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Print Recipe

Slippery Cabbage with Drumstick

Ingredients
  

  • 5 Chicken drumsticks 5
  • 1 parcels Slippery cabbage
  • 1 Coconut - pure cream
  • 3 Ginger fruits
  • 1 clove Garlic 1 clove
  • Salt - to taste

Equipment

  • 1 wooden spoon/tongs
  • 2 knives - small & big
  • 1 scraper
  • 1 strainer
  • 1 dish/bowl
  • flat trays
  • firewood
  • 6 banana leaves - to heat over the fire
  • prepare oven/motu
  • copra shuck bags

Procedure
 

  1. Prepare the open oven fire
  2. Wash the cabbage (let it dry before removing the leaves from the stem) and then tear the leaves
  3. Scrap the coconut into a dish/bowl, and squeeze the milk, pour over a strainer into a small dish/bowl and add salt to taste.
  4. Grate ginger and garlic on to a small dish/bowl.
  5. Marinate the chicken separately with some grated ginger and garlic and then marinate cabbage with the leftover grated ginger and garlic.
  6. Use a flat tray and spread the heated banana leaves diagonally, then sprinkle coconut cream milk over the leaves, then add the marinated cabbage, and lastly add the drumstick.
  7. Arrange the drumstick over the cabbage and pour coconut cream milk over the drumstick.
  8. Remove stones from the oven and placed the prepared parcel in the oven.
  9. Cover the oven with banana leaves and add stones, then leaves, then cover the top with old copra sacks.
  10. After an hour or so open the oven and placed onto a tray,
  11. Ready to be served.
Prepared by: DJAM Catering