Prep Time: 15 Minutes
Cook Time: 35 to 45 Minutes
Once a year in France they invite different countries to an International festival. The hall is filled with art, music, food, dance, culture, and items to buy. I had the pleasure of attending last year. I enjoyed the different island cultures, songs, dance, and food. The culture of the Marquesas was fascinating. The sculpture designs, wood carving techniques, tattooing, dance, music, and food. I enjoyed the art of the islands, watching sculpting demonstrations, and learning about tattooing. The tables were lined with bamboo trays filled with delicious foods. The island people eat various fish, fruits, vegetables, and coconuts. Being vegan, I skipped the dishes containing, fish, pork, lamb, goat, and beef. I tasted an island desert called po'e made from fresh bananas wrapped in banana leaves and fresh coconut milked poured on top.
Each group of Pacific Islanders had unique food, culture, music, costumes, dance and tattooing. The diet of the different islands varied little but food preperation was so different. Each island prepares po'e using bananas, papayas, mangoes, breadfruit, taro root, and island sweet potatoes. Speaking with a woman from the Marquesas, I learned how to make po'e. When making po'e, you start with the main ingredient. After that, each ingredient's quantity is one half of the first. This was simple to understand, considering the main ingredient was the fruit or vegetable used.
In October I buy pumpkins and squash to freeze for winter. For Thanksgiving last year I decided to make pumpkin pie po'e instead of traditional pumpkin pie. I hope you will try this delicious island treat.
2 Cups Fresh Cooked Pumpkin
1 Cup Tapioca Flour
½ Cup Organic Sugar
1 Teaspoon Vanilla
½ Teaspoon Cinnamon
½ Teaspoon Nutmeg
½ Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
2 Tablespoon Vegetable Oil
1 Can Coconut Milk
- Peel, clean, and cut pumpkin into bite size pieces; boil until cooked. Drain, cool, and place in large mixing bowl
- With potato masher or hands cream pumpkin until smooth
- Add tapioca flower mix with hands until well blended
- Add sugar, vanilla, cinnamon, nutmeg, cloves, and ground ginger; mix with hands until well blended
- Preheat oven to 375 degrees
- In 9-inch round medal baking pan add oil; coat well sides of paper mixture into pan; oil will rise to top
- Bake 35 to 45 minutes until firm
- Remove from oven and cut into bite size pieces; place in bowl
- Pour coconut milk over top; sprinkle with 1 to 2 tablespoons organic sugar
The pumpkin pie po'e was delicious with coconut milk. I am sorry I did not make a double batch. I hope that you will try to make po'e at home. You may use any combination of fruits or squash. When using fresh fruits, omit the cinnamon, nutmeg, cloves and ground ginger. I tried this recipe with canned pumpkin but prefer fresh pumpkin for the texture.