Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
464
Calories
3g
Protein
46g
Fat
13g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 crushed clove of garlic
- 2 fresh small chillies, seeded and chopped
- ½ cup fresh coconut cream,
- ½ cup grated coconut
- 2 tablespoons of oil
Directions
1
Boil a cup of water in a saucepan.
2
Boil each vegetable separately in the same water.
3
Ensure that each vegetable is lightly cooked but still firm to bite.
4
Use a little more water if it has evaporated.
5
Do not throw away the water once you have cooked the vegetables.
6
Mix together all the ingredients with the saved vegetable water and bring to the boil.
7
Add all the vegetables and simmer gently for five minutes.
8
Serve with plain, boiled white or brown rice.
9
Category:Papua New Guinean Recipes
10
Category:Papua New Guinean Salads
Recipe sourced from
fandom