Palauan Cawl

Ingredients

In the Palauan adaptation of Cawl, we incorporate Palauan ingredients and flavors to give the dish a tropical twist. Instead of the traditional lamb used in Welsh Cawl, we use chicken or beef as the meat base. Additionally, we add coconut milk and taro root to infuse the stew with a creamy and slightly sweet flavor, characteristic of Palauan cuisine. We alse have the original recipe for Cawl, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into chunks 500g (1.1 lb) chicken or beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup taro root, peeled and cubed 1 cup taro root, peeled and cubed
• 1 cup green beans, trimmed and cut into bite-sized pieces 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup corn kernels 1 cup corn kernels
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 4 cups chicken or beef broth 4 cups chicken or beef broth
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the chicken or beef chunks to the pot and cook until browned on all sides.
3. 3.
   Stir in the turmeric and paprika, coating the meat evenly with the spices.
4. 4.
   Add the carrots, potatoes, taro root, green beans, and corn kernels to the pot. Mix well to combine.
5. 5.
   Pour in the coconut milk and chicken or beef broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the meat is tender and the vegetables are cooked through.
7. 7.
   Serve the Palauan Cawl hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Taro root — Make sure to peel the taro root before cubing it. It can be slightly sticky, so it's best to handle it with gloves or wash your hands immediately after peeling.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of hot sauce.
• Feel free to customize the vegetables based on your preference and seasonal availability.
• Serve the Palauan Cawl with steamed rice or crusty bread for a complete meal.
• The stew tastes even better the next day as the flavors meld together, so consider making it in advance.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Palauan Cawl hot in individual bowls. Garnish with fresh cilantro for added freshness and aroma. Accompany it with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the colorful vegetables on top of the stew before serving. This will create an appealing visual contrast and showcase the vibrant ingredients.