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Flying Fox is a traditional drink from Vanuatu, made using the local fruit bat. This dish holds cultural significance as it reflects the islanders' connection to their natural resources and culinary heritage, often served during special gatherings and celebrations.
If using whole flying foxes, ensure they are cleaned and skinned. Remove the wings and any inedible parts. Rinse well under cold water.
In a large pot, heat the vegetable oil over medium heat.
Add the flying foxes and brown on all sides. This should take about 5-7 minutes.
Add the finely chopped onion, minced garlic, and minced ginger to the pot. Sauté until the onion is translucent and fragrant, about 5 minutes.
Stir in the chopped tomatoes, sliced carrots, and cubed potatoes.
Pour in the coconut milk and water or chicken broth. Stir to combine.
Add the soy sauce, lime juice, ground turmeric, ground black pepper, and salt to taste. If using, add the finely chopped red chili peppers for heat.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
Taste the stew and adjust the seasoning with additional salt, pepper, or lime juice if necessary.
Ladle the flying fox stew into serving bowls.
Garnish with chopped fresh cilantro or parsley.
Enjoy your meal!
Flying Fox is a traditional drink made from the meat of fruit bats, seasoned and cooked with vegetables and coconut milk.
Flying Fox is a unique dish primarily found in Vanuatu, where it is appreciated for its rich flavors and cultural significance.
The key ingredients include flying foxes (fruit bats), onion, garlic, ginger, tomatoes, carrots, potatoes, and coconut milk.
Flying Fox takes approximately 110-150 minutes to prepare and cook.
Serve Flying Fox with steamed rice or crusty bread, and pair it with a fresh salad or tropical fruit.