Best RecipesI'iga's Icecream News Recipes

His life reads like a Hollywood movie. Born in 1882, I'iga Pisa was a feisty matai (chief) who rose in prominence to become Lauaki Namulau'ulu's right hand man. The two matai travelled around Samoa gathering support for their cause, and Lauaki even sent I'iga to American Samoa to garner support for the Mau a Pule (Independence Movement). When the Mau leaders were banished to Saipan in 1909, I'iga was among their number.


From there, I'iga's life takes on a Rambo-like turn because when Saipan fell into Japanese hands, the Samoans hatched an escape plan. They carved out a paopao (canoe) and I'iga was chosen to paddle the 124 miles (200 km) from Saipan to Guam. 

The islands that I'iga navigated:
124 miles (200 km)

Along the way, he was pursued by Japanese troops but he hid in the Aguijan Islands until he could continue his journey. Then I'iga crashed into Rota Island, quite literally, and suffered numerous injuries from his landing. He was nursed back to health by the locals, who also hid him from the Japanese authorities, and as soon as he could, I'iga set out again to complete his mission. 


I'iga successfully reached Guam and it is rumoured that a German cartographer called the strait between Rota and Guam 'I'iga's Pass' or 'I'iga's Strait' because of the magnificent feat that our countryman achieved. But I haven't seen any evidence of this (yes, I can read German). The only sign that our people were anywhere near Saipan is a bridge called 'Samoa Bridge' which still exists today.


Back to I'iga - he reached Guam and picked up a job working for the US Navy. He brushed up on his English (he had been learning German while in exile) and eventually wound up in Hawai'i. I'iga returned to Samoa to serve in several high-ranking government positions, even contributing to the Constitutional Convention of 1954.


When the Samoan flag was raised on the first day of independence,1 January, 1962, I'iga Pisa was the only one of the exiled matai (chiefs) that attended, for he was the only one that had survived.


And what a survivor he was!


I can't imagine doing half of what this historical great has done, and only hope that one day someone writes the screenplay for I'iga's Spielberg-worthy life.


To celebrate the colourful adventures of this Independence hero, I offer I'iga's Icecream.

I'iga's Icecream
(serves 4)
2 cans coconut milk
2/3 cup cocoa 
1/2 cup sugar
2 teaspoons vanilla
tiny pinch of salt


Pour all the ingredients into a bowl and whisk together until the sugar has dissolved. Pour into an ice-cream machine or, if you don't have one (I don't), pour the mixture into a large ziplock bag and make the ice-cream Harold McGee's way. The result is a perfectly luscious, smooth, cool treat.


Serve with fruit salad.

Best RecipesSamoa Divided and BBQ side dishes News Recipes

North and South Korea are today seen as two separate nations, but despite what the outside world might think, my South Korean friends believe that one day the 'countries' will unite and become one powerful nation of Korea. I often wonder if Samoans ever think the same about our own divided nation. 


Before there were two Samoas as there are today, the chain of islands stretching from Ta'u to Savai'i was considered one kingdom. The ancient capital was Manu'a, which according to Samoan lore was the birthplace of Samoans and all Polynesians. 


Samoans in those days were as comfortable in the water as they were on land, travelling easily between islands by canoe and navigating by nature's compass. Because of our people's prowess on the waters, an early European discoverer called the Samoans islands 'the Navigators'.

Bougainville's maps of 'l'Archipel de Navigateurs'
(the Archipelago of the Navigators) - Samoa (1799)

Then in the late 19th century, ancient Samoa was geographically and politically divided by squabbling world powers. Fast forward to today, and you'll find the two sides of Samoa are economically divided but culturally united. We speak the same language. We eat the same food. We 'enjoy' the same fa'asamoa. My question is are we still one people? Or have the imaginary lines drawn by foreigners all those years ago actually become real borders?


I don't know. I'm a food blogger. Just providing some food for thought. Anyway, let's get cracking with some recipes.


To go with the BBQ marinade from the previous post I recommend you make either a creamy potato salad and a tangy coleslaw, or a tangy potato salad and a creamy coleslaw. Don't make creamy and creamy. Don't make tangy and tangy. The creamy dish will go well with the BBQ meats and the tangy dish will cut through all that richness.


For the potato salad, start by boiling up some cubed potatoes. Cook until almost fully cooked, then drain. (Try not to wait until the potatoes are falling apart or else you'll have to make mash). While the potatoes are still hot, but cooling down, add finely diced onion to taste. 


For the coleslaw, shred quarter of a large cabbage and 1 large carrot and combine them in a bowl. Add 1/2 cup (122g) of crushed pineapple and mix to blend.


For the creamy salad, simply dress with mayonnaise and season with salt and pepper. Toss to combine then chill before serving.

For the tangy salad, dress with French Dressing or make your own by blending together 3/4 cup vegetable oil, 1/4 cup vinegar, 1 tablespoon of sugar, 1 clove of garlic and 1/4 cup of parsley. Season with salt and pepper, then pour over your salad. Toss and chill.

Best RecipesSamoan History Month and Samoan Style BBQ News Recipes

By panipopos


I've designated May to be Samoan History Month here at SamoaFood.com as our contribution to the 50th Independence Day Celebrations that will be happening in Samoa and in Samoan enclaves around the world on June 1, 2012. 


To kick things off, I'd like to honour a true Samoan historical hero. This photo of him always brings tears to my eyes. 

His name is Lauaki Namulau'ulu Mamoe. In this photo, Lauaki holds the to'oto'o (staff) and fue (flywhisk) which are the culturally significant accessories of Samoan orators, and he wears an 'ulafala (pandanus seed necklace). He is posed, pointing as if in the middle of some great lauga (speech), but because his mouth is closed, he obviously is not speaking. He is probably standing in a studio where he has been holding the 'great orator' pose for several minutes in order for the camera to capture the shot.


Lauaki's picture brings wetness to my eyes for many reasons. I feel sad because this photo is not taken in context, but in some sterile studio. Beyond that, Lauaki's pose reminds me of my father, also a tulafale (orator) who I've seen many times in the heat of a lauga strike this very pose (albeit with mouth open and fire in his eyes). I admire Lauaki's strong jaw and the muscle in his shoulders. What a wonderfully strong Savaiian physique!


What really causes my tears to overflow is Lauaki's story. You see, if it wasn't for this man, Samoa probably would not be celebrating Independence Day at all.


At a time when the Germans ruled Samoa and were bent on turning the islands into one great big copra factory, Lauaki lead the opposition against the German Governor, Dr Solf, and his administration. Things came to a head when the German leader stripped the Tumua and Pule of their power, the ultimate insult to traditional Samoan authority. 


Lauaki was not alone in opposing Governor Solf, but he was seen as the main perpetrator of the uprising, so he was banished from Samoa to Saipan in 1909 along with seventy of his supporters. Photos of Lauaki and his family and fellow chiefs are poignant, for though he was allowed to return to Samoa in 1915, he died on the voyage back. After six whole years in exile, Lauaki never saw his beloved islands of Samoa again. 


In honour of a man who was a pioneer of Samoan independence, I offer a recipe for Samoan style barbeque. As barbeques are a traditional way to celebrate American Independence Day, I thought it fitting to give a recipe for traditional Samoan barbeque. This was how my family prepared meat for beach-side and backyard barbeques. This is the kind of food you seek after a hard night out clubbing or on a day you don't feel like cooking. It's a cinch to prepare and works for almost any BBQ meat, with the exception of hamburger patties. It works especially well with chicken on the bone and chuck steak.

Make a marinade of soy sauce and water in a 1:1 ratio. This means, if you use 1 cup of soy sauce, use 1 cup of water. Slice onions (1 per 2 cups of soy/water mixture) and add these to the marinade. Add your meat and leave to marinade overnight or at least for several hours (to tenderise and flavour the meat). 


I'm assuming here that you are using a high quality dark soysauce like Kikkoman Shoyu. If you are using something weaker, then reduce the water accordingly. Also, feel free to add freshly crushed ginger, sugar, honey, sesame oil or whatever you like to the marinade. But believe me, it will taste good with just soy sauce, water and onions. No, really!


When ready to BBQ, cook the meat over the coals until it is a deep dark brown, then place the meat in a large saucepan. (In my day, it was the same saucepan that we marinaded all the meat in - yes, all the meat together - food safety be damned!). Once all your meat is browned and in the saucepan, pour any remaining marinade into the same saucepan and place it over a low/medium flame. Simmer until the onions are softened and the whole pot is steaming, about 15 minutes. Remove from the heat and serve with a creamy potato salad and a fresh cabbage coleslaw (recipes to follow).

While you're enjoying your Independence Day BBQ, take a moment to reflect on the life of a brave native hero who never made it home. To read more about the amazing Lauaki, see Remembrance of Pacific Pasts (Borofsky, R (ed.)) Chapter 2 by Peter Hempenstall, called "Releasing the Voices 'Historicizing Colonial Encounters in the Pacific'".


And if you are fortunate enough to be able to trace your gafa (genealogy) back to this amazing man, I say from the bottom of my heart, thank you. For your forefather's sacrifice. Thank you. 

Best RecipesKeke Pua'a Filling News Recipes

If I had a FAQ, this Q would definitely be one of the most FA'd. From an email I received today:


Hi Panipopo,
Just wandering how to make the filling for the kekepua'a and what ingredients please.

Thanks

So here's a recipe from an old Samoan cookbook. This recipe is not mine and I have not tested it so there are no accompanying photos. But I wanted to give people a starting point for the filling. Keep in mind that this is a basic recipe, but as always, feel free to jazz it up by adding fresh ginger, sugar or whatever floats your boat.

3 lbs (1.5 kg) pork, chopped

1 medium onion, chopped

4 cloves garlic, finely diced

2 cups (500 ml) cold water

1/4 cup (60 ml) dark soy sauce

In a large fry pan, saute the pork and onion for 5 minutes. Add the garlic and cook for a further 5 minutes. Add the cold water and the soy sauce and stir well. Simmer until the pork is cooked. Remove from the heat and cover. Set aside to cool until ready to fill the keke pua'a.

Best RecipesPisua - Tapioca in coconut caramel News Recipes

This excellent recipe was passed to me by my sister, O. It uses tapioca pearls which are more widely available than the traditionally used cassava root. Since tapioca comes from cassava there is no difference in taste between this and the traditional pisua, only a difference in form.

Enjoy this irresistible dessert of jelly-like tapioca cubes drenched in coconut caramel. 


Pisua
(serves 4)
1 cup small tapioca pearls
½ cup sugar
2½ cups water


Mix everything in a medium saucepan and stir until the sugar is dissolved. Leave to soak for at least 6 hours or overnight. 


After soaking, add another 2½ cups water and bring the mixture to a boil then reduce to simmer. Cook for about half an hour, stirring frequently, until the tapioca pearls are clear. When the tapioca is cooked, pour the mixture into a shallow rectangular pan to cool.
Once the tapioca mixture has cooled completely, cut it into small squares.


Make a coconut caramel sauce by caramelising 1½ cups of sugar until dark amber. Add 1 can of coconut cream and stir until combined. Cool slightly then pour into a bowl. Add the tapioca cubes and a 1/4 cup of sugar. Stir to combine. 

Serve for dessert or as a sweet snack.

Best RecipesMamma Jamma Pancakes News Recipes

My sister M is the only one in my family that can make traditional Samoan pancakes like my mother. She's mastered the art of those simple, tasty treats, an art which involves measuring by eye, mixing to perfection and frying to a crisp crunchy finish. And it is an art, because not everyone can make them. 


Especially moi.


Unfortunately M has also inherited my mother's Samoan abilities at explaining a recipe, because when I asked her how to make them she said over the phone, "It's easy, it's just flour, sugar, water..."
"How about eggs?" I asked.
"If we have them, I put them in," she replied.
"Do you use milk?" I asked.
"Sometimes," she said.
"Anything else?" I pressed.
"No, that's it I think," she answered.
So I faithfully tried a dozen different batters of all different proportions of flour, sugar and water and none came out like my childhood pancake memories. 


Tired and dejected, I fried the last of my unsuccessful batter into a pancake in the shape of M's head, and smooshed it with my spatula. 


That's what happens when there's only one person in your family that can make something and you leave it to them to always make it. 

It's not that I never tried to make them, because I have, but my efforts have always been hit and miss. 


So this recipe has be filed under 'inspired'. It's my own take on traditional Samoan pancakes because I honestly could not get the flour/sugar/water thing to work. And because according to my sister M, the expert, there is no baking powder in traditional Samoan pancakes. In fact, when I told her about the baking powder, she wrote: 'Are you making pagi keke mafolafola (flat pancakes) or pagi keke mamma jamma?'.


Looks like it is the mamma jamma kind. 


M, sorry about that pancake I made in the shape of your head. But you can't imagine how frustrating it is to not be able to make something that only requires three ingredients. If it's any consolation, the pancake had a nice shape, a golden brown complexion and was tough - kinda like you, Mamma Jamma.

Mamma Jamma Pancakes
(makes 12)
2 cups (250 g) flour
4 teaspoons (15 g) baking powder
3 Tablespoons (40 g) sugar
1⅓ cup (160 ml) water
oil for frying


Measure everything into a bowl and stir quickly but lightly to combine all the ingredients. Do not overmix, or try to get the batter smooth. The batter will be slightly lumpy but you shouldn't see any big lumps of flour.


Heat a few tablespoons of oil in a frypan. The oil should be generous enough to coat the bottom of the pan and then some. When you see the oil start to shimmer when you swirl it around the pan then it's hot enough for frying the pancakes. If the oil is smoking, it's too hot.


Scoop heaped tablespoonfuls of batter into the frypan. The batter should sizzle when it hits the oil. Fry each side until golden. 









The first side will be done when bubbles poke through the batter. The second side will take less time than the first. 


Add oil each time you start a new batch of pancakes.

Serve with butter and jam, or a classic Samoan mixture of the two. We used to make this when we had fa'alavelave, and had to cater for scores of people. The all-in-one spread made it easier to churn out plates of crackers, pancakes or thickly sliced white bread.

Best RecipesFilled Rolls News Recipes

This is not just a bun.


Look inside:

It's pagi popo turned inside out! Fluffy white rolls with luscious coconut cream filling.


Use your favourite bread roll (or my pagi popo recipe) and while the dough is rising the first time, make a filling and allow it to cool.


Coconut Milk Filling
(makes enough for 12 rolls)
2/3 cup (130 g) sugar 
1/4 cup (30 g)flour
1 can (14 oz/400 ml) coconut milk 


Whisk everything together in a saucepan until smooth, then cook over low/medium heat until thickened and floury taste is gone.


Coconut Caramel Filling
(makes enough for 12 rolls)
1 cup (200 g) sugar
1 can (14 oz/400 ml) coconut milk
4 Tablespoons (30 g) flour
1/2 cup water
1 cup (70 g) grated coconut


Caramelise the sugar over medium heat until deep golden brown. Add coconut milk and stir until combined. Mix the flour with the water until smooth and add this to the sugar mixture. Simmer over low heat for 30 seconds until thick. Remove from heat and add grated coconut. Mix well.


* Move quickly but carefully when making the coconut caramel filling because the sugar will continue to caramelise as long as it's on the heat and may become bitter if overcooked.


Both the fillings above will thicken upon standing. They should be at room temperature by the time you wish to use them. 


Once your bun dough is ready, divide it into 12 equal pieces. Roll each piece into a ball and then use a rolling pin to flatten into a circle. Scoop a generous tablespoon of filling in the centre of each circle. Gather the edges up and press together to seal. Make sure the filling is completely sealed in because it will ooze out of any holes it can find while baking. 


Place seam side down in a baking pan (12x8x2"/30x20x5 cm) and leave to rise for a second time until doubled in volume. Bake for 35 minutes at 375°F (190°C).


Cool for at least half an hour before serving.