Entree: Timor-Leste – Southern Culinary Region – Koto (Hearty Timorese stew of pumpkin, corn, and chicken cooked 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 25 min

Total 40 min

Ingredients

- 1 lb (454 g) boneless chicken thighs, trimmed and cut into bite-size pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 small red chili, thinly sliced (optional)
- 2 cups (300 g) diced pumpkin or butternut squash
- 1 cup (150 g) fresh corn kernels (from about 2 ears) or frozen
- 1 1/2 cups (360 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 g) ground turmeric
- 1 tbsp (15 ml) fish sauce or soy sauce
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (4 g) brown sugar or palm sugar
- Juice of 1 lime, about 2 tbsp (30 ml)
- 2 tbsp (8 g) chopped fresh cilantro or local greens for garnish

Instructions

1. Heat vegetable oil in a wide pot over medium heat. Add chopped onion, garlic, ginger, and chili; sauté until fragrant and onion is translucent, about 4–5 minutes.
2. Add chicken pieces and brown lightly for 3–4 minutes. Stir in turmeric, then add diced pumpkin and corn; toss to coat with aromatics.
3. Pour in coconut milk and chicken stock, add fish sauce, salt, and sugar. Bring to a gentle simmer, cover, and cook 15–20 minutes until pumpkin is tender and chicken is cooked through.
4. Uncover and simmer 3–5 minutes to slightly reduce and thicken the stew if needed. Stir in lime juice and adjust seasoning.
5. Serve hot garnished with chopped cilantro alongside steamed rice or warm flatbread.