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Vanuatu (Vanuatu Recipes)

World Cuisine Recipes

   A variety of international food can be found in Port Vila. French, English, Italian, Indian and Chinese cuisines have all had an influence on food available in Vanuatu today. The national dish is "lap-lap", either savoury or sweet, made from a vegetable porridge cooked in coconut milk. Chicken, pork and fish are eaten. Manioc, taro and yams are staple foods. Island cabbage, plantains and breadfruit are also cultivated. Local fruit includes guavas, grapefruits, limes, papayas, mandarins, mangoes and pineapples. Coffee is grown and kava, made from the roots of piper methysticum, is the traditional drink of Vanuatu.
Banana and Peanut Butter Biscuit

1 ¼ cup flour
½ tsp. baking powder
¾ cup baking soda
¼ tsp. Salt
½ c. butter
½ c. peanut butter
1 cup sugar
¼ cup bananas
Cooking Instructions:
Mix flour, baking powder, baking soda and salt. In another dish mix butter, peanut butter and sugar until smooth and then add bananas. After mixing both, add the dry ingredients with the mush. Cook like you would a biscuit. You may want to turn them over at one point.
Banana Chicken

4 bananas
1 small pumpkin
1 chicken
2 green onions
1 ½ teaspoon salt
1 pepper
1 can coconut milk
Cooking Instructions:
Peel all bananas and cut them long. Put them in the bottom of the saucepan. Put chicken on top. Cut the green onion and put them on top. Peel pumpkin and cut into long squares. Cut pepper. Put pumpkin and pepper on top of chicken. Pour coconut milk on top. Cook 30 minutes on stove top. (Could try in oven as well).
Chicken and Pumpkin Soup
Servings: 6
2 tbsp. cooking oil
4 c. sliced and peeled pumpkin fruit
1/3 c. chopped onions
6 pumpkin tips
1 kg (2 lb.) chicken
1 c. coconut cream
4 c. water
1 sliced green pepper
2 chopped tomatoes
3 tbsp. lemon juice
Salt to taste
Cooking Instructions:
Wash pumpkin tips, prepare and chop. Fry onion in cooking oil until tender. Cut chicken into small pieces, add to onion and cook uncovered for 10 minutes. Add water, lemon juice and salt to taste. Bring to a boil, lower heat and cook 15 minutes covered. Add tomatoes, pumpkin, green pepper and pumpkin tips. Cook 5 minutes. Add coconut cream. As soon as it comes to a boil, remove from heat.
Chicken with Oranges
Servings: 4-6
3 ½ lb. Chicken
3 tbsp. cooking oil
1 chopped medium onion
1 cup orange juice
3 oranges, peeled and sliced
2 cloves garlic, chopped
Salt to taste
Cooking Instructions:
Heat cooking oil in a frying pan and cook chicken until well browned on all sides. Remove chicken. Pour off all but 2 tbsp. of drippings. Add onion and garlic to oil, cook until tender. Add chicken back with orange juice. Cook covered for about 45 minutes until tender. Serve with orange slices.
Citrus Baked Fish in Coconut Cream
Servings: 4
1 medium whole fish
½ tbsp. ground black pepper
1 lemon
1 mandarin or orange
½ c. coconut cream
Salt to taste
Cooking Instructions:
Wash and clean fish and place on a softened banana leaf. Thinly slice the lemon and mandarin or orange and alternate the slices on top of the fish. Sprinkle pepper and pour coconut cream around the fish. Wrap the fish well in about 3 layers of softened banana leaves and bake in a moderate oven for about 40 minutes or in an earth oven for about 1 hour.
Coconut Cake

1 can coconut cream
2 eggs
1 cup sugar
¾ cup flour
Cooking Instructions:
Mix together. Add to a greased pan and bake.
Coconut Scones

4 tablespoons coconut cream dry coconut
2 teaspoon sugar
1 egg
2 cups flour
1 teaspoon baking powder
Cooking Instructions:
Add coconut cream, sugar, and egg. Mix well. Add ½ cup dry coconut. Add baking powder. Mix well. Add flour slowly until all is added. Dough should be slightly strong. Divide into 12 balls and place them on a tray or in cupcake tins. Bake until they are brown.
Fried Pumpkin

Small pumpkin
1 cup flour
1 egg
Spring onion
Cooking Instructions:
Boil the pumpkin until soft. Mash the pumpkin. Add flour, egg mix in a small amount of water and spring onion. It should be moist enough to form small patties but not too sticky.
After, fry on both sides like you are making a pancake or potato pancakes.
Green PoPo Curry
Servings: 4
2 medium green popos
2 tbsp. Butter
1 lg. Onion
2 cloves garlic
1 sm. Piece ginger
2 green chilis
1 tbsp. curry powder
1 c. coconut cream
1 c. water
½ c. lemon juice pepper
Cooking Instructions:
Melt butter and fry onion, garlic and ginger for 3 minutes. Add chilis and curry powder and cook for about 5 minutes until the mixture is a rich golden brown. Slowly stir in the coconut cream and water. Wash and peel the popo, remove seeds and cut into cubes. Add the popos to the curry sauce and cook for 30 minutes, stirring occasionally. Add lemon juice and pepper to taste.
Indian Curry

3 Tablespoons oil
2 teaspoons curry
1 large onion
2 large tomatoes
6 pieces garlic
2 teaspoons lemon juice
3 teaspoons ginger
1 cup coconut cream
1 hot pepper
2 teaspoons salt peanuts
Optional: pumpkins or potatoes
Cooking Instructions:
Cut onion, pepper, garlic and ginger. Sauté in some oil. Put salt, pepper and curry in. Cut tomato and add to vegetables along with the coconut cream and lemon juice. Mix everything. Then, add the chicken. Cook until the chicken is done. Top with peanuts. If you add potato or pumpkin, put it in before the meat as those can take a while to cook.
Mango Chutney

3 half ripe mangoes
2 tablespoon oil
1 clove crushed garlic
1 piece ginger root, about 1 inch peeled and chopped
1 teaspoon salt
½ teaspoon hot chili powder
¼ teaspoon cumin
1 ¼ cup vinegar
1 tablespoon lemon juice
1 ¾ cup packed sugar
Cooking Instructions:
Peel and cut 1/8 inch slices from mangoes. Try not to include fibrous parts from around the pits. Heat oil in a large saucepan and ad mangoes, ginger, garlic, salt, chili powder, and cumin. Cook gently for 2 minutes, stirring constantly. Add vinegar, lemon juice, and sugar. Bring to a boil and simmer uncovered for 40 to 50 minutes. Liquid should thicken and become syrupy and mangoes translucent. Prepare jars and lids. Keep hot. Ladle hot chutney into jars, leaving ¼ inch head space. Release trapped air and put on lids.
Meat in a Nutshell
Servings: 2
4 small sweet potatoes
2 spring onions
1 tomato
¾ c. dark green leaves
½ c. peanuts, chopped fish or beef
¼ med. Pineapple, chopped
1 coconut
Cooking Instructions:
Peel and wash the sweet potatoes and cut into small pieces. Wash and chop onions, tomatoes, and dark green leaves. Grate the coconut and save the shell. Prepare coconut cream. Put all vegetables, peanuts, fish or meat and pineapple inside half shell of coconut. Pour coconut cream over the mixture. Put the other half shell on top and tie tightly. Steam in a pan of water for about 45 minutes or bake in an earth oven. Serve in the shell.
   So this sounds great but if youre lost on the coconut part just put all ingredients in a baking dish and add 1 can coconut cream. And bake in a normal oven around 350 F.
Peanut Cakes

2 cups cooked white sweet potato
1 cup grated coconut
2 teaspoons salt
1 beaten egg or 2 tbsp. flour (binding)
2 cups of ground roasted peanuts
Cooking Instructions:
Mix all ingredients thoroughly; add a little water, milk or coconut cream if necessary to moisten the mixture. Make into flat cakes. Fry in fat or bake in an oven. This mixture makes about 20 small cakes.
Popo and Pineapple Salad
Servings: 6
2 cups diced ripe mango
2 cups diced pineapple
6 tbsp. lemon juice
Cooking Instructions:
Mix together all the ingredients. Leave 30 minutes in cool place and serve with cooked fish or meat.

World Cuisine Recipes


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