Entree: Wallis and Futuna – National Cuisine – Poulet Fafa (chicken stew with taro leaves)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.36 kg)
- 1 lb (450 g) fresh taro leaves (fafa), washed and coarsely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 small green chilies, sliced (adjust to taste)
- 2 tsp (10 g) turmeric powder
- 1 tsp (5 g) ground black pepper
- 1½ tsp (9 g) salt, or to taste
- 2 cups (480 ml) coconut milk (full fat)
- 1 cup (240 ml) water or chicken stock
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) salt (optional, for depth)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes. Stir in the garlic and ginger and cook 1 minute more.
2. Add the chicken pieces to the pot and brown lightly on all sides, about 6–8 minutes. Sprinkle in the turmeric, black pepper, and salt and toss to coat the chicken and onions.
3. Pour in the coconut milk and water (or stock). Bring to a gentle simmer, then reduce heat to low and cover. Simmer for 25 minutes.
4. Stir in the chopped taro leaves (fafa) and sliced chilies, pressing the leaves down into the coconut broth. Cover and simmer until the chicken is cooked through and the taro leaves are tender, about 20–25 minutes more. Stir occasionally to prevent sticking.
5. Adjust seasoning with fish sauce or extra salt and lime juice to brighten the flavors. If the sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash of water.
6. Serve hot, garnished with chopped cilantro or parsley, alongside steamed rice or boiled root vegetables.