Vegetable Melange

Name: Vegetable Melange
Cuisine: Tongan
Ingredients: 3 tablespoons of canola oil; 1 large onion, peeled and finely chopped; 1 clove of garlic, smashed, peeled and minced; 3 small (Oriental) eggplants, ends removed and cut into ¾-inch chunks; 3 medium tomatoes, coarsely chopped; 1 green papaya, peeled, seeded and cut into ½-inch chunks; 1 tablespoon of soy sauce; 4 long beans, washed, ends removed and cut into 1½-inch lengths; 1 green bell pepper, cored, seeded and sliced into thin strips; ¼ teaspoon of freshly ground black pepper; ¼ cup of freshly grated coconut or the equivalent dried, unsweetened coconut, reconstituted; ¼ cup of freshly grated coconut or the equivalent dried, unsweetened coconut, reconstituted

Preparation info

Serves
6

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Although this uncomplicated recipe for mixed vegetables is from the Kingdom of Tonga, with subtle variations, it could be—with equal authority—said to be from any number of small atolls or villages where they enjoy a respectable vegetable harvest. Indeed, it brings to mind a time of gardening; walking along rows of plants with a basket on your arm, plucking a ripe specimen here, pulling another from the earth.

The small-plot farmers or gardeners in the Pacific Islands plant and harv

Ingredients

Oceania
Tonga
Side dish
Vegan

Ingredients

Method