Aibika in Coconut Cream

Name: Aibika in Coconut Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Solomon Islands
Ingredients: 1 large bunch aibika (island cabbage/slippery cabbage), chopped; 1 cup coconut cream; 1 onion, chopped; 2 cloves garlic, minced; 1 tomato, chopped; Salt to taste; 1 tablespoon oil

4 servings15 min prep20 min cookEasy Solomon Islands

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The Story Behind It

The Tale of Aibika in Coconut Cream

Aibika, an edible hibiscus also called slippery cabbage, is a traditional Melanesian leafy green cooked here in rich coconut cream. It's a staple Solomon Islands dish reflecting ancient Pacific green-vegetable cooking traditions with no single documented point of origin.

Ingredients

Scale:· 4 servings

1 large bunch aibika (island cabbage/slippery cabbage), chopped
1 cup coconut cream
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
Salt to taste
1 tablespoon oil

Instructions

1Heat oil in a pot and sauté onion and garlic until fragrant.
2Add the chopped tomato and cook until softened.
3Add the chopped aibika leaves and stir to wilt.
4Pour in the coconut cream and stir to combine.
5Cover and simmer gently for 10-15 minutes until the leaves are tender and the cream has thickened slightly.
6Season with salt to taste.
7Serve as a side dish with rice or fish.

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