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Fern Salad

Ingredients
  

  • 2 Coconuts
  • 1 parcel Ferns
  • 1 parcel Shallots
  • 1 parcel Peppers
  • 1 Tomato
  • Salt - to taste
  • Water

Equipment

  • 1 knife
  • 1 bowl/dish
  • 1 small pot
  • 1 wooden spoon
  • 1 tongs

Procedure
 

  1. Wash all the vegetables clean.
  2. Remove the fern leaves from their stem.
  3. Slice the shallots, peppers and tomatoes into a bowl/dish.
  4. Scrap the coconut (add water) into a dish/bowl and squeeze the milk, pour over a strainer into a small pot and add salt to taste.
  5. Place on the fire on a medium heat and stir the cream using a wooden spoon until it thickens.
  6. After removing the fern leaves, put water in a pot and heat it up until it boils.
  7. When the water boils, add the fern leaves and then stir until the leaves are half cooked, then remove the fern leaves using tongs onto a clean dish/bowl/tray.
  8. Add the sliced vegetables and mix well with the fern leaves and finally add the heated cream milk.
  9. Ready to be served (you can add canned tuna/fish).
Contributed by: Lyndella Sanau (KGA), Honiara, Solomon Islands