INGREDIENTS

steamed chicken
4 drumsticks
soy sauce to coat drumsticks
salt to taste
1 tsp pepper

Kumala balls
2 medium kumala or sweet potato
½ tsp salt
½ tsp pepper
½ tsp paprika
2 eggs
1 cup breadcrumbs
½ cup flour
2 tbs light cooking oil for frying
(Coleslaw)
½ white or red cabbage
½ red onion
1 small red pepper
1 small green pepper
some sprigs of dhania or coriander

Dressing:
1 egg
1 cup coconut cooking oil
2 tbls lemon juice
Salt to taste

METHOD

1. Wash chicken pieces thoroughly and pat dry.
2. In a bowl, combine soy sauce, salt and pepper and place chicken pieces and allow to marinate for 10 minutes.
3. Bring a pot half filled with water to boil, prepare steamer over the pot, place chicken and steam for 20 minutes until chicken is tender. Check with a skewer that no blood oozes. Place aside for plating.
4. To make kumala balls: peel kumala and slice into medium pieces for quick cooking. Boil in a pot of water until pieces are soft. Drain and put into a bowl, add the seasoning: salt, pepper and paprika. Add beaten egg into the mixture. Mix well and shape into small balls or patties.
5. Coat each ball or pattie with egg, coat in flour, dip in egg mix once more and roll in breadcrumbs.
6. In a shallow pan, fry the balls or patties until golden brown, set aside for plating
7. Slice all vegetables thinly for the Coleslaw and place in a bowl
8. To make the mayonnaise: In a small jug, add egg, coconut oil and lemon juice, using a stick blender, gently mix until mixture turns white and creamy. Add salt and mix well. Spoon mayonnaise into bowl with sliced salad vegetables and mix thoroughly.

 

Team Vanuatu Recipes Jane & Alistair