via Papua New Guinea
Chicken Taro Bake
- 4 cups sliced chicken
- 3 cups taro leaves
- ¾ cup coconut milk
- 3 cups water
- 3 chicken stock cubes
- cooking fat
- salt and pepper to taste
- 2 tablespoons sweet soy sauce
Wash taro leaves and simmer in 2 cups of water (2 stock cubes added)
Cook the leaves for 45 minutes to one hour
Drain and cover with coconut cream
Remove from heat and set aside
Brown chicken in oil and soy sauce
Add 1 cup salted water (1 stock cube added) and cook over a low flame until chicken is tender.
Drain stock and taro-coconut mixture.
Bring to boil and serve on hot rice.
1 Kg of fish fillets (any firm white fillets)
1 cup lime or lemon juice
1 clove garlic (crushed)
½ to 3/4 cup of coconut cream
garnish: sliced hard boiled eggs, onion rings, cucumber and sliced tomato
Remove skin and bones from the fish and cut into 1 cm cubes. Put in a glass or earthenware bowl and pour juice over. Cover and refrigerate for 6 to 8 hours turning from time to time with a wooden spoon.
Take fish from bowl and drain off juice. Mix the garlic with the coconut cream. Divide fish into 6 bowls and pour the coconut cream over the fish. Garnish with eggs, onions, cucumber and tomatoes.
If available serve with baked bread fruit and baked bananas
2006 Commonwealth Games - Papuan Black Bass
3 cups of any yam, cooked and mashed (substitute with potato, taro, manioc, tapioca, etc)
1 beaten egg
2 teaspoons grated onion
2 teaspoons chopped parsley
salt and pepper to taste
cooking oil for frying
Mixed the mashed yam with egg, onion, parsley, salt and pepper and form a flat circular patty. Roll the patty in flour and fry in hot oil till golden brown.
Pit Pit in coconut cream
12 pieces of pit pit (See Note below)
3 cups coconut milk
1 spring onion
¼ teaspoon grated ginger
½ teaspoon salt
Mix all the ingredients and steam on medium heat for 15 to 20 minutes, until cooked all the way through.
Note:- pit pit is the edible stalk of a wild cane and will be available (in season) at most markets around the country.
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