Poulet Fafa (Chicken with Taro Leaves) is a traditional Tahitian recipe for a classic dish chicken and taro leaves in a coconut cream base with onion and garlic. The full recipe is presented here and I hope you enjoy this classic Tahitian version of: Chicken with Taro Leaves (Poulet Fafa).
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Poulet fafa is a traditional Tahitian dish, and it is most commonly used as a part of ahima'a, or pit barbecue. The Hawaiian version of the dish is called chicken luau. Chicken is cut into pieces, fried in hot oil until browned, and then removed.
Poulet fafa is a traditional part of a Tahitian ahima’a, or pit barbeque. If using taro leaves, make sure to follow the initial step to avoid a mouth on fire.
Ingredients:
750g (about) Taro leaves (fafa), or use chard, chopped
2 or 3 tbsp oil
675g Chicken thighs
2 Onions, finely chopped
4 Garlic cloves, minced
3cm piece of fresh Ginger root, minced
375ml Stock or water
Salt and freshly-ground black pepper, to taste
2– tsp cornflour or arrowroot
250ml Coconut cream
Method:
If using taro or chard leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce the heat and simmer for 20 minutes. Drain and squeeze dry. If using spinach, skip this step.
Heat the oil over medium-high heat in a large pan. Use to brown the chicken on all sides in the hot oil then use a slotted spoon remove and set aside on a plate.
Using the oil remaining in the pan, fry the onion, garlic and ginger for about 4 minutes, or until the onion is soft and translucent. Return the chicken pieces to the pan and pour in the stock or water.
Add the blanched greens, bring to a simmer and cook for another 15 minutes, or until the chicken is tender.
Stir the cornflour or arrowroot into 2 or 3 tbsp of cold water to form a smooth slurry, then stir this into the simmering sauce to thicken it lightly.
Stir in coconut cream to finish and serve on a bed of rice.
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