Entree: French Polynesia – National Cuisine – Poulet Fafa (Chicken stewed with taro leaves and coconut milk in traditional Polynesian style)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
40 min
Total
1 hr 5 min
Ingredients
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1 lb (450 g) taro leaves (fafa), tough stems removed and finely chopped
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 green onions (scallions), chopped, about 1 oz (30 g)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) coconut cream (optional for extra richness)
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
Instructions
1. Thoroughly wash and discard any coarse stems from the taro leaves. Blanch the chopped leaves in boiling water for 2–3 minutes, drain, then squeeze out excess liquid and set aside. (Blanching reduces the natural itchiness of raw taro leaves.)
2. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Heat oil in a large pot over medium-high heat and brown the chicken in batches, about 4–5 minutes per side; remove and set aside.
3. Reduce heat to medium, add the onion and cook until translucent, about 5 minutes. Add garlic, ginger and green onions and cook 1–2 minutes until fragrant.
4. Add the blanched taro leaves to the pot and stir to combine with the aromatics. Return the browned chicken to the pot, nestling pieces into the leaves.
5. Pour in the coconut milk, coconut cream (if using) and chicken stock, stir gently, and bring to a gentle simmer. Add the remaining 1/2 tsp salt and 1/4 tsp pepper.
6. Cover and simmer on low for 30–40 minutes, or until the chicken is tender and fully cooked and the leaves are soft and integrated into the sauce. Stir occasionally to prevent sticking; add a little water if the mixture becomes too thick.
7. Stir in lime juice, adjust seasoning to taste, and serve hot garnished with chopped parsley or cilantro. Traditionally served with steamed rice or root vegetables.
