Foodmania’s “Tubua vakalolo with chicken” recipe all thanks to Crest Chicken “Home, Family, Crest”


If you think chicken cannot be cooked in coconut milk, think again my friend and try this recipe out for yourself!!



  • One CREST CHICKEN 1kg pack chicken wings
  • 10 oz (280 g) frozen chopped spinach (for those living abroad) for us in fiji fresh is best 😀
  • 14 oz can of coconut milk
  • 2 cups water
  • ½ cup (30 g) onions, chopped
  • 1 tsp garlic paste, or 4 small cloves chopped
  • ½ lime, to taste
  • 2-3 thai chilis, or to taste (opt)
  • 1 tsp salt, or to taste
  • extra chopped onion and garlic for cooking the chicken



  1. Cook the chicken in some onion, garlic and oil till nice and tender. This step can be done either before or after cooking the spinach separately.
  2. Remove the frozen chopped tubua/spinach out of the wrapper, and place on a microwave safe plate and heat for 1½ minutes on high in your microwave oven, until it has mostly thawed.
  3. For us purchasing tubua/spinach fresh, just give it a good wash and chop up
  4. In a medium sauce pan, bring one cup of water to a boil; add in the chopped onion, garlic paste, chilis (opt), and salt and simmer with the lid closed until tender (about 4 minutes).
  5. Add the tubua to the pot, adding more water if needed (it should be just covering the spinach). Let the tubua cook for an additional 4-5 minutes, until everything is tender.
  6. Reduce the heat to medium and add the entire can of coconut milk and stir. Let this boil for an additional 4-5 minutes, until the milk thickens and absorbs all of the flavor.
  7. Add an additional cup of water at this stage, to prevent the coconut milk from burning; boil until you reach a desired consistency.
  8. Season with the juice of half a lime, adding more lime and salt per your taste.
  9. Enjoy with some nicely cooked cassava or dalo <3


Enjoy!! all thanks to Crest Chicken “home, family, crest”

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