Flying Fox | FoodieAtlas

Ingredients

2 flying foxes (fruit bats), cleaned and skinned
1 large onion, finely chopped
2 cloves garlic, minced
1 thumb-sized piece of ginger, minced
2 large tomatoes, chopped
2 carrots, sliced
2 potatoes, peeled and cubed
1 cup (240 ml) coconut milk
4 cups (1 liter) water or chicken broth
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon lime juice
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1-2 red chili peppers, finely chopped (optional, for heat)
Fresh cilantro or parsley, chopped (for garnish)
Salt to taste

Instructions

Prepare the Flying Foxes

If using whole flying foxes, ensure they are cleaned and skinned. Remove the wings and any inedible parts. Rinse well under cold water.

Brown the Meat

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 Aromatics and Vegetables

Add the finely chopped onion, minced garlic, and minced ginger to the pot. Saut√© until the onion is translucent and fragrant, about 5 minutes.

Stir in the chopped tomatoes, sliced carrots, and cubed potatoes.

Add Liquid and Seasoning

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.

Simmer the Stew

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.

Adjust Seasoning

Taste the stew and adjust the seasoning with additional salt, pepper, or lime juice if necessary.

Serve

Ladle the flying fox stew into serving bowls.

Garnish with chopped fresh cilantro or parsley.