Batar Da'an Mean

Name: Batar Da'an Mean
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Timorese
Ingredients: 3 ears corn, kernels removed; 200g red beans, soaked overnight; 200g pumpkin, diced; 300ml coconut milk; 3 shallots, sliced; 3 cloves garlic, minced; 1 tbsp coconut oil; 1 tsp salt; 600ml water

Batar Da'an Mean (BAH-tar dah-AHN meh-AHN)

Corn and Red Bean Stew

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 366 kcal

A thick, rustic stew combining fresh corn kernels with red beans, pumpkin, and coconut milk, seasoned with garlic and shallots, served as a hearty highland staple.

Nutrition & Info

Protein 14.0g

Carbs 55.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

large pot wooden spoon cutting board

Presentation Guide

Vessel: rustic clay bowl

Garnishes: drizzle of coconut milk

Accompaniments: ai manas sauce, modo tahan

Ingredients

3 ears corn, kernels removed
200g red beans, soaked overnight
200g pumpkin, diced
300ml coconut milk
3 shallots, sliced
3 cloves garlic, minced
1 tbsp coconut oil
1 tsp salt
600ml water

Instructions

1
Boil soaked red beans in water for thirty minutes until nearly tender. Drain and set aside.
2
Heat coconut oil in a large pot. Sauté shallots and garlic until golden.
3
Add pumpkin and cook five minutes until slightly softened.
4
Add corn kernels, beans, and water. Bring to a boil and simmer twenty minutes.
5
Pour in coconut milk, stir gently, and cook ten more minutes until everything is tender and stew is thick.
6
Season with salt and serve hot as a complete meal.

💡

Did You Know?

In the mountains of Timor-Leste, corn-based dishes outnumber rice dishes, as corn thrives in the highland climate where rice paddies cannot be maintained.

Chef's Notes

Equipment Tips

large pot
wooden spoon
cutting board

Garnishing

drizzle of coconut milk

Accompaniments

ai manas sauce, modo tahan

The Story Behind Batar Da'an Mean

Batar da'an mean is a cornerstone of highland Timorese agriculture and diet. Before rice became widely available through trade, corn and beans were the primary staples of mountain communities. This stew represents practical highland cooking at its best, combining the major crops of the region into a nutritionally complete meal that sustained families through both abundance and scarcity.

🕐 Traditionally enjoyed daily meals in highland communities 📜 Origins: Traditional highland Timorese

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