Kelepi Moa (Chicken and Root Vegetable Coconut Stew)
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1 kg (2 1/4 lb)
- Coconut oil or sunflower oil — 2 tbsp (30 ml)
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Thumb ginger, grated — 1
- Taro, peeled and cubed — 1
- Sweet potato, peeled and cubed — 1
- Coconut milk — 400 ml (1 3/4 cups)
- Water or chicken stock — 500 ml (2 cups)
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Spring onions, sliced, to serve — 2
Method
- Heat the oil in a large heavy pot over medium-high heat and brown the chicken pieces on all sides, about 8 minutes. Remove and set aside.
- Add the onion to the pot and fry for 5 minutes until softened, then stir in the garlic and ginger, and cook for 1 minute.
- Return the chicken to the pot along with the taro and sweet potato.
- Pour in the coconut milk and water or stock, season with salt and pepper, and bring to a simmer.
- Cover and cook over low heat for 30–35 minutes, until the chicken and root vegetables are tender and the broth has thickened slightly.
- Taste and adjust seasoning, then scatter with spring onions before serving with rice.
Introduction: Kelepi moa is a hearty, warming chicken stew slow-cooked with root vegetables in rich coconut milk, a
comforting dish that showcases Tonga's staple pantry of chicken, taro, yam and coconut, often served
over rice or with bread.
Cultural Background: Kelepi moa is a hearty, warming chicken stew slow-cooked with root vegetables in rich coconut milk, a
comforting dish that showcases Tonga's staple pantry of chicken, taro, yam and coconut, often served
over rice or with bread.
Tips: Browning the chicken first builds a deeper flavour base for the whole stew. Cut the root vegetables into even-sized pieces so they cook through at the same rate.
Variations: Use pumpkin or cassava in place of some of the taro or sweet potato. Add a small chilli for gentle heat. A vegetarian version can be made using chickpeas or extra root vegetables in place of the chicken and
using vegetable stock, though this departs from the traditional recipe.
Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring, adding a splash of water if needed.
FAQs:
Q: What root vegetables work best?
A: Taro and sweet potato are classic, though yam or cassava can be substituted depending on availability.
Q: Can I use boneless chicken?
A: Bone-in chicken gives a richer broth, but boneless thighs can be used and will cook slightly faster.
Q: What does it pair with?
A: Steamed rice or fresh bread, to soak up the coconut broth.
- Chicken pieces, bone-in — 1 kg (2 1/4 lb)
- Coconut oil or sunflower oil — 2 tbsp (30 ml)
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Thumb ginger, grated — 1
- Taro, peeled and cubed — 1
- Sweet potato, peeled and cubed — 1
- Coconut milk — 400 ml (1 3/4 cups)
- Water or chicken stock — 500 ml (2 cups)
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Spring onions, sliced, to serve — 2
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