Entree: Wallis and Futuna – Southern Culinary Region – Poulet Fafa (Chicken slow-simmered with taro leaves in coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic (about 9 g), minced
- 1 inch (2.5 cm) fresh ginger, minced
- 13.5 oz (400 ml) canned coconut milk
- 1 cup (240 ml) water or chicken stock
- 10–12 taro leaves, about 8 oz (225 g), stems removed and coarsely chopped
- 1 tbsp (15 ml) fish sauce or soy sauce
- 1 tsp (5 ml) sugar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped cilantro or chopped fresh parsley for garnish

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Season the chicken pieces lightly with salt and brown them in batches until golden on both sides, about 6–8 minutes per batch; transfer to a plate.
2. Reduce heat to medium, add the onion, garlic, and ginger to the pot and cook until softened, about 4–5 minutes.
3. Return the chicken to the pot, add the coconut milk and water or stock, bring to a gentle simmer, then stir in the chopped taro leaves, fish sauce, sugar, and pepper.
4. Cover, reduce heat to low, and simmer gently for 30–40 minutes until the chicken is cooked through and the taro leaves are tender. Stir occasionally to prevent sticking and to help the leaves wilt evenly.
5. Uncover and simmer another 5–10 minutes to thicken the sauce slightly. Adjust seasoning with additional salt, pepper, or lime juice to taste.
6. Garnish with chopped cilantro and serve hot with steamed rice or boiled root vegetables.