🇵🇬 Papua New Guinean Cuisine

Aibika Greens

Sauteed Slippery Cabbage

Prep Time 10 min

Servings 4

Difficulty Easy

Calories 129 kcal

Tender aibika leaves quickly wilted with garlic, onion, and coconut cream. This mucilaginous green vegetable is PNG's most popular leafy side dish and a vital source of nutrition in rural communities.

Ingredients

2 large bunches aibika leaves, stems removed
1 tablespoon coconut oil
3 cloves garlic, sliced
1 onion, sliced
1/2 cup coconut cream
Salt and pepper to taste
Squeeze of lime juice

Instructions

1 Wash aibika leaves thoroughly and tear into large pieces, discarding tough stems.
2 Heat coconut oil in a wok over high heat. Add garlic and onion, stir-fry 1 minute.
3 Add aibika leaves in batches, tossing as they wilt down.
4 Pour in coconut cream, season with salt and pepper, and toss 2-3 minutes until leaves are tender.
5 Finish with a squeeze of lime juice and serve immediately.

Did You Know?

Aibika is sometimes called 'slippery cabbage' in Tok Pisin because of its slightly mucilaginous texture, similar to okra. Children in PNG often avoid it for exactly this reason.