Tavala Moa mo Fala
A comforting and flavorful dish of chicken cooked with young pandanus (fala) shoots and coconut cream, offering a unique blend of savory and slightly sweet notes characteristic of Tuvaluan cuisine.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 200 g Young pandanus (fala) shoots(thinly sliced or julienned, tender inner part only)
- 400 ml Coconut cream(full fat)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 3
Add the chicken pieces to the pot and brown them on all sides. Season with salt and pepper.
- 4
Stir in the sliced pandanus shoots. Cook for 2-3 minutes, allowing them to soften slightly.
- 5
Pour in the coconut cream. Bring the mixture to a gentle simmer, then reduce heat to low.
💡 Tip: Do not boil vigorously after adding coconut cream to prevent curdling. - 6
Cover the pot and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender, and the pandanus shoots are soft. Stir occasionally.
💡 Tip: The sauce should thicken slightly. - 7
Taste and adjust seasoning with salt and pepper if needed. Serve hot.
💡 Pro Tips
- ✓Ensure you use the tender, inner parts of the pandanus shoots for the best texture and flavor.
- ✓If fresh pandanus shoots are unavailable, you might find them preserved in some specialty Asian markets.
- ✓Adjust the amount of coconut cream to achieve your desired sauce consistency.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of chili flakes for a touch of heat.
- Incorporate other local vegetables like young taro leaves or breadfruit.