So this is probably not the official name of this chicken but, I call it this because for years this is how our Samoan friends marinated th...
Palusami is a main dish from Samoa made with coconut milk. In the islands of Samoa, we use taro leaves and the Samoan corn-beef but here in America, my family can not live with out it so we use other substitute you can buy at the grocery store.
The ultimate mix of pancake and donut. A traditional delicious Samoan round pancake. There are so many different types of breakfast foods out there and I am sure you have your favorites. But have you had panikeke? (pronounced pah-nee-kay-kay or pawn-kay-kay). This is a traditional Samoan round pancake and […]
Samoan dishes are considered as delicacies throughout the world for their exotic taste and style of preparing. Much like the traditions and culture of the country, these menus from the Polynesian cuisine are unique in their own different ways, and this list gives you a vivid description of a few of the best dishes from […]
I love this recipe! It's cheap, delicious and fast to prepare. It comes from an old boyfriend's mum. She is Samoan and a great cook. As this is a Samoan recipe, you can bet it's going to feed a small army.
Ulu or breadfruit is a delicious starch we enjoy throughout the Pacific. You can cook it in an umu, an oven, cook it directly over hot coals, or boil it in water. The simplest way to cook ulu is to boil it in a pot on your stove top. :) That way you don't have to look for firewood, struggle with the flames, and slave over hot coals. First of all, how to get hold of an ulu. Well, for me, its just a matter of going to my backyard and plucking it off a tree. Yes, ulus grow on ulu trees. You cannot just pick any old ulu, you have to be very selective. Although ulus are green when picked there are ways to differentiate whether or not one is ready for the picking. When an ulu is too young it is usually a very clean green. If you notice in the first photo the ulu in the upper right corner is too young. The outer skin of the younger ulu is still smooth and clean. The lower ulu is perfect and ready for cooking. In the second photo I am holding the lower ulu. The skin though green has a yellowish hue to it (not always the case with every ulu). Most importantly, a lot of secretions from the ulu have stained it's skin. That is how I can tell an ulu is ready. Some people don't really care and they pick any ulu that is of good size and cook it, but I find that if you cook an ulu too soon you lose some of that golden sweetness that comes with picking the right ulu. After picking the perfect ulu, you rinse it off and cut it in half and then cut each half in half. Each time you cut your ulu rinse it so that it doesn't brown like a potato. If it does it's okay but for presentation purposes cut and rinse or put cut pieces in a large bowl of water. After quartering the ulu you cut off the skin and the core. In Samoa, traditional Samoan cooks scrape the skin off the ulu using the sharp edge of an already scraped coconut shell, or today many use the sharp edge of an opened tin can. For me, either one of those scenarios spells D-a-n-g-e-r, Danger with a capital D :) so I revert to using the most modern method... a nice sharp metal knife. After you cut off the skin then you cut off the core. When you are done cutting off the skin and core, cut each quarter into three equal parts and put the pieces into a pot of water for boiling. When the entire ulu is cut up there should be about half an inch of water over the ulu pieces in the pot. If you notice in the last picture, the ulu is not actually covered in water. This is because ulu floats. There is about half an inch to an inch of water under the floating ulu. :) Turn your stove on high and put the pot of ulu on the stove for boiling. Once it boils turn your stove down to medium high and let the ulu boil for about 10-15 minutes. You can tell that it is cooked by inserting a fork into one of the ulu pieces. Just like a potato, if the fork goes through smoothly it is cooked. Some people like their ulu cooked until just firm. I personally like my ulu semi firm. I boil it until the fork goes through the ulu like a warm knife through butter. While your ulu is cooking you prepare the coconut milk that will be added once the ulu is cooked. You take a nice medium sized onion and roughly chop it and place it in a medium sized bowl. When you are done chopping your onions you then add the coconut milk to the bowl. I am using three cans of coconut milk. You can use just two if you like, however, I prefer my ulu drenched in delicious rich coconut milk so I use a lot. I am not picky when it comes to the brand of canned coconut milk. Whatever is on sale will do. I do prefer freshly squeezed coconut milk, but that is not always possible, and it is a lot more work :) Here are the three cans I had available in my cupboard. Each is a different brand and there is a difference. Some brands have more cream than others. I am showing you the contents of the can with the most cream inside, the Hawaiian Sun brand. Before opening the can be sure to let the can sit a while so that the cream and water in the can can separate. Try your best not to shake or move the can unnecessarily as you open it with a can opener. As you can see the cream is very rich. When you pour the can's contents into the bowl with onions you don't want to dump it right in. You pour in as much of the cream as you can without getting much of the water mixed in. Some water will get in, but the least amount of water in the better, your coconut cream will be nice and rich not runny and watery, Next you want to add some salt. Cup the palm of your hand and pour in some salt. You just kind of eyeball it. Just enough salt so that it doesn't run over the sides of your hands. I would put in a little at a time just to be sure you don't over salt the coconut milk. Now comes the fun part :) This is the part that gives your fa'alifu it's flavor. After pouring the coconut cream into the bowl, you pour salt into your palm and mix the salt, coconut cream, and onions with your hand. Yes, your lovely tasty hand :) This is how I remember my grandpa doing it and he made the best Samoan food. As you squish the onions, salt, and coconut cream together you integrate the flavor of the onion into the coconut cream and at the same time salt it to perfection. Remember squish release squish release :) Yum! Do this for about 5 minutes. When you are done, set it aside and wait for the ulu to finish cooking. When the ulu is cooked to your liking. Completely drain the liquid from the pot. Pour the coconut milk over the cooked ulu distributing it as evenly as possible. Put the pot back on the stove and turn it up to high. When the coconut milk boils turn the heat down a little below medium high and let it boil for about 3 to 5 minutes. Let the milk boil over the pieces of ulu and then turn the stove off and remove pot from the heat. Let the fa'alifu ulu cool for about 10 - 15 minutes. The coconut milk will thicken and cling to the ulu pieces. Now it's ready to eat. Just scoop it into a bowl or onto a plate and serve it with your favorite main dish. I love it with a can of wahoo. Yum!
This authentic traditional Samoan Sapasui recipe is hugely popular in the Pacific, a variation on the much-loved Chinese Chop Suey recipe. Samoan Sapasui has many different variations but this recipe allows you to borrow ingredients or flavours from elsewhere and blend them in to meet your own tastes.
Pani Popo are soft and delicious Samoan coconut buns baked in a luxurious coconut sauce. Meet your dinner-rolls-on-steroid with golden brown top, fluffy cloud-like interior, swimming in a pool of creamy coconut sauce.
Growing up my mum would make these once in a blue moon for dessert. I don't know how or when she got the recipe but when I was old enough to be able to make them myself I would from time to time. They really are very simple. They are wonderful if served warm, sprinkled with a little powdered or white sugar and a scoop or two of vanilla ice cream. Then again when do I not suggest serving my treats warm with vanilla ice cream? C’mon people you have to get your dairy! Makes about 30 pancakes Ingredients: 2 very ripe bananas 3 ½ Cups Flour 1 ¼ Cups Sugar 2 teaspoons baking powder 1 ½ Cups Water Abt. 3 ½ Cups Vegetable oil for frying. Mash the two bananas. I just use a fork to do this. Mix dry ingredients in a separate bowl. Combine dry ingredients with the banana mush and fold the mixture (don’t mix or use a mixer). Add the water to make the folding easier until there are no more ingredients that are dry. Heat oil on the stove in a small sauce pan (2 qt. pot) that can fit six to eight egg-sized pancakes and is deep enough to cover the pancakes in oil. (Use medium heating **do not burn the oil**) Add the mixture with a greased spoon when the oil is hot. Cook six to eight egg-sized pancakes at a time. Remove from oil when dark brown. Place on a paper towel and eat when you can stand the heat. (Careful Very Hot!!) Hint: When the oil is ready, grease the spoon (dip your spoon in the hot grease so the mixture doesn’t stick as you are dropping it in the oil) and drop a small test pancake, in the mixture. If the pancake pops up to the top of the oil immediately the oil is hot enough and ready. However, if the pancake turns brown to fast, your oil is probably too hot. Enjoy!
Samoan dishes are considered as delicacies throughout the world for their exotic taste and style of preparing. Much like the traditions and culture of the country, these menus from the Polynesian cuisine are unique in their own different ways, and this list gives you a vivid description of a few of the best dishes from […]
Ulu or breadfruit is a delicious starch we enjoy throughout the Pacific. You can cook it in an umu, an oven, cook it directly over hot coals, or boil it in water. The simplest way to cook ulu is to boil it in a pot on your stove top. :) That way you don't have to look for firewood, struggle with the flames, and slave over hot coals. First of all, how to get hold of an ulu. Well, for me, its just a matter of going to my backyard and plucking it off a tree. Yes, ulus grow on ulu trees. You cannot just pick any old ulu, you have to be very selective. Although ulus are green when picked there are ways to differentiate whether or not one is ready for the picking. When an ulu is too young it is usually a very clean green. If you notice in the first photo the ulu in the upper right corner is too young. The outer skin of the younger ulu is still smooth and clean. The lower ulu is perfect and ready for cooking. In the second photo I am holding the lower ulu. The skin though green has a yellowish hue to it (not always the case with every ulu). Most importantly, a lot of secretions from the ulu have stained it's skin. That is how I can tell an ulu is ready. Some people don't really care and they pick any ulu that is of good size and cook it, but I find that if you cook an ulu too soon you lose some of that golden sweetness that comes with picking the right ulu. After picking the perfect ulu, you rinse it off and cut it in half and then cut each half in half. Each time you cut your ulu rinse it so that it doesn't brown like a potato. If it does it's okay but for presentation purposes cut and rinse or put cut pieces in a large bowl of water. After quartering the ulu you cut off the skin and the core. In Samoa, traditional Samoan cooks scrape the skin off the ulu using the sharp edge of an already scraped coconut shell, or today many use the sharp edge of an opened tin can. For me, either one of those scenarios spells D-a-n-g-e-r, Danger with a capital D :) so I revert to using the most modern method... a nice sharp metal knife. After you cut off the skin then you cut off the core. When you are done cutting off the skin and core, cut each quarter into three equal parts and put the pieces into a pot of water for boiling. When the entire ulu is cut up there should be about half an inch of water over the ulu pieces in the pot. If you notice in the last picture, the ulu is not actually covered in water. This is because ulu floats. There is about half an inch to an inch of water under the floating ulu. :) Turn your stove on high and put the pot of ulu on the stove for boiling. Once it boils turn your stove down to medium high and let the ulu boil for about 10-15 minutes. You can tell that it is cooked by inserting a fork into one of the ulu pieces. Just like a potato, if the fork goes through smoothly it is cooked. Some people like their ulu cooked until just firm. I personally like my ulu semi firm. I boil it until the fork goes through the ulu like a warm knife through butter. While your ulu is cooking you prepare the coconut milk that will be added once the ulu is cooked. You take a nice medium sized onion and roughly chop it and place it in a medium sized bowl. When you are done chopping your onions you then add the coconut milk to the bowl. I am using three cans of coconut milk. You can use just two if you like, however, I prefer my ulu drenched in delicious rich coconut milk so I use a lot. I am not picky when it comes to the brand of canned coconut milk. Whatever is on sale will do. I do prefer freshly squeezed coconut milk, but that is not always possible, and it is a lot more work :) Here are the three cans I had available in my cupboard. Each is a different brand and there is a difference. Some brands have more cream than others. I am showing you the contents of the can with the most cream inside, the Hawaiian Sun brand. Before opening the can be sure to let the can sit a while so that the cream and water in the can can separate. Try your best not to shake or move the can unnecessarily as you open it with a can opener. As you can see the cream is very rich. When you pour the can's contents into the bowl with onions you don't want to dump it right in. You pour in as much of the cream as you can without getting much of the water mixed in. Some water will get in, but the least amount of water in the better, your coconut cream will be nice and rich not runny and watery, Next you want to add some salt. Cup the palm of your hand and pour in some salt. You just kind of eyeball it. Just enough salt so that it doesn't run over the sides of your hands. I would put in a little at a time just to be sure you don't over salt the coconut milk. Now comes the fun part :) This is the part that gives your fa'alifu it's flavor. After pouring the coconut cream into the bowl, you pour salt into your palm and mix the salt, coconut cream, and onions with your hand. Yes, your lovely tasty hand :) This is how I remember my grandpa doing it and he made the best Samoan food. As you squish the onions, salt, and coconut cream together you integrate the flavor of the onion into the coconut cream and at the same time salt it to perfection. Remember squish release squish release :) Yum! Do this for about 5 minutes. When you are done, set it aside and wait for the ulu to finish cooking. When the ulu is cooked to your liking. Completely drain the liquid from the pot. Pour the coconut milk over the cooked ulu distributing it as evenly as possible. Put the pot back on the stove and turn it up to high. When the coconut milk boils turn the heat down a little below medium high and let it boil for about 3 to 5 minutes. Let the milk boil over the pieces of ulu and then turn the stove off and remove pot from the heat. Let the fa'alifu ulu cool for about 10 - 15 minutes. The coconut milk will thicken and cling to the ulu pieces. Now it's ready to eat. Just scoop it into a bowl or onto a plate and serve it with your favorite main dish. I love it with a can of wahoo. Yum!
If you’ve never had poi mochi, you’re missing out. Deep fried balls of sweet rice flour and poi, YUM YUM YUM.
Samoan pancakes (called panikeke) are made with ripe bananas and deep-fried until golden brown. You'll love these round, crispy, tropical fritters!
You will be wondering why I chose to do a cookie from Samoa while the alphabet I needed to do is W. When the A-Z theme was announced, there was a problem with some alphabets as there are no countri…
Auntie Ime's Fa’alifu taro (Samoan taro in coconut onion sauce). Discover our recipe rated 3.9/5 by 50 members.
I've tried making Masi Samoa, a Samoan coconut "cookie," on several occasions. They've always turned out alright, but I finally found a perfect recipe that doesn't make over 5 pounds of cookie. Check out Panipopos' Kitchen for the full recipe. These cookies are not super sweet. They're sort of bland but have a coconut flavor to them. It's worth a shot if you're a coconut lover- or if you're married to a hot Samoan.
I love this recipe! It's cheap, delicious and fast to prepare. It comes from an old boyfriend's mum. She is Samoan and a great cook. As this is a Samoan recipe, you can bet it's going to feed a small army.
Delicious traditional Samoan pancake are deep fried, not grilled. Serve with butter and jam for a breakfast treat!
I love this recipe! It's cheap, delicious and fast to prepare. It comes from an old boyfriend's mum. She is Samoan and a great cook. As this is a Samoan recipe, you can bet it's going to feed a small army.
Samoan desserts are light, refreshing, and delicious! With flavors like coconut and tropical fruit, you'll want to make these recipes over and over again.
Inspired by the Samoan dish vaisalo, which is made with fresh coconut meat and starch, this warm tapioca porridge can be enjoyed for breakfast or dessert. The hint of sweetness and coconut is complemented by the texture of tapioca. Inspired by Whole Planet Foundation® microcredit client recipes.
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Nothing says Samoan more than taro. Baked, deep fried orsteamed, this “potato of the tropics” figures prominently at anySamoan Thanksgiving table.”We do taro much better than the …
Chocolatey rice pudding with a touch or orange flavor resembles a thick soup, but is delicious for dessert!
I have no idea who Auntie Vila is, but she seems to be the expert on Samoan curry. When I think curry I typically think of Thai or Indi...
My Creative Stirrings Frozen Samoan 1 (16.5-oz.) Pillsbury® Create ‘n Bake Refrigerated Chocolate Chip Cookie Dough 1 quart F...
If you are asking yourself, “What is Pani Popo?” then look no further than this recipe. It is probably one of our family’s favorite things to eat. Pani Popo is a Samoan sweet coconut roll that is ultra-soft and gooey.
Samoan pancakes (called panikeke) are made with ripe bananas and deep-fried until golden brown. You'll love these round, crispy, tropical fritters!
Make and share this Samoan Chicken Kale Moa recipe from Food.com.
Auntie Frances's puligi falaoa (Samoan sweet bread). Discover our recipe rated 3.7/5 by 75 members.
A delicious Samoan fish salad that will leave you wanting more, it is similar to a Latin ceviche but made with coconut milk too.
This month's Food of the World challenge takes us to the island nation of Samoa. Before the challenge I didn't know anything about Samoa except The Rock is of Samoan descent. After researching, I still don't know much about Samoa other than it has always been of strategic importance to the various navies and colonial powers in the South Pacific. They produce cocoa beans, bananas and coconuts (Wiki), which are featured in today's recipe. I found a Samoan style chicken recipe which claims: This recipe comes from a Samoan woman I worked with, she brought it to a work potluck and you
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I love the look of the original Samoas Girl Scout Cookies, but making them from scratch can be a little bit time consuming. This is largely because the dough must be rolled out, cut out and then each of the cookies has to be handled individually for topping. ...
Vaifala (Pineapple Drink) ia a traditional Samoan treat for those long, hot and humid island summers which you can make in 10 minutes or less.
Auntie Ime's Banana panikeke (Samoan banana pancake). Discover our recipe rated 3.9/5 by 16 members.
