Kalava Coctails in Fresh Coconut Cream.

Kalava is a traditional vegetable cooked by people in East New Britain, It is known for its unique green flavor cooked in thick coconut cream, and it goes well with banana, potatoes, and chicken, I personally prefer Zenag chicken because it really brings out that delicious taste and flavor in this dish. Hope you enjoy the recipe as much as I do.

Cook Time: 30 minutemins

Serves: 5 to 6Person

Serves: 30 minutePerson

Ingredients

Kalava leafs enough for 5 to 6 people

1 tablespoon ginger minced

1 tablespoon garlic minced

1 large onion roughly diced

20 grams chicken powder

600 ml fresh coconut milk ( add more if required)

700 grams Zenag Cocktails

Salt and pepper for taste
I bunch of tukuru (cooking bananas)

6 medium sweet potatoes peeled cut into 12 pieces.

2 tablespoon cooking oil.

Methods

1. Boil bananas and sweet potatoes until cooked and set aside.

2. Roll kalava leafs into balls.

3. In a large pot add oil over medium low heat. When oil starts to sizzle add your garlic, onions and ginger and stir until brown.

3. Add in a tray of Zenag Coctails and season with salt and pepper. Cook for 4 minutes on medium high heat.

4. Add fresh coconut milk and chicken powder and cook until coconut milk starts to simmer.

5. Add the kalava balls and cook for another 4 minutes until coconut cream starts to boil.

6. Serve banana and sweet potaoe onto a plate, than top it off with kalava leaves and chicken cocktail, finaly pour a cup of soup ontop and and Enjoy!..

Yummy!!