Entree: Wallis and Futuna – Northern Culinary Region – Poulet Fafa (Chicken stewed with island greens in creamy coconut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg), cut into pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 small red chili, seeded and sliced (optional)
- 13.5 oz (400 ml) coconut milk
- 8 oz (225 g) taro leaves or young spinach, chopped
- 1 medium tomato, diced
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1 cup (240 ml) water or light chicken broth
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper.
2. Heat the vegetable oil in a large deep skillet or pot over medium-high heat. Brown the chicken pieces on all sides until golden, about 6–8 minutes; remove and set aside.
3. Reduce heat to medium. Add the onion and sauté until soft, 4–5 minutes. Stir in garlic, ginger, and chili and cook 1 minute until fragrant.
4. Add the diced tomato, turmeric, remaining salt and pepper, and cook 2–3 minutes until tomato softens.
5. Return the browned chicken to the pot. Pour in the coconut milk and 1 cup (240 ml) water or broth. Bring to a gentle simmer, cover, and cook 20 minutes.
6. Stir in the chopped taro leaves (or spinach) and lime juice. Simmer uncovered 8–12 minutes more until the greens are tender and the chicken is cooked through (internal temperature 165°F / 74°C).
7. Adjust seasoning to taste. Garnish with chopped cilantro or parsley and serve hot over steamed rice or manioc.