Taro, Pineapple, Shrimp and Bacon

Name: Taro, Pineapple, Shrimp and Bacon (Dalo, Vainaviu, Ura Kei Vuaka Sa Vakamasimataki)
Cuisine: Fijian
Ingredients: 1 tablespoon of butter; 1½ tablespoons of peanut oil; 6 thin slices of Canadian bacon, cut into 1-inch-wide strips; 1½ pounds of taro corms, peeled and boiled, cut into ¾-inch cubes; 2 cups of fresh pineapple, cut into ¾-inch cubes; 8 ounces of baby (Bay) shrimp (already peeled and cooked); 5 green onions, both white and green, sliced into ¼-inch lengths; 1 tablespoon of freshly ground black pepper; 1 tablespoon of parsley, minced; avocado, papaya, lettuce or other nontoxic leaves for decoration; avocado, papaya, lettuce or other nontoxic leaves for decoration; avocado, papaya, lettuce or other nontoxic leaves for decoration; avocado, papaya, lettuce or other nontoxic leaves for decoration; 2 or 3 edible flower blossoms (hibiscus, nasturtium, etc.); 2 or 3 edible flower blossoms (hibiscus, nasturtium, etc.)

Dalo, Vainaviu, Ura Kei Vuaka Sa Vakamasimataki

Preparation info

Serves
6

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

It seemed that all I was doing in Fiji was eating and doing a trencherman job of it! Not only was the food good, it was fresh, and the island of Viti Levu was blessed with more than its share of fine chefs (I can resist anything except temptation). At one stage I decided to refuse the services of the friendly but importunate Indian taxi drivers clustered outside the hotel and walk as much as I could. Unfortunately, the heat and humidity of Suva conspire to discourage exercise. Only in the e

Ingredients

Oceania
Lunch
Gluten-free

Ingredients

Method