Tukemamme
Tukemamme is a traditional Fijian dish that holds cultural significance in Fijian cuisine. The name "tukemamme" translates roughly to "mashed taro" in English, reflecting its primary ingredient. Taro (Colocasia esculenta), a starchy root vegetable, is a staple in many Pacific Island diets and is often prepared in various ways across the region.
The dish is typically made by boiling or steaming taro until it is soft, then mashing it
Tukemamme is not only a source of carbohydrates but also provides essential nutrients, including fiber, vitamins
In modern Fijian cuisine, tukemamme has evolved slightly, with some variations incorporating ingredients like garlic, ginger,