Prep 20 mins
Cook 0 mins
This recipe is from Holiday Cookbook, a Home Economics book, an old book-printed in 1970. It was submitted by a nun who did missionary work on a Pacific Island. The timing does not include the 3 hours for marinating. The original recipe calls for Spanish peppers, so you may adapt to what your family prefers. Easy, now enjoy the tropical breeze!
- 3 cups coconut, fresh and shredded
- 4 cups cooked barbecued chicken, diced
- 1⁄4 cup onion, chopped
- 1⁄4 cup lemon juice
- 1⁄16 teaspoon salt (optional)
- 1 jalapeno pepper, seeded and chopped
- 1⁄4 cup green pepper, optional for garnish
- Remove excess juice from the shredded coconut by firmly squeezing; add coconut to chicken.
- Add onion, lemon juice, salt, and pepper.
- If the mixture seems too dry, add either more lemon juice or water, depending upon your family's preferences concerning lemon.
- Marinate for 3 hours.
- Garnish with green pepper.
For the 2008 Zaar World Tour, I adapted this recipe for preparation in a steamer. Which was excellent, if I do say so myself. I started with uncooked chicken (breast strips, about 3 oz. each), and marinated it overnight in the refrigerator with the recipe's onion, lemon juice, salt, and hot pepper. I added the coconut and marinated another several hours. I then wrapped each chicken piece, with coconut and veggies, in fresh banana leaf, and steamed about 20 minutes. Kelaguin traditionally would be eaten wrapped in sort of a tortilla, but we just used a fork and ate off of the leaves. Very tender, light and tasty with the vegetables and coconut, as well as nutritious. The banana leaf packets could be prepared ahead of time to take along to a beack cookout or picnic.