Pulaka

Pulaka, Cyrtosperma merkusii, or swamp taro, is a crop grown in Tuvalu and an important source of carbohydrates for the area's inhabitants. It is a "swamp crop" similar to taro, but "with bigger leaves and larger, coarser roots." The same plant is known as babai in Kiribati, puraka in Cook Islands, pula’a in Samoa, via kan in Fiji, Pulaka in Tokelau, simiden in Chuuk, swam taro in Papua New Guinea, and navia in Vanuatu.

Pulaka roots need to be cooked for hours to reduce toxicity in the corms, but are rich in nutrients, especially calcium. Pulaka is an important part of Tuvalu cultural and culinary tradition, now under threat from rising sea level and displacement from the growing use of imported food products.

The crop is grown in pits dug into the limestone atoll and is fertilized by adding leaves from different plants. The plants derive water from the freshwater lens found a few meters below the atoll. For this reason the cultivation of pulaka is threatened by rising sea levels caused by global warming: the plant does not thrive in the salt water which seeps into the pits: it rots the roots, turns the leaves yellow, and stunts the plant's growth. These saltwater intrusions occur more often now that the high tides have become higher, and more frequently flood the islands. To alleviate the problem of saltwater pollution, some islanders have begun to line the pits, side and bottom, with cement.

Pulaka makes up the bulk of the islanders' traditional diet; it is usually supplemented by fish. Since the unprocessed corms are toxic, they must always be cooked, usually in an earth oven. Many of the recipes call for the addition of coconut cream or toddy, or both. On Niutao, coconut cream (lolo) is poured over beaten pulp of pulaka, to make a dish called tulolo. A similar dish on Nukufetau, with halved corms, is called tulolo pulaka; with beaten corms the dish is called fakapapa. Fekei is made on all the islands, and consists of pulaka which is grated (typically this is done by the women) with the aid of limestone with holes drilled in it. The resulting pulp is wrapped in pulaka leaves and steamed, and mixed with coconut cream.

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Wikipedia