Mangrove, Lala Api-Api, Avicennia

Written by on June 17, 2012 in Bali Food with 0 Comments

Lala Api-Api, Avicennia

Lala Api-Api
Lala is a type of porridge from Sulawesi. Good for the youngsters!
– 300 g prepared Avicennia fruit (whole)
– milk from one coconut (300ml)
– 2 tablespoons cornstarch
– 1 tablespoon ground pepper (white or black)
– salt to taste
Wash and drain the Avicennia fruits and blend.
Heat the coconut milk stirring with a wooden spoon.
Dissolve the corn starch in a little water
Mix corn startch, pepper and salt in the coconut milk and stir.
Add blended Avicennia fruit into the mixture and continue to heat
until think and consistent.
Remove from heat and let cool for 10 minutes.
Serve with fried Acanthus crackers.


This tree is identified by its furry fruit and furry leaves (underside). The fur on the leaves conserve water by trapping a layer of insulating air and thus reduce water loss through evaporation.

Uses as food: The seeds are boiled and eaten, in some places, they are sold in markets as vegetables. The fragrant flowers produce nectar and are pollinated by insects. Avicennia produces some of the best honey.

Other uses: This fast growing mangrove tree is among the few used in replanting mangroves to protect coastlines (the others are Sonneratia and Rhizophora). It is rarely used to make charcoal and is used as firewood only to smoke fish or rubber.
Roots: pencil-like pneumatophores emerge above ground from long shallow underground roots.
Leaves: Satiny green above, underneath densely furred, yellowish brown.
Flowers: Small, yellow, several together, forming a cross-shaped inflorescence.
Fruits: Woolly flat capsule containing one seed, green to yellowish brown.

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