Pohnpei Yam and Chicken Stew (Kehp oh Malek)
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 600 g (1.3 lb)
- Yam, peeled and cubed — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Coconut milk — 1.5 cups (360 ml / 12 fl oz)
- Oil — 2 tbsp
- Water — 2 cups (480 ml / 16 fl oz)
- Salt — to taste
Method
- Heat the oil in a large pot and brown the chicken pieces; set aside.
- Sauté the onion and garlic in the same pot until softened.
- Return the chicken to the pot, add the water, and bring to a boil.
- Cover and simmer for 20 minutes.
- Add the cubed yam and continue simmering for a further 20 minutes until the yam and chicken are tender.
- Stir in the coconut milk and simmer gently for 5 minutes.
- Season with salt and serve hot.
Introduction: Chicken simmered with Pohnpei’s prized giant yams in a light coconut broth, a hearty midday meal celebrating the island’s most valued crop.
Cultural Background: Yams hold immense cultural importance on Pohnpei, grown to impressive sizes and exchanged as gifts of status and respect; everyday cooking with yam, as in this stew, reflects its central place in the island’s food culture.
Tips: Cut the yam into even cubes so it cooks at the same rate as the chicken. Add the coconut milk near the end and keep the heat low to prevent it from splitting.
Variations: Add a handful of chopped greens in the last few minutes of cooking. Use taro in place of yam for a different texture.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 420 kcal, 26 g protein, 20 g fat, 34 g carbohydrate.
FAQs:
Q: What kind of yam is used?
A: Pohnpei is known for large, starchy yams; any firm, starchy yam
Q: Can I use boneless chicken?
A: Yes, though bone-in pieces add more flavour to the broth.
- Chicken pieces, bone-in — 600 g (1.3 lb)
- Yam, peeled and cubed — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Coconut milk — 1.5 cups (360 ml / 12 fl oz)
- Oil — 2 tbsp
- Water — 2 cups (480 ml / 16 fl oz)
- Salt — to taste
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