Poulet Fafa (Chicken with Taro Leaves) is a traditional Wallis and Fortuna recipe for a classic dish chicken and taro leaves in a coconut cream base with onion and garlic. The full recipe is presented here and I hope you enjoy this classic Wallis and Fortuna version of: Chicken with Taro Leaves (Poulet Fafa).
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Poulet fafa is a traditional Tahitian dish, and it is most commonly used as a part of ahima'a, or pit barbecue that's also prepared on Wallis and Fortuna.
Poulet fafa is a traditional part of a Wallis and Fortuna ahima’a, or pit barbeque. If using taro leaves, make sure to follow the initial step to avoid a mouth on fire.
Ingredients:
750g (about) Taro leaves (fafa), or use chard, chopped
2 or 3 tbsp oil
675g Chicken thighs
2 Onions, finely chopped
4 Garlic cloves, minced
3cm piece of fresh Ginger root, minced
375ml Stock or water
Salt and freshly-ground black pepper, to taste
2– tsp cornflour or arrowroot
250ml Coconut cream
Method:
If using taro or chard leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce the heat and simmer for 20 minutes. Drain and squeeze dry. If using spinach, skip this step.
Heat the oil over medium-high heat in a large pan. Use to brown the chicken on all sides in the hot oil then use a slotted spoon remove and set aside on a plate.
Using the oil remaining in the pan, fry the onion, garlic and ginger for about 4 minutes, or until the onion is soft and translucent. Return the chicken pieces to the pan and pour in the stock or water.
Add the blanched greens, bring to a simmer and cook for another 15 minutes, or until the chicken is tender.
Stir the cornflour or arrowroot into 2 or 3 tbsp of cold water to form a smooth slurry, then stir this into the simmering sauce to thicken it lightly.
Stir in coconut cream to finish and serve on a bed of rice.
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