Vudi: Traditional Fijian Heritage, with Authentic Vakalolo Recipe.

Vudi is the Fijian name for plantains. They are members of the same family as bananas. They may be eaten raw when ripe and sweet or boiled while unripe and savoury. They are, like their banana cousins, hydrogen bombs of nutrition.

 In this way vudi forms one of the staples of the Fijian diet along with root vegetables like yams, dalo and tavioka or cassava.

Vudi may be eaten on its own or as an accompaniment to any main meal.  It goes well with a dish made from cooked dalo leaves, and coconut cream, perhaps with boiled fish.  Or with uncooked coconut cream and parboiled bele, a green leaf vegetable; or pretty much anything really. The overripe fruit can be fried in a little butter like bananas. The plants or trees generally fruit year round making them a reliable source of carbohydrates and fibre. It is grown and eaten at home and sold in local markets.

Vudi Vakalolo

It is a classic Fijian Village comfort dish. While many people confuse “Vakalolo” with the cassava-based pudding, Vudi Vakalolo specifically uses vudi (plantains) cooked in a rich, sweet coconut cream sauce.

Recipe – feeds 4 – 6 people

Ingredients

• Vudi: 4–6 ripe plantains (vudi), peeled and sliced into thick rounds.
• Coconut Cream: 2 cups of thick coconut cream (fresh is best if you can get it) but if not get good quality canned coconut cream.
• Sugar: 1/2 to 1 cup of brown sugar (adjust based on how sweet you like it).
• Water: A small splash to help the sugar melt.
• Optional: A pinch of salt to balance the sweetness.

Method

1. Prepare the Vudi: Peel the plantains and slice them into 1-inch thick pieces.
2. Make the Caramel/Syrup: In a heavy-bottomed pot, add the brown sugar and a splash of water over medium heat. Let the sugar melt and begin to caramelize slightly (keep a close eye so it doesn’t burn).
3. Add the Coconut Cream: Carefully pour the coconut cream into the caramelized sugar. Whisk gently so the mixture becomes a smooth, light-brown, velvety sauce.
4. Cook the Vudi: Gently place the sliced vudi into the coconut sauce.
5. Simmer: Reduce the heat to low. Cover the pot and let it simmer gently for 20–30 minutes, or until the vudi is soft, tender, and has “swum” in (absorbed) the coconut sauce.
   • Note: You don’t want to stir it too aggressively, or the plantains will break apart. Just let them poach in the rich sauce.
6. Serve: Serve warm in a bowl with plenty of the coconut sauce spooned over the top.

A Note on “Vakalolo”: 

Readers often confuse Vudi Vakalolo with Cassava Vakalolo. In Fiji, vakalolo describes the technique of adding coconut cream to a base ingredient. While both dishes are delicious, Vudi Vakalolo is a stewed plantain dessert, whereas Cassava Vakalolo is a steamed cassava pudding. This page is dedicated exclusively to the traditional preparation of Vudi. For a recipe for Cassava Vakalolo go here.