Published: February 25th 2007February 25th 2007
Here are some Vanuatu recipes:
(Note: Due to variances in cooking techniques, please compare to recipes you are familiar with and adjust accordingly.)
1. Banana and Peanut Butter Biscuit
1 ¼ cup flour ½ tsp. baking powder ¾ tsp baking soda
¼ tsp. salt ½ c. butter ½ c. peanut butter
1 cup sugar ¼ cup bananas
Mix flour, baking powder, baking soda and salt. In another dish mix butter, peanut butter and sugar until smooth and then add bananas. After mixing both, add the dry ingredients with the “mush.”
Cook like you would a biscuit. You may want to turn them over at one point.
2. Banana Pie
2 cups flour 3 teaspoon butter 1 egg 1 can coconut milk
Sugar vanilla 6 bananas
Mix butter with flour, add 1 egg. Cut bananas and add some sugar to them. Put dough in pie dish. Spread it like you would a crust but it’s not going to bake like a crust so don’t worry that it’s not thin (don’t bother rolling it.) Poke holes with a fork in the dough. Add bananas to dish. Cover with 1 can coconut milk. Bake till dough looks done.
3. Sweet potato salad
Make like you would a potato salad but using these ingredients.
Sweet potato (not yams, it should be white not orange)
4. Sweet Vegetables
3 tablespoons oil 4 big onions 6 cups any vegetables
1 ½ cups coconut milk 4 mangoes 1 teaspoon salt
Chop onion an vegetables and sauté onion in the oil until the onion is clear. After, add vegetables and coconut milk and cook until the vegetables are almost done.
Cut mangoes (peel first) long and add them to the vegetables. Cook until mangoes are hot, but not too much.
5. Banana Chicken
4 bananas 1 small pumpkin 1 chicken
2 green onions 1 ½ teaspoon salt 1 pepper
1 can coconut milk (add another if you think you need it)
Peel all bananas and cut them long. Put them in the bottom of the saucepan. Put chicken on top. Cut the green onion and put them on top. Peel pumpkin and cut into long squares. Cut pepper. Put pumpkin and pepper on top of chicken. Pour coconut milk on top. Cook 30 minutes on stove top. (Could try in oven as well).
6. Juice Cake
2 cup flour ¾ cup fresh juice (orange or pineapple)
½ cup sugar 1/3 cup oil
3 teaspoons baking powder 1 egg ½ teaspoon salt
Mix flour, sugar, baking powder and salt. Add juice. Grease bottom of a long tin with oil. After, add some flour to cover up the oil. Pour batter inside and bake until fork comes out clean.
7. Coconut scones
4 tablespoons coconut cream dry coconut
2 teaspoon sugar 1 egg
2 cups flour 1 teaspoon baking powder
Add coconut cream, sugar, and egg. Mix well. Add ½ cup dry coconut. Add baking powder. Mix well. Add flour slowly until all is added. Dough should be slightly strong. Divide into 12 balls and place them on a tray or in cupcake tins. Bake until they are brown.
8. Gato (doughnuts)
5 cups flour 1 cup sugar 1 tablespoon yeast
2 cups water (or 2 cups coconut milk) oil
Mix flour, sugar and yeast. Make the water hot, but not too much. Add dry ingredients until the dough is soft and wet. Cover up bowl and leave it for 30 minutes until it rises. Heat oil (deep frying style). You can make balls or make them into doughnut shapes. Fry on each side until done.
9. Coconut cake
1 can coconut cream 2 eggs 1 cup sugar
¾ cup flour
(This recipe is fried-try to perfect it).
Mix together. Add to a greased pan and bake.
10. Indian Curry
3 Tablespoons oil 2 teaspoons curry 1 large onion
2 large tomatoes 6 pieces garlic 2 teaspoons lemon juice
3 teaspoons ginger 1 cup coconut cream 1 hot pepper
Chicken 2 teaspoons salt peanuts
Optional: pumpkins or potatoes
Cut onion, pepper, garlic and ginger. Sauté in some oil. Put salt, pepper and curry in. Cut tomato and add to vegetables along with the coconut cream and lemon juice. Mix everything. Then, add the chicken. Cook until the chicken is done. Top with peanuts. If you add potato or pumpkin, put it in before the meat as those can take a while to cook. I’d add them before the coconut cream and add water a little at a time to help them cook.
11. Coconut syrup
(Tastes like caramel. Won’t get too thick).
1 cup coconut milk 1 cup sugar
Cook sugar only in a saucepan until all the sugar caramelizes. Add coconut milk. Keep cooking and stirring until it’s the consistency of yogurt.
12. Coconut jam
3 parts coconut milk 2 parts sugar
Follow directions as for coconut syrup.
13. Fried pumpkin
Small pumpkin 1 cup flour 1 egg
Spring onion Oil
Boil the pumpkin until soft. Mash the pumpkin. Add flour, egg mix in a small amount of water and spring onion. It should be moist enough to form small patties but not too sticky.
After, fry on both sides like you are making a pancake or potato pancakes.
14. Mango chutney
3 half ripe mangoes 2 tablespoon oil 1 clove crushed garlic
1 piece ginger root, about 1 inch peeled and chopped 1 teaspoon salt
½ teaspoon hot chili powder ¼ teaspoon cumin
1 ¼ cup vinegar 1 tablespoon lemon juice
1 ¾ cup packed sugar
This recipe makes about 52 ounces, so jar it properly for storing.
Peel and cut 1/8 inch slices from mangoes. Try not to include fibrous parts from around the pits. Heat oil in a large saucepan and ad mangoes, ginger, garlic, salt, chili powder, and cumin. Cook gently for 2 minutes, stirring constantly. Add vinegar, lemon juice, and sugar. Bring to a boil and simmer uncovered for 40 to 50 minutes. Liquid should thicken and become syrupy and mangoes translucent.
Prepare jars and lids. Keep hot. Ladle hot chutney into jars, leaving ¼ inch head space. Release trapped air and put on lids.
15. Nutella stuffed French toast
Or Peanut Butter and Jelly French toast
Make like you would French toast but instead of just putting 1 piece of bread in the egg mixture and frying, try a peanut butter and jelly sandwich or 2 pieces of bread with nutella in the middle.
16. Banana Cake
2 ¼ cups flour 1 cup mashed banana ½ teaspoon salt
1 ½ teaspoon baking powder ¾ cups coconut milk (cream)
1 teaspoon vanilla ½ cup butter 1 teaspoon baking soda
1 ½ cups sugar 2 eggs
Grease a saucepan and set aside. In a large mixing bowl, throw in the dry ingredients and stir together. Then add the wet ingredients and beat it until combined. Pour batter into the saucepan and bake about 25 minutes. Many things can be substituted for banana; pumpkin, papaya, pineapple, etc.
16. Peanut Butter
Fresh roasted or salted peanuts. Remove skins from peanuts. It’s wise to start with a bland oil-safflower or vegetable oil, Allow 1 1/2 to 3 tablespoons to 1 cup of peanuts. If nuts are unsalted, add salt to taste (about 2 teaspoons of salt per cup of peanuts). Blend in a blender, or food processor. Wherever it’s easier to carry out.
17. Peanut Cakes
2 cups cooked white sweet potato 1 cup grated coconut
2 teaspoons salt 1 beaten egg or 2 tbsp. flour (binding)
2 cups of ground roasted peanuts
Mix all ingredients thoroughly; add a little water, milk or coconut cream if necessary to moisten the mixture. Make into flat cakes. Fry in fat or bake in an oven. This mixture makes about 20 small cakes.
18. Curried Peanuts
Melt a tablespoon of oil or fat in a pan. Add a teaspoon of curry powder and a chopped chili to the oil. Cook the raw peanuts slowly in the pan.
19. Peanut Butter Candy
2 cups sugar ½ cup milk 2 tablespoons peanut butter
Put sugar, milk and peanut butter in a pot and mix well together. Boil for 5 minutes. Remove from the fire and beat steadily to cool. Pour into cake tin. When it sets, cut it into squares.
20. Peanut Bars
2 cups flour 1 cup coarsely chopped peanuts 1 teaspoon baking powder
½ cup milk 1 egg ½ cup sugar
2 tablespoon butter a pinch of salt
Sift flour, salt and baking powder into a bowl. Rub in the butter, nuts and sugar. Mix to a rather stiff dough with the egg and milk. Turn on to a floured board and roll out about 2cm thick. Cut into bars of a convenient size and fry in a pan with fat until golden brown.
21. Green PoPo Curry
2 medium green popos 2 tbsp. butter 1 lg. onion
2 cloves garlic 1 sm. Piece ginger 2 green chilis
1 tbsp. curry powder 1 c. coconut cream 1 c. water
½ c. lemon juice pepper
Melt butter and fry onion, garlic and ginger for 3 minutes. Add chilis and curry powder and cook for about 5 minutes until the mixture is a rich golden brown. Slowly stir in the coconut cream and water. Wash and peel the popo, remove seeds and cut into cubes. Add the popos to the curry sauce and cook for 30 minutes, stirring occasionally. Add lemon juice and pepper to taste.
22. Popo and pineapple salad
2 cups diced ripe mango 2 cups diced pineapple 6 tbsp. lemon juice
Mix together all the ingredients. Leave 30 minutes in cool place and serve with cooked fish or meat.
23. Stuffed Popo
1 medium sized half ripe popo ¾ c. cooked minced meat or leftover meat
¾ c. cooked rice or leftover cooked root crops (chopped) 1 small onion
1 beaten egg salt pepper oil
Cut stalk end off popo and save. Scoop out seeds. Cook chopped onion and then mix cooked rice and meat in a bowl. Add beaten egg, salt and pepper. Stuff popos and put top back on. Brush with oil and bake at 350 F (180 C) until popo is soft (45 minutes-1 hour).
24. Sweet and Sour Vegetables
6 cups chopped mixed vegetables (pumpkin, green beans, carrots, tomato, etc.)
3 tbsp. cooking oil 4 large chopped onions
4 half-ripe mangoes 1 cup water 1 ½ cups thin coconut cream
Salt and pepper to taste
Fry onion in the oil for 5 minutes. Add chopped vegetables, water and coconut cream. Lightly fry for about 5 minutes until vegetables are half cooked. Wash and peel the mangoes and cut into slices. Add mango slices to the vegetables and cook a further 2 minutes. Add salt and pepper to taste. Serve with some fish or meat.
25. Sweet potato and pineapple casserole
4 medium sweet potatoes, cooked and sliced
2 cups cheese sauce (any recipe for melted cheese)
1 tbsp. grated coconut 1 fresh pineapple (peeled, cored and sliced)
2 tbsp. chopped spring onions 2 tbsp. butter
Salt to taste
Grease a baking dish. Arrange in layers-sliced pineapple, sliced sweet potato, coconut and spring onion. Spread cheese sauce. Repeat all layers again until you’ve used all the pineapple and sweet potato. Bake for 30 minutes.
26. Meat in a nutshell
4 small sweet potatoes 2 spring onions 1 tomato
¾ c. dark green leaves ½ c. peanuts, chopped fish or beef
¼ med. Pineapple, chopped 1 coconut
Peel and wash the sweet potatoes and cut into small pieces. Wash and chop onions, tomatoes, and dark green leaves. Grate the coconut and save the shell. Prepare coconut cream. Put all vegetables, peanuts, fish or meat and pineapple inside half shell of coconut. Pour coconut cream over the mixture. Put the other half shell on top and tie tightly. Steam in a pan of water for about 45 minutes or bake in an earth oven. Serve in the shell.
Note-Ok, so this sounds great but if you’re lost on the coconut part just put all ingredients in a baking dish and add 1 can coconut cream. And bake in a normal oven around 350 F. I have no clue how it will come out, but it sounds really good doesn’t it?
27. Tropical banana dessert
6 ripe bananas ½ c. grated coconut ¼ c. lemon juice
Peel ripe bananas and arrange in a greased baking dish. Sprinkle grated coconut on top of the bananas. Pour lemon juice over the coconuts. Bake in a moderate oven for 20 minutes until top is brown.
28. Chicken with oranges
3 ½ lb. chicken 3 tbsp. cooking oil 1 chopped medium onion
1 cup orange juice 3 oranges, peeled and sliced 2 cloves garlic, chopped
Salt to taste
Heat cooking oil in a frying pan and cook chicken until well browned on all sides. Remove chicken. Pour off all but 2 tbsp. of drippings. Add onion and garlic to oil, cook until tender. Add chicken back with orange juice. Cook covered for about 45 minutes until tender. Serve with orange slices.
28. Citrus baked fish in coconut cream
1 medium whole fish ½ tbsp. ground black pepper
1 lemon 1 mandarin or orange
½ c. coconut cream salt to taste
Wash and clean fish and place on a softened banana leaf. Thinly slice the lemon and mandarin or orange and alternate the slices on top of the fish. Sprinkle pepper and pour coconut cream around the fish. Wrap the fish well in about 3 layers of softened banana leaves and bake in a moderate oven for about 40 minutes or in an earth oven for about 1 hour.
Note-Don’t know where you can buy banana leaves but if you can get them you soften them with heat i.e. strong sun or fire. Alternatively, I’m sure foil works.
29. Chicken and pumpkin soup
2 tbsp. cooking oil 4 c. sliced and peeled pumpkin fruit
1/3 c. chopped onions 6 pumpkin tips *
1 kg (2 lb.) chicken 1 c. coconut cream
4 c. water 1 sliced green pepper
2 chopped tomatoes 3 tbsp. lemon juice
Salt to taste
• pumpkin tips are the green leaf with the curly bit and stalk. They are edible. You may need to go pick your pumpkin to get these. They are very good for you.
Wash pumpkin tips, prepare and chop. Fry onion in cooking oil until tender. Cut chicken into small pieces, add to onion and cook uncovered for 10 minutes. Add water, lemon juice and salt to taste. Bring to a boil, lower heat and cook 15 minutes covered. Add tomatoes, pumpkin, green pepper and pumpkin tips. Cook 5 minutes. Add coconut cream. As soon as it comes to a boil, remove from heat.