Solomon Islands Babakau

Ingredients

In the adaptation of Babakau from Micronesian cuisine to Solomon Islands cuisine, the main difference lies in the use of local ingredients. While the original recipe may include ingredients specific to Micronesia, the Solomon Islands version incorporates indigenous ingredients such as taro leaves, cassava, and local seafood varieties. The spices and seasonings may also vary slightly to reflect the flavor preferences of the Solomon Islands. We alse have the original recipe for Babakau, so you can check it out.

• 500g (1.1 lb) fish fillets, cut into chunks 500g (1.1 lb) fish fillets, cut into chunks
• 250g (8.8 oz) prawns, peeled and deveined 250g (8.8 oz) prawns, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup taro leaves, chopped 1 cup taro leaves, chopped
• 1 cup coconut milk 1 cup coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until fragrant.
3. 3.
   Add the fish chunks and prawns to the pan and cook until they start to turn opaque.
4. 4.
   Stir in the sliced bell peppers, taro leaves, grated ginger, curry powder, soy sauce, salt, and pepper. Cook for another 2 minutes.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10-15 minutes, or until the fish and prawns are fully cooked and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed.
7. 7.
   Serve the Babakau hot with steamed rice.

Treat your ingredients with care...

• Taro leaves — Make sure to wash the taro leaves thoroughly and remove any tough stems before chopping.
• Fish fillets — Choose firm white fish fillets such as snapper or grouper for the best results.
• Prawns — Opt for fresh or frozen prawns that have been peeled and deveined for convenience.

Tips & Tricks

• If taro leaves are not available, you can substitute with spinach or kale.
• For an extra kick of heat, add a chopped chili pepper to the dish.
• Feel free to add other vegetables such as carrots or green beans to enhance the nutritional value and add more color to the dish.
• Adjust the amount of curry powder according to your spice preference.
• Garnish with fresh cilantro or chopped spring onions for added freshness.

Serving advice

Serve the Babakau hot over a bed of steamed rice. The creamy sauce pairs perfectly with the fluffy rice, allowing you to savor every delicious bite.

Presentation advice

To enhance the presentation, arrange the colorful bell peppers and prawns on top of the dish. Sprinkle some fresh herbs, such as cilantro or parsley, over the Babakau for an added touch of vibrancy.