Soulful Island Delight

Ingredients

In this adaptation, the traditional Vakalavalava is infused with the soulful flavors of the Caribbean. The original dish typically uses coconut milk and taro leaves, which are replaced with soul food staples like collard greens and okra. The spices are also adjusted to include soul food favorites such as paprika, cayenne pepper, and thyme. These modifications create a unique blend of flavors that pay homage to both Tongan and soul food traditions. We alse have the original recipe for Vakalavalava, so you can check it out.

• 2 lbs (900g) chicken or pork, cut into pieces 2 lbs (900g) chicken or pork, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (350g) collard greens, chopped 2 cups (350g) collard greens, chopped
• 1 cup (150g) okra, sliced 1 cup (150g) okra, sliced
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 5g
• 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 pork pieces to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the paprika, cayenne pepper, and dried thyme over the meat, and stir to coat evenly.
4. 4.
   Pour in the chicken broth, tomato sauce, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
5. 5.
   Add the collard greens, okra, and pineapple chunks to the pot. Stir well and continue to simmer for another 15 minutes, or until the vegetables are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Soulful Vakalavalava hot, accompanied by steamed rice or cornbread.

Treat your ingredients with care...

• Collard greens — Remove the tough stems before chopping the leaves.
• Okra — Make sure to slice the okra into thin rounds for even cooking.
• Pineapple chunks — If using canned pineapple, drain the juice before adding to the dish.

Tips & Tricks

• For a spicier kick, add extra cayenne pepper or a dash of hot sauce.
• If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering broth.
• Feel free to customize the vegetables based on your preferences. Bell peppers, sweet potatoes, or corn can be great additions.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve with a side of hot sauce or pickled vegetables for an extra burst of flavor.

Serving advice

Serve the Soulful Vakalavalava in deep bowls, allowing the rich broth to surround the tender meat and vegetables. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange a few pineapple chunks on top of the dish and sprinkle some paprika or dried thyme for an added touch of elegance. Serve with a side of steamed rice or cornbread to complete the meal.