Fusion Recipe: A Brazilian-Fijian Potato Salad

🥔 Salada Russa Vakalolo: A Brazilian-Fijian Potato Salad

This special recipe reimagines the beloved Brazilian "Russian Salad" by infusing it with the rich, sweet, and nutty essence of Fijian Vakalolo, a traditional coconut and caramel dessert. The result is a creamy, delightful potato salad with an unexpected depth of flavour – a familiar comfort food with an exotic, celebratory twist. It's a perfect side dish for a special occasion, offering a unique blend of cultures in every bite.

📝 Ingredients

Part 1: The Vakalolo Infusion (Fijian)

Ingredient	Quantity	Notes
Freshly Grated Coconut	1 cup	Or unsweetened desiccated coconut, rehydrated.
Brown Sugar (or Palm Sugar)	2 Tbsp	Adjust to taste.
Water	2 Tbsp	For cooking the Vakalolo.
Coconut Cream (Thick)	2 Tbsp	For extra richness.
Pinch of Salt		Balances the sweetness.

Part 2: The Salada Russa Base (Brazilian-inspired)

Ingredient	Quantity	Notes
Potatoes	500g (approx. 3-4 medium)	Peeled, diced into 1.5 cm cubes.
Carrots	1 large	Peeled, diced into 1 cm cubes.
Green Peas (frozen)	1/2 cup
Mayonnaise	1/2 cup	Good quality.
Fresh Lime Juice	1 Tbsp	Or to taste.
Fresh Parsley or Cilantro	2 Tbsp	Finely chopped, for garnish and flavour.
Salt & Black Pepper	To taste

🔪 Instructions & Method

1. Prepare the Vakalolo Infusion (15-20 Minutes)

1. Caramelise Coconut: In a small non-stick pan over medium-low heat, combine the grated coconut, brown sugar, and water. Stir continuously.
2. Develop Flavour: Cook slowly until the sugar dissolves and begins to caramelise, coating the coconut. The mixture will turn golden brown and fragrant. This process develops the rich Vakalolo flavour.
3. Add Cream: Stir in the coconut cream and a pinch of salt. Cook for another 1-2 minutes until thoroughly combined and slightly thickened. Remove from heat and let it cool completely.

2. Prepare the Salada Russa Base (20 Minutes)

1. Cook Potatoes: Place the diced potatoes in a pot of cold, salted water. Bring to a boil and cook until just tender, about 8-10 minutes. Drain well and let cool completely.
2. Cook Carrots: In a separate small pot, boil the diced carrots until tender-crisp, about 5-7 minutes. Add the frozen peas for the last minute of cooking to blanch. Drain well and let cool completely.

3. Combine & Assemble

1. Mix Salad: In a large mixing bowl, combine the cooled cooked potatoes, carrots, and peas.
2. Add Vakalolo Dressing: Add the cooled Vakalolo infusion to the vegetables.
3. Fold in Mayonnaise: Gently fold in the mayonnaise and fresh lime juice. Mix until everything is evenly coated.
4. Season: Season generously with salt and black pepper to taste.
5. Chill: Cover the bowl and refrigerate for at least 2 hours to allow the flavours to meld.
6. Garnish & Serve: Before serving, taste and adjust seasoning if needed. Garnish with fresh chopped parsley or cilantro.

💡 Chef's Tips

• Cool Ingredients: Ensure all cooked vegetables and the Vakalolo infusion are completely cool before mixing with mayonnaise. This prevents the salad from becoming runny.
• Coconut Quality: Using fresh grated coconut for the Vakalolo will yield the most authentic and aromatic result. If using desiccated, ensure it's unsweetened and rehydrated first.
• Sweetness Balance: Adjust the amount of brown sugar in the Vakalolo infusion to your preference. The lime juice in the salad will help balance the sweetness.
• Make Ahead: This salad is even better when made a day in advance, as it allows the Vakalolo flavours to fully penetrate the vegetables.
• Presentation: Serve in a large, decorative bowl or individual ramekins, perhaps topped with a few toasted coconut flakes for extra texture and visual appeal.