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| NZ raises their flag at the courthouse in Apia, 29 August 1914 (Source: National Library of NZ) |
In 1919, the New Zealanders allowed an influenza-plagued ship of passengers to dock in Apia. Influenza spread quickly amongst the Samoans, who had no immunity to the disease, while the administration did nothing.
Well, they did do one thing. They refused help from medical staff in American Samoa. So while no-one died in American Samoa, 22% of the Western Samoan population was wiped out, about 7,500 people. The sick fell quicker than they could be buried. When whole families died, they were simply thrown into mass graves or left in their houses which were then torched.
One person who lost five members of his family to influenza was Olaf Frederick Nelson. A successful and influential afakasi (half-caste) businessman, Nelson was disillusioned with colonial rule and began to organise what would become the second Mau movement.
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| Nelson (centre) with his daughters and travellers. (Source: National Library of NZ) |
Nelson was such a staunch supporter of Samoan self-government, organising Mau meetings and encouraging peaceful civil disobedience, that he was exiled to New Zealand twice for his activities, including an 8 month stint in prison. It was during one of his exiles that things came to a head between the New Zealanders and the Samoans, and I'll write about this in my next post.
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| Mau members coming to Apia from bush for fono. Note their uniform, a purple lavalava with a white stripe. (Source: National Library of NZ) |
Because Nelson was an afakasi who was Samoan through and through, let's celebrate the diversity of the Samoan population with brown and white mini-cakes. You know, like ebony and ivory, because let's face it, Samoans come in all shapes and colours.
OK, you can stop rolling your eyes at how desperately I'm trying to link Samoan history to food, thank you very much. And here are the recipes. You're welcome.
White Mini-Cakes
(makes 16)
3 egg whites, room temperature
1/3 cup + 1/3 cup milk
1 1/2 teaspoons vanilla
1 3/4 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
Preheat the oven to 350°F (175°C) and set up your mini-cake or cupcake liners.
Lightly mix the egg whites, 1/3 cup of milk and the vanilla in a small bowl. In a bigger bowl, sift the flour, sugar, baking powder and salt. Add the butter and the other 1/3 cup of milk and mix with an electric beater on low speed until the dry ingredients are moist. Then turn the speed up to medium and beat for 2 minutes. Next add the egg mixture in two parts, beating for 1 minute after each addition.
Divide the batter evenly into the mini-cake/cupcake liners and bake for 20-25 minutes or until an inserted skewer comes out clean. Cool completely before decorating.
Brown Mini-cakes
(makes 16)
1/2 cup + 1 Tablespoon koko Samoa
1/2 cup boiling water
2 large eggs, room temperature
3 Tablespoons water
1 teaspoon vanilla
1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
pinch of baking soda
1/2 teaspoon salt
12 Tablespoons (1 1/2 sticks) butter, softened
In a cup or small bowl, mix the koko Samoa with the boiling water and leave to cool to room temperature.
Preheat the oven to 350°F (175°C) and set up your mini-cake or cupcake liners.
Lightly combine the eggs, water and vanilla in another small bowl. In a larger bowl, sift the flour, sugar, baking powder, baking soda and salt. Add the butter and room temperature koko and beat on low speed until the dry ingredients are moist. Then turn the speed up to medium and beat for 2 minutes. Next add the egg mixture in two parts, beating for 1 minute after each addition.
Divide the batter evenly into the mini-cake/cupcake liners and bake for 20-25 minutes or until an inserted skewer comes out clean. Cool completely before decorating.
