F for Fidschi (Babakau)

Babakau is a type of deep-fried bun. It is traditionally served for breakfast in Fiji. Did you know that? I didn't. To be honest, I didn't know much about Fiji before having prepared this article. Thus, before we will come to the breakfast recipe, first of all some interesting general information about Fiji.

Interesting Facts about Fidji

Fiji is around 2,700 kilometers north of New Zealand. It consists of an archipelago with 332 islands, most of them are of volcanic origin. The capital of Fiji is called Suva. It is located in the southeast of the island of Viti Levu. A total of around 900,000 people live Fiji.

The population consists of Polynesians and Melanesians. In addition, many immigrants from India, a small proportion of Chinese and some Europeans live in Fiji. The official language is English. The local language is called "Fiji" or "Fijian". Because of the Indian immigrants, Hindi is also widespread. Most of the residents speak several languages.

The cuisine of Fidji

Since many people from different cultures live in Fiji, the cuisine has Polynesian, Indian, Chinese and also European elements.

Traditionally, the locals often use Cassava- (also: manioc, tapioca or yuca) and Taro rootsfor their dishes. Both types of roots contain a lot of starch and are usually served boiled or roasted. Freshly grated cassava is the basis for a very tasty dessert: Vakalolo. This is a “pudding” made from grated cassava, coconut milk and sugar which is steamed in a banana leaf.

You can buy fresh cassava and taro in many Asian markets. Alternatively, you can also use frozen cassava/taro:

Fresh fish is also very popular. Probably the most famous fish dish is Kokoda which is raw, fresh fish (mahi-mahi) in a delicious marinade made from coconut cream (lolo) and lemon juice.

Traditionally many dishes are prepared in a so called: Lovo. Whole (!) Chickens, pork legs, fish, sweet potatoes, cassava etc. are wrapped in banana leaves and then slowly cooked for several hours on hot stones covered with earth and sacks. This kind of preparation is very healthy, as you only need little fat.

Of course, there are plenty of tropical fruits in Fiji, as e.g. bananas, guavas, pineapples, papayas and mangoes.

3 famous Fijian breakfast recipes

The three most famous breakfast dishes in Fiji are:

• Vakalavalava
• Topai
• Babakau.

Vakalavalava

Vakalavalava (Cassava Cake) mainly consists of grated, fresh cassava (manioc). Other ingredients are: desiccated coconut, coconut milk, sugar, butter, eggs and condensed milk. The sweet mixture is baked in the oven into a cake. The cake that is not only popular for breakfast but also as dessert.

Vakalavalava should not be confused with Vakalolo, the already mentioned pudding steamed in a banana leaf (see above).

If you like sticky rice with coconut milk - like me - you will also love Vakalavalava, because taste and texture are similar.

Topai

Topai are a type of dumplings made from flour and grated coconut. These two basic ingredients are kneaded with water or coconut milk to form a firm dough. The dough will be formed into small balls which are cooked in boiling water. Topai are ready when they rise to the surface, similar to dumplings.

Topai taste particularly good with a sauce made from sweetened coconut milk. Alternatively, I recommend trying the dumplings with a blob of butter and jam: just DELICIOUS !!

Babakau

Babakau is also known as Fijian pancake or donut. Behind it is a light and airy yeast dough. The triangular or rectangular pieces of dough are fried golden-brown in hot oil. During frying they go up like a little balloon.

Babakau is not only available pure or dusted with icing sugar, but also with hearty fillings. For breakfast, however, babakau is typically served with butter and jam:

Well, now you know a little more about Fiji, fijian cuisine and typical breakfast dishes.

And maybe you also - like me - feel like traveling to Fiji after the Corona crisis. However, a Fijian breakfast recipe must do it for the time being.

Admittedly, the choice between Vakalavalava, Topai and Babakau was difficult for me. Finally, I chose Babakau; maybe because the buns rise so funny during the frying process.

I hope you enjoy your cooking trip to Fiji!

Babakau

2 from 1 vote

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Course bread, breakfast, snack

Cuisine Fiji, South seas

Servings 15 pieces

Ingredients

  

• 250 gr flour
• 10 gr sugar
• 3 gr dry yeast
• 1/4 tsp. salt
• 10 ml oil
• 125 ml water lukewarm
• oil for frying
• icing sugar for dusting

Instructions

 

• For the babakau, mix all the ingredients in a bowl and knead to a dough for about 5 - 7 minutes (it is faster with the food processor).

  Be aware: the dough is quite sticky. That is supposed to be like that. Please do not add any more flour!
• Put the dough into a bowl and cover it with a Kitchen towel. Let it rise at a warm place for about 1 - 2 hours.
• Roll out the dough about 0.5 - 1 cm thick on a well-floured work surface and cut into triangles or squares with a knife. Since the dough is sticky, the pieces - even if you try - will not be particularly even. But that doesn't matter.

  A total of approx. 15 pieces are obtained from the above quantity.
• Put deep-frying oil (approx. 2 cm high) into a saucepan or pan with a high rim. Heat the oil. It is ready for frying when small bubbles form on a wooden stick that you dip into the hot oil.
• Fry babakau in the hot oil until golden brown (approx. 1 minute on each side). The dough pieces rise like a balloon during deep-frying.
• Remove from the oil with a slotted spoon and drain on paper towels.
• Dust the babakau with icing sugar.

Notes

The Babakau taste best warm with butter and jam. 

Keyword Babakau, Breakfast World, Fiji, fried bread, breakfast, breakfast recipes from all over the world, wolrdwise breakfast recipes

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Sources:: General Information, Fijian cuisine, fijian breakfast dishes