Best RecipesInterview with a Goddess News Recipes

Tuiga by Goddess

The blogosphere is a small world with only a handful of Samoan bloggers online and I can't think of a better way to herald in the new year than an interview with one of my favourites. 

I return to her blog time and time again because her writing is witty, refreshingly honest and pulls no punches whether she's dealing with a rude commenter or the editor of a newspaper or even herself. She updates more often than the rest of us and posts about everything from current events to family events to non-events. 

Her piece titled Fifty Shades of Savai'i had me laughing out loud and I love the fact that she blogs publicly what the rest of us only dare to think. 

Not only is she a savvy blogger, she also makes amazingly gorgeous tuiga (ceremonial head-pieces), which I don't think many people know how to make these days. 

Enjoy an interview with divinity -the ever-entertaining and straight-shooting Goddess from Fagogo mai Samoa,...aue!

1. How long have you been blogging? And what got you started in the first place?

Since 2006. I was working for a Samoan govt corporation and was really wary of the dramas in reality, so I resorted to a weird thing called a blog, good outlet to air things without getting slammed to the wall in front of Amau.

2. Can you tell us a bit about your blog, Fagogo mai Samoa?

Fagogo Mai Samoa...fagogos were told to us as children by our elders in Savai'i. We didn't have tv but having fagogo was the most entertaining and calming time of the night, when we were lined on the mats with our ie afu [bedsheets] listening to a story, in our case, a mixture of legends and fair tales and whatever our granma and uncle felt like telling...likewise, my blog is a collection of fairy tales, faiga gukus, and whatever is in my head.

3. We all have moments of drama on our blog (I had a reader cuss me out because a certain recipe didn't work out for them). What's been the most dramatic moment on Fagogo?

- I have had many. Most dramatic ones are some of our villagers sending me hate mail because our family keep winning our matai title court cases. It doesn't affect me, but I am certain they are getting their wrinkled balls in a knot over it.

- The editor of a well-known Samoan newspaper insulting my sibling because of what I write. Mistaken identity....(nice having sisters sometimes to take the backlash, thanks sis).

 - Another editor telling me to go f*** up. Somehow I have awkward relationships with editors.

But I am flattered that people actually read my madness. There are bored people in this world. Indeed.

4. What's a blog you'd like to see someone start?

Samoan whistle blower - about affairs, corruption, anything that is silly and entertaining, because I'm shallow like that.

Tuiga with bore tusks by Goddess

Onto some food questions: 

5. What's your favourite childhood food memory?

The sweet rich aroma of raw brown sugar poured on a hot rock and seeing the liquid pool into the kava bowl....very manaia watching taufolo and faausi being prepared this way by the untitled men (aumaga) while my highness is perched on the coconut pile waiting for the food to cook. Needless to say, I enjoy watching others (ideally men) do the cooking. The stars are aligned. Amen.

Most traumatic food experience

Watching the size 2 pig being choked with a ua mea (steel bar) for dinner. Sucks to be a pig in Samoa. 

6. What's your favourite Samoan food? Least favourite?

Favourite: faausi, and fresh water prawn in coconut cream with taro and pork with limu, sashimi, oops, Japanese - ahem - sasimi. (:

Least: Suafa'i: stupidest invention in the history of humanity, I have my reasons, refer below. I rest my case.

7. If I'm a tourist going to Samoa, what do you think is an essential food/drink experience?

Drink: Vailima Beer, cold fresh coconut. 

Food: Can't go wrong with marinated fish(oka) at popular places like Amanaki, Apia Yatch Club, Schwashbuckles etc. Paddles is very manaia but you don't need to pay heaps to have a more fantastic food experience.

8. Can you recommend a good place to eat in Samoa? 

Encounters for lunch. I love that the chicken salad is more chicken with a dash of salad....Samoan idea of a dream salad! 

Amanaki for poke, oka and other fish dishes, downed with Black Russian.

Savaiian Hotel for Samoan food.

Pinatis for after hours and I'm-too-pissed to-know-what-I'm-eating cuisine experience.

Amanis for cheap but cheerful food, like fancy pork buns and mamoe and other artery blocking goodness. Uma le case!

Tuiga by Goddess on a model

9. How did you learn how to cook?
By doing, watching but more so from, eating.

10. What's the worst mistake you've made in the kitchen?

Being in the kitchen in the first place. 

11. What food will you never give up?

Size 2 crackling, faaausi, pork puns and faiai anything. 

And finally, 12. What's your problem with suafa'i?

More to the point, whose non-brilliant idea was it to get perfectly good bananas and boil the hell out of them, and then add a truckload of diabetes into it ...sorry, I meant sugar. This is the silliest thing ever. C'mon! boiled ripe bananas in sugar and pe'epe'e? Aue Malia e, it tastes as disgusting as it looks....and I don't care what you say Panipopo, this it the one dish i think is a disgrace. I am prepared to start a facebook page called "Suafai is an insult to food, leave the bananas alone and walk away"

So the Goddess has spoken. 

Although suafa'i will always be a sticking point between the two of us, fa'afetai tele lava for answering my nosy questions. I really enjoy your blog (even your family notices which I feel like a bit of a stalker reading) and psst...can you hurry up and write the sequel to Fifty Shades of Savai'i? I think the next one is called 'Darker'.

All the images in this post belong to Goddess. Please check out her blog for her uniquely Samoan take on life or if you need a tuiga for any occasion. 

Best RecipesDr Tracy Berno - Making Pacific Futures Brighter News Recipes

I'm so proud to present an interview with Dr Tracy Berno, co-author of Me'a Kai. Dr Berno is a tourism academic and consultant who has worked in the Pacific for over two decades. In her research she highlights the use of fresh, local produce in tourism and hospitality, and this helps promote rural development and sustainable farming. 

I really admire the work Dr Berno does because it creates a potential for the average Samoan farmer, like my cousin Popo, to enjoy steady local demand for his produce from say, hotels and restaurants, instead of trying to scrape by with what tala and sene he can earn at the market. 

Dr Berno is an academic with vision, and her research benefits so many in our local communities. Read on to discover more about her work, her favourite foods and some great tips she's got for finding the best Pacific flavours.

Dr Tracy Berno
Tourism academic and Consultant
(Photo supplied)

1. Congratulations on your cookbook Me'a Kai winning the Gourmand Best Cookbook in the World 2010! Your co-author, Chef Robert Oliver, said that you cried when you heard the news. Can you explain your reaction and what the award meant to you? 

Thank you for your kind words. Winning Best Cookbook in the World was certainly a real honour. I did indeed cry when Robert and Shiri rang to tell me the news. I had been scheduled to fly to Paris to meet them for the awards, but unfortunately, Christchurch, where I live, was struck by a devastating earthquake only a few days before I was meant to leave. We live in the central city, which was badly damaged. I had to cancel the trip. Things were very grim in Christchurch, so when Robert told me that we had won it was just so uplifting - I was quite overwhelmed and burst into tears. My poor family didn’t know if I was crying because we had won or because we had lost!

We had worked on the book for several years and really poured our hearts and souls into it. We are all very passionate about the Pacific and the book was deeply meaningful to us. We were welcomed into the homes and lives of so many wonderful and interesting people through our journeys in the region. It was such a privilege to be able share their stories and recipes. I was excited just to see the book published, let alone win an award for it. The award was very special because it was about everyone who contributed to the book; through their stories that they so generously allowed us to share, the Pacific had captured the attention of the world.

2. Can you share with us one of your memorable highlights in the creation of your cookbook?

Gosh, that’s a hard one. There were so many memorable aspects to our work on the book. One moment that really stands out in my mind though was early on in our work on the book. Robert, Shiri and I met up at the Old Mill Cottage Restaurant in Suva. It was a typical rainy Suva day, and we sat under the veranda having lunch while the rain absolutely pounded on the tin roof. The Old Mill Cottage serves a range of really great Fijian food. We ate, we talked, we laughed and we planned the book – all while sharing a terrific Pacific meal. It struck me that we were doing exactly what we wanted to capture in the book. It was at that moment that I knew we were on to something really special.

3. One of the unique things about your cookbook is that it is not just a collection of recipes or a travelogue of the Pacific or a coffee-table book/souvenir. You and Chef Oliver intended for it to be a tool, highlighting potential links between agriculture and tourism. Can you tell us a bit more about this, and what the 'farm-to-fork' concept means for the average island farmer or for the average tourist? 

My involvement in the book came about through my academic research interests. As an academic, my interest is in working with communities to create benefits for them from tourism. I was fortunate to spend many years as a tourism academic in the Pacific and was able to travel extensively in the region. In my travels, two things often struck me – (1) where was all the great Pacific food that I ate in friends’ homes and in local restaurants and why couldn’t I get it in the resorts and tourist hotels, and (2) why were there so many imported foods when there was a range of Pacific products available locally.

These questions got me thinking about how better linkages between local agricultural producers and the tourism industry could be a means of creating benefits for communities who were not directly involved in tourism. This led to many years of research looking at barriers and facilitators for agriculture-tourism linkages along the supply-chain (from “farm-to-fork”). One of the many findings of the research was that it’s not just a matter of increasing agricultural production, or getting hotels and restaurants to buy more (i.e., it’s not all supply driven) – there needed to be a means of enhancing the food on the tourists’ tables to create a demand for the locally grown products. That’s where the idea of a book came in, a book that would highlight the foods of the Pacific in a way that would be appealing to the tourist palate and create demand for local cuisine, using the local products. In that way, the book would become a tool for helping to facilitate agriculture-tourism linkages, which would in turn, create benefits along the supply-chain from the farmers all the way to the tourists who get to experience a fresh, quality local cuisine.

Virgin Coconut Oil from
Women in Business Development Samoa

4. As a self-confessed 'gastro-nerd', what are your favourite Pacific ingredients?

I am glad you said ingredients, rather than ingredient! My kitchen is never without limes, chillies and coconut products. In fact, at the moment I have two drinking coconuts, one brown cooking coconut, five litres of organic virgin coconut oil and three types of dried coconut in my kitchen. Not to mention a few tins of coconut cream in the pantry for emergencies! If I have those three ingredients, I can create a meal out of anything.

When I can get a hold of them fresh, my other favourite products are ota (Fijian fern), breadfruit, jackfruit, pele, mangosteen and soursop. But they are all pretty hard to come by in New Zealand. These are the things that I crave and seek out first when I am back up in the region.

5. What Pacific ingredient do you think deserves more attention abroad? 

Coconut. I don’t think people appreciate either the nutritional properties or the versatility of coconuts.

6. Is there anything you refuse to cook or eat? Sea-slug innards? Palolo worms? Fruit bats?

I can honestly say that I will try anything once, and I have tried some very odd things over the years. However, I will confess to a preference for what is on the outside of God’s creatures, rather than what is on the inside. 

7. Do you have a favourite Samoan food or drink?

I have only just returned from Samoa just over a week ago, so Samoan food is still on my mind. I love a good palusami. I also really like breadfruit that has been cooked over a fire. I was down at the market on most days buying palusami and beadfruit for my lunch. I also really like oka and poke. I think I ate one or the other most days, and one night I had poke as a starter and oka as my main! This trip I tried some lolepopo (Samoan ‘lollypop’) for the first time, which was just delicious – a new way for me to use coconut!

Oka (Fijian kokoda) featured on the cover of Me'a Kai

8. Most of my readers are living outside the islands and want to recreate the flavours of their childhoods in their own kitchen. Do you have any tips or advice for making island food taste authentic outside the islands?

Explore your local ethnic markets and grocery stores to get the freshest products as you can. Talk to staff and other shoppers and ask where else they shop – I have found many hidden gems that way. The best food comes straight off the plantation, so get into your garden and start growing some of your own. In my backyard I have cumquat, lemon and lime trees, lemongrass, chillies and coriander, snake beans and Chinese greens. We’re just cleaning out and refurbishing our glasshouse and once we have done that, I will be growing passionfruit, mountain pawpaw and other warmer climate products as well. If you can’t find it in the shops – grow it yourself!

Also, get together with your friends to cook. A meal prepared and shared with friends always tastes more like home.

9. Can you tell us about your next projects? Or what directions you would like to explore?

Robert, Shiri and I have recently started on a book on the food of Samoa. We were all just up in Samoa collecting recipes, photographing food and gathering information about local products, particularly organics. We had a great time working together again (the first time we have all been together since the launch of Me’a Kai), eating, sharing a few jokes and catching up with friends. It’s still fairly early days (Robert and I still have a lot of writing yet to do), but I am very excited about how the book is starting to shape up. The interest and support we received up in Samoa was just amazing. And I came home with a suitcase full of organic virgin coconut oil, koko Samoa, breadfruit and taro chips and Samoa’s own chili sauce!

I have also just started a new position as Associate Professor (Tourism and Development), so I am looking forward to extending my research to look for more ways of assisting communities to benefit from tourism and continuing my research in the area of agriculture-tourism linkages.

Taro chips from Chow.com

10. Is there anything else you would like to share with my readers?

I’d like to encourage all your readers to travel well and really immerse themselves in the local culture. Try the food, buy local products, respect and enjoy the local culture. That way both you and your generous hosts will get the most benefits out of your shared experience.

If readers are interested in what Robert, Shiri and I are doing, please follow Me’a Kai on facebook. You can also follow us on http://www.robertoliveronline.com/

And of course – make sure you keep an eye out for our new book on Samoa when it is released. We’ll keep you posted!

Thank you Dr Berno for your generous time and for your continued support of our local agriculture and tourism industries. I hope that your home in Christchurch is restored as soon as possible. Thanks again for taking the time to answer all my questions. 

Dr Berno and her team are doing wonderful things for Samoa with their newest project. So readers, please show them some support by liking the Me'a Kai Facebook page. And stay tuned for the release date of their new Samoan cookbook.