Tom's Proletarian Kitchen

Samoa: Coconut and Courage Fa’alifu Fa’i Description : A Samoan side dish of green bananas cooked in a savory coconut sauce, starchy and ideal with meats or mains. Servings : 4 Ingredients : 8-10 green bananas (unripe, firm) 1 can (13.5 oz) coconut milk 1 small onion, finely chopped (optional) Salt to taste Water for boiling Instructions : Peel green bananas (use gloves if sticky) and cut off ends. Keep whole or slice into large chunks. Place in a pot, cover with water, add a pinch of salt, and bring to a boil. Simmer 15-20 minutes until tender but not mushy (bananas float when ready). Drain most water, leaving a little in the pot. Add coconut milk and onion (if using). Heat on low 5-10 minutes to infuse flavors, avoiding vigorous boiling. If sauce is too thin, mix 1-2 tbsp cornstarch with water and stir in to thicken. Season with salt and serve warm with fish or chicken. Palusami Description : A traditional Samoan dish of taro leaves filled with a coconut cream mixture, often with cor...

Samoa: Coconut and Courage In 1961, the Western Samoa Act passed by New Zealand designated the tiny island nation of Samoa (Then called Western Samoa) as the first independent nation in Oceania outside of Australia and New Zealand. But independence was not granted with the stroke of a pen. It was earned over the course of decades through struggle, sacrifice, and solidarity. For centuries, these islands have stood as a cradle of Polynesian culture. Before the arrival of Europeans, Samoa was governed by a complex system of chiefly titles, village councils (fono), and kinship networks that emphasized service, humility, and balance. It was a world bound by coconut palms, breadfruit groves, and the rhythm of the Pacific Ocean, where power was measured not by conquest, but by one’s ability to provide and care for others. This way of life is called fa’a Samoa, “The Samoan way”.  European ships arrived in the early 18th century, first traders, then missionaries, and finally colonizers. By ...

  Ethiopia: Teff and Tenacity Injera Description : A sourdough flatbread made from teff flour, used as both a plate and utensil in Ethiopian meals. Ingredients : 2 cups teff flour (brown or ivory, or substitute a portion with barley or wheat flour; teff is gluten-free) 3 cups distilled water (fluoride and chlorine can interfere with fermentation) Optional: 1/4 teaspoon dry active yeast Instructions : In a large mixing bowl, combine teff flour and distilled water (and yeast if using). Loosely cover with plastic wrap or cheesecloth and let sit at room temperature for 4-5 days to ferment. Add more water if the mixture becomes dry. Discard if mold forms. After fermentation, pour off the top layer of aerobic yeast and excess liquid, leaving a clay-like batter. Stir well. In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of fermented batter, whisking until thickened. Mix this back into the original batter. Add about 2/3 cup water to achieve a crepe batter consistency. ...