Recipe by Craig Nanango
"This is based on a style of cooking that I experienced in Papua New Guinea, however I adapted it slightly to suit Western cooking methods. It basically involves making banana leaf parcels in which to bake the ingredients. Serve parcels on plates, bamboo mats, or more traditionally fresh green banana leaves. Enjoy with a very cold beer (preferably of Tropical origin) although a bottle of Chardonnay has a lot of appeal as well!"
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low-sodium soy sauce
minced fresh ginger
yellow plantains, peeled and cut into 3/4 inch slices
sweet potato, peeled and cut into thick sticks
fresh, unsplit banana leaf
I was looking for a recipe to use up the coconut milk I had leftover from making Thai noodles. I did not have any banana leaves but I did have foil packets. I did add a 1 tsp of curry paste to the marinade. It was wonderful. The chicken fell off the bone and my husband loved it. I can only imagine how much better it will taste when I try it with the banana leaves.
I couldn't help it and added a little minced garlic with the ginger. I made it for a friend who grew up in PNG and he said it reminded him of home but didn't taste like the food in PNG because when he was there the food wasn't very flavorful (I blame the garlic). I thought it was tasty and fun (hard to wrap with banana leaves though). I used the extra coconut milk to boil with the rice, gave it a cool flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Coconut in Banana Leaves
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 304
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