger
Ingredients for Solomon Islands Poi (Cassava & Coconut Cream Bake) (4 Servings)
- 1.25 lbs (or 2.5 cups) grated cassava (or sweet potato), prepped into bite-sized pieces
- 1.5 cups baby spinach, washed and trimmed
- 1 cup caramelized shallots
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut cream
- 1.5 tbsp traditional Solomon Islands seasoning (ginger, garlic, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, thick coconut cream, and ginger, garlic, lime for 3 minutes until fragrant.
- Combine grated cassava (or sweet potato) and baby spinach with the sautéed aromatics and layer evenly into the baking dish.
- Top with caramelized shallots and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.