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Slippery Cabbage with Coconut Milk

Ingredients
  

  • 1 parcel Slippery cabbage
  • 2 dry Coconut
  • Salt - optional
  • Water

Equipment

  • 3 metal bowls - medium
  • 1 cooking pot with lid - medium
  • 1 tongs
  • 1 scraper
  • 1 container
  • 10 cooking stones - cleaned
  • Firewood & fire pit

Procedure
 

  1. Prepare the hot stones
    - start a wood fire and place the clean stones in the fire to heat for about 20-35 minutes — they should be very hot but not cracked
    - while stones are heating, prepare the ingredients.
  2. Prepare the cabbage and coconut milk
    - in a bowl, pinch out the slippery cabbage leaves from the stalk and wash to clean
    - using a scrapper or grater, scrap the two dry coconuts into a bowl
    - the grated coconut fibres are then squeezed manually and strained with the strainer collecting the coconut milk in a separate container.
  3. Prepare the cooking pot
    - take a cooking pot with its lid and put it aside on a sturdy flat surface — put the prepared cabbage leaves into the pot, add salt according to taste
    - in another bowl, fill halfway with water for cleaning stones.
  4. Cooking with hot stones
    - after 20-35 minutes the stones should be very hot, take the stones using a tong (one at a time), clean each one by dipping them in the bowl with water before adding them into the pot with the cabbage
    - as it sizzles with heat, slowly pour the coconut milk from the container into the pot, cover it with the lid as soon as all the milk is poured into the pot
    - let it cook as it boils from the heated stones for 3-5 minutes.
  5. Serve
    - carefully remove the lid, open it, and stir gently
    - the slippery cabbage should be tender, with a rich coconut aroma and slightly smoky flavour
    serve while hot with open fire roasted yam, banana or cooked rice.
Contributed by: Ms. Thecla Vapusi, (KGA), Honiara, Solomon Islands