Chicken and Vegetables
INGREDIENTS:
1 or 2 chickens
piece of pork
starchy vegetables
greens
2 or more coconuts for cream
INSTRUCTIONS:
1. Wash and peel the vegetables and coarsely chop or break into serving size pieces.
2. Wash and clean greens. Coarsely chop if they are very large.
3. Chop the chicken and pork into large pieces.
4. Grate coconut.
5. Clean drum. If it has never been used for cooking before burn any possible residue.
6. Cover the bottom of the drum with rocks.
7. Place the banana leaves on top of the rocks.
8. Add root vegetables placing the longest cooking at the bottom.
9. Add pork pieces and then chicken pieces.
10. Place greens on top of the meat or vegetables.
11. Squeeze coconut cream over the food. Traditionally Highlanders don't use coconut cream but some of them living on the coast have developed a taste for coconut flavour. The more coconut cream you use the richer your food will be.
12. Cover all the food in the drum with banana leaves tucking the ends between the food and the side of the drum.
13. Place the drum on a grated over an open fire and cook for two or three hours.
14. Take the food out of the drum and serve on clean banana leaves. Separate the meat from the vegetables.
15. Eat with your hands.
Bully Beef
Corned Beef - (Medina High School Style)
INGREDIENTS:
rice
corned beef (one tin)
tomatoes
coconut cream
INSTRUCTIONS:
1. Cook the rice.
2. Make layers of the rice, corned beef and tomatoes.
3. Pour enough coconut cream over the layers to dampen it all with it.
4. Bake until it is hot.
Chicken Pot Pie
Adapted to Port Moresby
INGREDIENTS:
one chicken cut into serving pieces
a little oil
kaukau
bunch of green onions
pumpkin tips
cobs of corn
2 coconuts for cream
salt to taste
curry powder to taste
INSTRUCTIONS:
1. Place chicken in the pot with a little oil if necessary.
2. Chop kaukau and place on top of chicken.
3. Coarsely chop green onion and add.
4. Coarsely chop pumpkin tips and add.
5. Peel and break corn to place on top of greens.
6. Squeeze coconut milk over the meat and vegetables to cover.
7. Cover and bring to a boil.
8. Cook gently for 30-40 minutes.
9. Add salt and curry powder.
10. Serve as a meal. You could separate the vegetables and meat for serving and place the liquid in a container to serve as a sauce or soup.
Papua New Guinea Recipes 2009
International Calendars
