Saksak (Sweet Sago Dumplings)

http://www.topics-mag.com/projects/recipes/saksak.htm

This dish is eaten at home; it can be a lunch or a dinner dish. It is special for people living along the coastal area of Papua New Guinea. I like it because I grew up eating it. Children love it. I like to prepare it whenever I have the ground sago.

Ingredients:

• 6 cups of ground sago
• 4 ripe bananas mashed
• a couple of banana leaves
• coconut milk of 6 coconuts

Method:

1. Mix the ground sago and the 4 ripe bananas together well
   
2. Heat the banana leaves over the fire to soften them.
   
3. Cut the banana leaves into little rectangular pieces and wrap the sago in these pieces.
   
4. Pop the wrapped sago into boiling hot water in a pot. Let these boil for about 20 minutes.
   
5. Prepare another pot of creamed coconut milk. Squeeze the milk out of the 6 coconuts and boil this milk until it comes to boiling point.
   
6. Take the sago out of the boiling water, unwrap it from the banana wrap and drop the sago into the boiling coconut milk.
   
7. Let cook for another 20 minutes.

Tips.

If done properly, you should have little rectangular-
shaped sago dumplings.

If you don't have banana leaves, you can use aluminum foil.

Kaima Bona Gatoi (Chile Sweet Potato and Eggplant Crisp)

http://www.topics-mag.com/projects/recipes/kaima-bona-gatoi.htm

This is a savoury vegetable dish that is popular in Papua New Guinea.

Ingredients:

• 300 gm. orange sweet
• 350 gm. long slim eggplant, zucchini, and capsicum
• onions
• 1/4 teaspoon ground chili powder
• 1/4 teaspoon ground coriander
• oil for deep frying
• 1 teaspoon salt

Method:

1. Cut the eggplant, zucchini and capsicum into 2 centimeter-thick slices and cut the onion into eight wedges.
   
2. Add garlic, herbs, olive oil and vinegar and toss lightly to combine.
   
3. Cover with plastic wrap and let stand for one hour.
   
4. Preheat the barbeque.
   
5. Drain the vegetables into a large mixing bowl and place them on a lightly greased grill or flat plate.
   
6. Cook 8-10 minutes, until tender and slightly charred.

Tips.

This is a savoury vegetable dish that is served with barbequed meat or fish.

Try it and you will also want to try more food from my country. We have a variety of favorite food.

Chicken Taro Bake

http://www.michie.net/pnginfo/recipe2.html

Ingredients:

• 4 cups sliced chicken
• 3 cups taro leaves
• ¾ cup coconut milk
• 3 cups water
• 3 chicken stock cubes
• cooking fat
• salt and pepper to taste
• 2 tablespoons sweet soy sauce

Method:

Wash taro leaves and simmer in 2 cups of water (2 stock cubes added)
Cook the leaves for 45 minutes to one hour
Drain and cover with coconut cream
Remove from heat and set aside
Brown chicken in oil and soy sauce
Add 1 cup salted water (1 stock cube added) and cook over a low flame until chicken is tender.
Drain stock and taro-coconut mixture.
Bring to boil and serve on hot rice.

Mango Chutney

http://www.michie.net/pnginfo/recipe5.html

Ingredients:

12 cups firm and ripe diced mangos
½ tablespoon chopped fresh ginger
1 large onion
1 tablespoons diced chili peppers
1 cup diced almonds
1 tablespoon salt
¼ cup lime juice
1½ cups raisins
4 cups sugar
4 cups white vinegar

Method:

1. Combine vinegar and sugar in heavy bottomed, large kettle or pot.
2. Boil 5 minutes
3. Add all the other ingredients and return to a boil
4. Let simmer about 2 hours with frequent stirring. Contents should thicken in this time.
5. Store as you wish. This is good for preserving in sterile jars if you posess the knowledge only!.
   

Kokoda Fish

http://michie.net/pnginfo/recipe2.html#kokoda

Ingredients:

• 1 Kg of fish fillets (any firm white fillets)
• 1 cp lime or lemon juice
• 1 clove garlic (crushed)
• ½ to 3/4/ cup of coconut cream

Method:

Garnish: sliced hard boiled eggs, onion rings, cucumber and sliced tomato

Remove skin and bones from the fish and cut into 1 cm cubes. Put in a glass or earthenware bowl and pour juice over. Cover and refrigerate for 6 to 8 hours turning from time to time with a wooden spoon.

Take fish from bowl and drain off juice. Mix the garlic with the coconut cream. Divide fish into 6 bowls and pour the coconut cream over the fish. Garnish with eggs, onions, cucumber and tomatoes.

If available serve with baked bread fruit and baked bananas.