Samoa: Just The Recipes

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:

  1. 8-10 green bananas (unripe, firm)
  2. 1 can (13.5 oz) coconut milk
  3. 1 small onion, finely chopped (optional)
  4. Salt to taste
  5. Water for boiling

Instructions:

  1. Peel green bananas (use gloves if sticky) and cut off ends. Keep whole or slice into large chunks.
  2. Place in a pot, cover with water, add a pinch of salt, and bring to a boil.
  3. Simmer 15-20 minutes until tender but not mushy (bananas float when ready).
  4. Drain most water, leaving a little in the pot.
  5. Add coconut milk and onion (if using). Heat on low 5-10 minutes to infuse flavors, avoiding vigorous boiling.
  6. If sauce is too thin, mix 1-2 tbsp cornstarch with water and stir in to thicken.
  7. 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 corned beef, baked or steamed in an umu or oven.

Servings: 4-6

Ingredients:

  1. 12-15 young taro leaves (or spinach if unavailable)
  2. 1 can (12 oz) corned beef, broken into pieces
  3. 1 large onion, finely chopped
  4. 2-3 garlic cloves, minced
  5. 2 cans (13.5 oz each) coconut cream or milk
  6. Salt and pepper to taste
  7. Aluminum foil (for wrapping if baking)

Instructions:

  1. Preheat oven to 350°F (175°C) if baking.
  2. Mix corned beef, onion, garlic, salt, pepper, and one can of coconut cream in a bowl.
  3. Wash taro leaves, trimming stems and veins if large.
  4. Layer 2-3 leaves on foil, spoon 2-3 tbsp of mixture into center, fold into a parcel, and wrap tightly in foil.
  5. Repeat with remaining leaves and mixture.
  6. Place parcels in a baking dish, pour second can of coconut cream over them.
  7. Bake 45-60 minutes until leaves are tender, or steam for 1 hour.
  8. Serve hot with rice or taro.


Oka I’a

Description: A fresh Samoan raw fish salad, similar to ceviche, with fish "cooked" in citrus juice and mixed with coconut milk and vegetables.

Servings: 4

Ingredients:

  1. 1 lb fresh firm white fish (tuna, snapper, or mahi-mahi), cubed
  2. 1 cup fresh lime or lemon juice (enough to cover fish)
  3. 1 can (13.5 oz) coconut milk
  4. 1 small red onion, finely diced
  5. 1-2 tomatoes, diced
  6. 1 cucumber, peeled and diced
  7. 1/2 cup fresh cilantro or green onions, chopped (optional)
  8. Salt to taste

Instructions:

  1. Place cubed fish in a non-reactive bowl, cover with lime/lemon juice, stir, and refrigerate 30-60 minutes until opaque.
  2. Drain most citrus juice, leaving a little for flavor.
  3. Add onion, tomatoes, cucumber, and cilantro/green onions (if using).
  4. Pour in coconut milk, stir gently, and season with salt.
  5. Refrigerate 10-15 minutes to meld flavors.
  6. Serve chilled as an appetizer or light meal, with taro chips or rice.


Sapasui

Description: Samoa’s version of chop suey, a stir-fried noodle dish with vermicelli, meat, and vegetables in a soy sauce gravy, influenced by Chinese cuisine.

Servings: 4-6

Ingredients:

  1. 8 oz vermicelli noodles (glass noodles)
  2. 1 lb beef (chuck, rump, or sirloin), thinly sliced (or chicken/pork)
  3. 2 tbsp vegetable oil
  4. 1 large onion, sliced
  5. 3 garlic cloves, minced
  6. 1 tbsp fresh ginger, grated
  7. 2-3 carrots, julienned
  8. 1 cup green beans or cabbage, chopped
  9. 1/4 cup soy sauce
  10. 2 cups water or beef broth
  11. Salt and pepper to taste

Instructions:

  1. Soak vermicelli noodles in hot water for 10-15 minutes until soft, drain, and cut into shorter lengths if needed.
  2. Heat oil in a wok or pan over medium-high heat. Stir-fry beef until browned, about 5 minutes, then remove.
  3. Sauté onion, garlic, and ginger in the same pan until fragrant, about 2 minutes.
  4. Add carrots and green beans (or other veggies), stir-fry 3-4 minutes until slightly tender.
  5. Return beef to pan, add soy sauce and water/broth, simmer 10 minutes.
  6. Add noodles, toss to combine, and cook 5 minutes until noodles absorb sauce.
  7. Season with salt and pepper, serve hot.


Pani Popo (Samoan Coconut Buns)

Description: Soft yeast rolls baked in a sweet coconut sauce.

Servings: 12 rolls

Ingredients:

For the dough:

  1. 4 cups all-purpose flour
  2. 2 ¼ tsp active dry yeast (1 packet)
  3. ¼ cup sugar
  4. 1 tsp salt
  5. 3 tbsp butter, melted
  6. 1 large egg
  7. 1 cup warm water (105–110°F / 40–43°C)
  8. ½ cup coconut milk

For the coconut sauce:

  1. 1 can (13.5 oz) coconut milk
  2. ½ cup sugar (adjust to taste)
  3. ½ cup water

Instructions:

  1. Activate yeast: Combine warm water, 1 tbsp sugar, and yeast in a bowl. Let sit 5-10 minutes until foamy.
  2. Make dough: In a large bowl (or stand mixer with dough hook), mix flour, sugar, and salt. Add yeast mixture, egg, melted butter, and coconut milk. Mix until dough forms. Knead 8-10 minutes (5-6 in mixer) until smooth.
  3. First rise: Place dough in a greased bowl, cover, and let rise in a warm place 1-1.5 hours until doubled.
  4. Shape rolls: Punch down dough, divide into 12 equal pieces, shape into balls, and arrange in a greased 9×13-inch baking dish.
  5. Second rise: Cover and let rise 30-45 minutes until puffy.
  6. Make coconut sauce: Whisk coconut milk, sugar, and water until sugar dissolves.
  7. Bake: Pour sauce over risen rolls. Bake at 350°F (175°C) for 30-40 minutes until golden and sauce thickens slightly.
  8. Serve: Let rest 10 minutes, serve warm with creamy coconut sauce.



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