Ecomely

Language

Bele lolo (bele ni lolo): recipe illustration
Everyday meals

Bele lolo (bele ni lolo)

An iconic Fijian dish: bele leaves (tropical greens) slow-cooked in a coconut milk cream flavoured with onion. It is served hot, with rice or kokoda, at family meals and celebrations.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the bele leaves thoroughly in cold water, remove the thick stems and roughly chop them.
  2. Thinly slice the onions and crush the garlic. Dice the tomato into small cubes.
  3. Heat the oil in a saucepan, sauté the onions for 4 to 5 minutes until translucent, then add the garlic.
  4. Add the tomato and the dried fish or prawns if you're using them, and cook for 3 minutes, stirring.
  5. Add the bele leaves by the handful, letting them drop into the pan, and cover for 5 minutes so they wilt.
  6. Pour in the coconut milk, season with salt and pepper, then simmer over low heat for 20 minutes, stirring from time to time, until creamy.
  7. Adjust the seasoning and serve hot with white rice.

Variations and tips

With spinach. Replace the bele with fresh spinach; the cooking time is then reduced by about 5 minutes.

Vegan version. Leave out the dried fish and prawns; add a pinch of turmeric to brighten the colour.

More ideas

Boiled plantain bananas with coconut sauce (vudi ni lolo)45 min · 4 serv. · budget-friendlyDalo ni keri (taro in coconut cream)50 min · 4 serv. · budget-friendlyKidney Bean Curry (Haricots Rouges au Curry)55 min · 4 serv. · budget-friendlyMixed vegetables in coconut milk (lolo ni vegetable)45 min · 4 serv. · budget-friendlyOta lolo (ota ni lolo)20 min · 4 serv. · budget-friendlyBele35 min · 4 serv. · budget-friendlyCoconut milk chapatis (chapati ni lolo)35 min · 4 serv. · budget-friendlyFijian stuffed squid1 h 05 · 4 serv. · budget-friendly

Original Ecomely recipe.