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Slippery Cabbage with Coconut Cream

Ingredients
  

  • 4 Coconuts
  • 4 thumb size pieces Ginger
  • 2 bundles Slippery cabbage
  • 1 bunch Shallot
  • 3 Tomatoes
  • Salt -to taste
  • Water

Equipment

  • Pot/spoon/cup/bowl or basin
  • 1 scraper
  • 2 knives - small and big
  • Oven
  • firewood & stones

Procedure
 

  1. Scrap coconuts and squeeze milk into a pot.
  2. Remove stem of slippery cabbage, cut into quarter.
  3. Cut shallots and tomatoes into smaller pieces and put them together with the slippery cabbage.
  4. Add grated ginger and coconut cream.
  5. Make a fire (Motu) and heat stones — until the stones are hot.
  6. Get 5 hot stones from the fire/motu and place them inside the pot with the ingredients.
  7. Close the pot lid tightly and leave for 30 minutes for the ingredients to cook.
  8. Add salt to taste.
Contributed by: Ms. Thecla Vapusi, (KGA), Honiara, Solomon Islands