Maté (Barbecued Chicken Skewers) is a traditional Wallisian and Fortunan recipe for a classic dish of barbecued chicken skewers marinated in herbed coconut milk with chillies. The full recipe is presented here and I hope you enjoy this classic Wallisian and Fortunan version of: Barbecued Chicken Skewers (Maté).
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In the Wallis and Futuna culinary scene, maté refers to skewers of barbecued meat that are popular at gatherings and special events. These skewers may feature pork, or chicken (and sometimes beef), generously marinated in a blend of local herbs and coconut milk before being grilled to perfection over an open flame. I've included a chilli in the recipe here. This is a fairly new (but now common) addition to the Wallisian and Fortunan diet and I do like chillies.
Ingredients:
500g chicken pieces (thighs or breasts), cubed
200ml coconut milk
2 tbsp mint, finely chopped
2 tbsp coriander, finely chopped
1 red chilli, minced
salt and freshly-ground black pepper, to taste
Method:
In a bowl, mix together the coconut milk with the mint, coriander and chilli. Season to taste with salt and freshly-ground black pepper then add the chicken.
Cover and set aside to marinate in the refrigerator for 2 hours. If using wooden or bamboo skewers, soak these in a bowl of water.
Pre-heat your barbecue.
Once marinated, thread the meat onto the skewers. Reserve any leftover marinade.
Place the skewers on a barbecue and cook, turning frequently for about 20 minutes or until nicely coloured and cooked through. As you turn the skewers brush them with left-over marinade.
These can also be made with pork, in exactly the same manner.
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