Kaima bona gatoi
Grilled aubergine and sweet potato marinated in lime, coconut and chilli, served warm across Papua New Guinea.
Photo : rapidtravelchai · CC BY 2.0
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Method
- Brush the sweet potato rounds and aubergine slices with coconut oil and salt them.
- Grill the sweet potato over coals or on a cast-iron griddle for 8 minutes a side, until a knife tip slides through.
- Grill the aubergine for 4 minutes a side, until it marks and softens.
- Squeeze the limes into a bowl and whisk in the coconut cream with the salt.
- Stir the red onion and chillies into the marinade and leave it 5 minutes.
- Cut the grilled vegetables into large pieces and fold them into the marinade while still hot.
- Let it sit for 20 minutes so the coconut soaks in, then scatter the coriander over as you serve.
Hot vegetables drink a marinade, cold ones wear it on the surface. That is why these go into the bowl straight off the grill. With no coconut cream to hand, chill a tin of coconut milk overnight and spoon off the thick layer on top.