Puddings
Vudi Vakasoso
Fiji
Cooking bananas boiled and mashed with coconut cream and sugar until they take a caramel colour.
Original eatfuls sticker artwork
What it is
A closer look at Vudi Vakasoso.
Cooking bananas boiled and mashed with coconut cream and sugar until they take a caramel colour.
What to look for
Know it when you find it.
Made where the vudi grow, mostly in villages. It should be dark and sticky rather than pale and mushy.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Vudi Vakasoso.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Kerala, India
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Sweden
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Cotonou, Benin
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A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Greece
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Ακούμια
Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
Akwadu
Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Argentina
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Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.