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117
Sweet Potato and Fish
Hoho with Meat and Vegetables (Tonga)
2
cups cold boiled sweet potato
cup boiling milk
cup fish
egg
flour, as needed
oil, as needed
4
6-8 taro leaves
1
1
1
1
cups chopped sweet potatoes
1
/
1
1
2
cup coconut cream
cup water chopped onion
cup chopped pumpkin
cup tinned meat
Mash sweet potato, add milk and mix well. Add fish and egg and mix
Clean the taro leaves and arrange on banana leaves that have been
well. Shape mixture into small balls and roll in flour. Fry in deep fat.
Note: High fat recipe due to deep fat frying.
ASCC/EFNEP
softened over the fire. Wash, peel, and chop the pumpkin, onions and sweet
potatoes. Add meat to vegetables and mix. Put all on the taro leaves. Pour
coconut cream on top. Wrap up and bake in an earth oven or steam for about
1
hour. Serve hot.
Variations: Use foil instead of softened banana leaves.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole and low fat milk.
Sweet Potato, A Store of Goodness, South Pacific Foods Leaflet 13
(1990), SPC, Noumea, New Caledonia
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
Calories
560 kcal 28 %
24 Gm 37 %
17 Gm 85 %
34 Mg 11 %
441 Gm 18 %
19 Gm 38 %
Carbohydrate
Iron
72 Gm 24 %
4.5 Mg 25 %
Total Fat
Saturated Fat
Cholesterol
Sodium
Calcium
76 Mg
8 %
Vitamin A
Vitamin C
23540 IU 471 %
63.9 Mg 107 %
Protein
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
5
Milk:
0
Veg:
0.5
Fruit:
0
Bread:
1.5
Meat: 0.5
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