This week for Foodie Friday, we are privileged to feature a delicious recipe by one of our talented Connexions, Paul Homoka, Executive Sous Chef at the Gateway Kitchen, Gateway Hotel and Apartments.

Having his fair share of food with flair, Paul is excited to share his ‘Chicken Agir’ recipe with us.

Aigir is a cooking method. It works by the hot stones heating the liquid, pure coconut and boiling the food. Aigir is a traditional method of cooking for the Tolai people of East New Britain Province. The Tolai people have been preparing the “Aigir” generation-after-generation. Aigir is prepared on special occasions or during family gatherings.

Below is the recipe on how to prepare “Aigir “. A great recipe which can cater for 10-15 people - one to save for the next family occasion!

Ingredients/utensils

• Coconuts X 6
• Greens (5kg aibika)
• Mumu-pit with hot stones
• Protein (180g chicken)
• Vegetable (2kg Kaukau)
• Banana leaves X 10
• Carrots (500g)
• Onion (100g)
• Tomato (50g)

After preparing the ingredients, this is how they prepare the Tolai” Aigir”.

• Put stones in the Mumu-pit for 40-45 minutes.
• Scrape 6 coconuts.
• Prepare the vegetable.
• Prepare the greens.
• Prepare the protein.
• Put vegetable, greens and protein into a big pot or dish.
• Gradually cream vegetable, greens, and protein with coconut-cream
• Put hot stones into the pot containing the vegetable, greens, and protein.
• Close the pot and leave it to cook for 15-20 minutes.
• When cooked, remove the stones.
• Serve the food into plates or on banana leaves.

Bon Appétit!