Best RecipesCook Island Doughnuts News Recipes

Now, why is a Cook Island recipe on a Samoan food blog?


Well, while I was on vacation these past few weeks, I taught my family how to make Cook Island/Raro doughnuts. The first time I demonstrated it, I made 50, and they were gone in less than 24 hours. The second time we made them, we doubled the recipe so there were 100 doughnuts. 'Should last at least two days', I thought. 
Not even. 
Again, gone in less than 24 hours. 
For the health and safety of my family, I didn't dare attempt a triple batch, but be warned: Samoans LOVE these doughnuts. 

My late Cook Island aunt used to make these and sell them at the markets in Otara, New Zealand. She would sit there with her styrofoam box filled with warm doughnuts, bagged by the dozen. She never sat for longer than an hour or two before all her doughnuts were sold, customers often being turned away. I wish I could say that the following recipe was hers but, bless her soul, she did not pass her recipe on to me. 


This recipe, which reminds me exactly of my auntie's doughnuts, comes from researching the internet, making Dutch Oliebollen every year, and experimenting on my lovely family who were willing - a bit too willing - to taste my creations.

Cook Island Doughnuts
(makes 50)


4 packages (28 g) dried yeast
10 cups (1.25 kg) flour
4 tablespoons (50 g) butter, room temperature
2½ cups (500g) sugar
pinch of salt
3 (180 g) eggs
1 cup (240 ml) milk
4 cups (1 L) warm water


Put everything in a very large bowl, pot or if you really don't have anything else, a bucket. Mix until well combined (no dry flour patches). 


Cover with plastic wrap and leave to rise until doubled in volume. Can't tell you how long this will take because you could be in Alaska or you could be in Africa and rising totally depends on the temperature of your kitchen, the humidity of the air, your elevation levels...figure at least an hour.


Once doubled, start heating up your oil for deep-frying. We want to have it between 320-350° F (160-180°C) by the time we go to fry. Make sure the oil is at least 10 cm deep. Oh, and go get a chopstick. You heard me right, a chopstick. This is essential for the recipe.


Back to the dough. Stir the mixture down and then scrape out the very sticky dough onto a well-floured bench. Well-floured in this case means at least a centimetre layer of flour on your work surface, but add only as much flour as you need to keep the dough from sticking to your hands. If you add way to much flour at this point, your doughnuts will turn out hard. If you don't add enough flour, your doughnuts won't hold their shape. Ah, I never said this would be easy.


Roll out balls of dough just smaller than the palm of your hand - OK, lapsing into Samoan style recipe instructions here, but I forgot to weigh each doughnut. I think they were roughly 3 inches (7.5 cm) wide. If it helps, remember that we aim to get 50 doughnuts out of this recipe. 


Once the oil has reached temperature, begin frying the doughnuts by picking up a ball of dough, piercing it with your thumb in the centre to make a doughnut hole, and then sliding the doughnut into the hot oil carefully. Immediately put the chopstick in the doughnut hole and swirl the doughnut round and round to enlarge and form the hole. 


Fry both sides of the doughnut until golden brown. Remove with your handy chopstick and then continue frying. You may think you've made 50 doughnuts but in reality, after every member of your family has done a 'taste test' you'll end up with about 25. 

Best enjoyed warm with a hot beverage, ie. Koko Samoa.

Photo supplied.

Speaking of which, I received an email from another Koko Samoa supplier. Poulalo gets her Koko directly from her sister in Samoa and is able to ship or deliver to any customer in Queensland, Australia. All proceeds go to children's education. If you are interested in some fresh, flavourful koko, please email her or call her cellphone (0434383453) Queensland customers only. 


One last thing before I go. If you make my recipes, please leave me some feedback - good or bad. I love to hear if things are working for you and also if they aren't. And photos are welcome anytime!

Best RecipesWhen Water Burns News Recipes

This post is not about how I got steam burns from checking to see if my  puligi was cooked. Although that did happen two days ago.


No, this is much more exciting. Received an email just this morning that Lani Wendt Young has completed her sequel to Telesa: The Covenant Keeper and it is now available for pre-order. 

Go to Lani's site today to see how you can pre-order a copy and ensure that you don't miss out!

Best RecipesBlack Saturday, hiding in the bush and finally, Independence! News Recipes

When Nelson was exiled the first time, Tupua Tamasese Lealofi III took lead of the Mau Movement and on 28 December 1928, he paid for Samoa's freedom with his life. 

Mau Parade on Black Saturday
(Source: National Library of NZ)

On what is now known as 'Black Saturday', the Mau had gathered to celebrate the return of two of their exiles, when New Zealand police opened fire on the crowd. Tupua Tamasese and 7 others were fatally shot by New Zealand police. Three more people died later and scores of people, including women and children, were wounded. A Kiwi policeman was even clubbed to death in the fracas. 

Tamasese lying in state at Vaimoso
(Source: National Library of NZ)

So, in January 1930, to try and quell the 'rebellion', the frustrated New Zealand administration declared the Mau to be illegal. In an attempt to disband the members, the white stripes were literally torn from the purple lavalava of the Mau uniform and members who refused were arrested and imprisoned. 

Sailors removing the white band from the Mau lavalava.
Source: (National Library of NZ)

So the Samoan men did what they had always done when defeated in battle: around 1500 of the Mau men fled to the bush, to the mountains, to hide. 

60 Mau prisoners arrive from coast at dawn.
(Source: National Library of NZ)

When the Kiwis sent in marines to hunt the Samoan men down, they were unable to navigate the dense tropical bush, so instead they raided the villages that were secretly helping the men by providing them with food and shelter. The cowardly marines terrorised the villages at night and, it is reported, with raised bayonets, which I can imagine only infuriated the Samoan people even more.


Because their men were in hiding, the Samoan women took over the Mau activities, staging peaceful demonstrations and continuing to meet and stay organised. The Samoan people were desperate, more than ever, to reclaim the country that had been theirs since time immemorial.

Procession of Mau women taking over the public protests because their men were hiding in the forest from the NZ administration. (Source: National Library of NZ)

In 1935, after the pro-Samoan Labour Party won the New Zealand election, Samoa began its official slow march to Independence. By June 1936, the Mau had been restored as a legitimate political organisation but because of WWII and the Great Depression, and other political wrangles, it would not be until 1962 that Samoa truly belonged, once again, to the Samoans. 

Ì Ì Ì

As you can see, if you've been following my posts these last few weeks, independence did not come easily for Samoa. People were willing to challenge their family ties, willing to go to prison, willing to hide out in the mountains, willing to risk banishment and exile, and even paid with their lives all because they believed SAMOA MO SAMOA. 


So today, on the eve of Samoa's 50th Independence, I feel two overwhelming emotions: I'm proud and I'm humbled. 


I'm immensely proud that our people now rule themselves (even if I think they are making a royal mess of it sometimes), but I'm incredibly humbled by the stories of the Samoans that fought for the Independence we now enjoy. 

Malo Samoa!
CONGRATULATIONS on 50 years 
of hard-won Independence!

¶¶¶Happy Independence Day!¶¶¶

The Samoan Flag: Red for courage,
Blue for Freedom and White for Purity

The stars on the flag represent the Southern Cross constellation. This can only be seen in the southern hemisphere which is why it appears on flags in that part of the world.

Samoan Flag cake: Four layers of dense, rich chocolate cake
filled with buttercream and covered in fondant.

Best RecipesNelson and the second Mau, Brown and White Mini-cakes News Recipes

NZ raises their flag at the courthouse in Apia, 29 August 1914
(Source: National Library of NZ)

Germany left Samoa after a peaceful takeover by New Zealand in 1914, but the Kiwis proved to be as bad as the Germans, which lead to the formation of the second Mau a Pule movement.


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. 

Nelson (centre) with his daughters and travellers.
(Source: National Library of NZ)

Nelson believed so strongly in Samoa's Independence that he went to the League of Nations (the UN's predecessor) in Geneva, and presented a petition for Samoan self-rule. It was signed by 8000 out of 9300 Samoan adult men, but still he was denied a hearing. 


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.

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.

Best RecipesA special email, the significance of 1 June, and Cocoa Banana Muffins News Recipes

I love getting feedback from you guys. I read everything that you send me and do my best to reply to every communication. Last week, not long after I posted the piece about I'iga Pisa, I received this wonderful email from SwissHamo:

Dear Ms Panipopo,
Malo le soifua!  My name is _____ and I'm an avid follower of your site.  I just read your latest blog and it touched me very deeply and personally.  ...  Are you by any chance related to him [I'iga Pisa]?  If so, then we are most likely related too - he is my great-grandfather and his last living child is my grandmother who will turn 92 next month.  When I read your blog, I was in shock really.  His story is known within my family, but it's not one that many people (at least I don't think) know around Samoa.  I don't know why that is, but it is what it is.  So to see it on your blog was just... heartwarming.  
Faafetai tele lava ma ia faamanuia le Atua i au galuega ma feau.
Ma le faaaloalo lava,
SwissHamo

For those of you wondering, I am not, as far as I know, related to anyone who changed the course of Samoan history. Not like SwissHamo, who can trace her roots back to two of leaders of Samoan Independence (Lauaki and I'iga were relatives), and even further back, is directly related to the Tongan Royal Family. Thanks for writing to me, SH. It brought the past to the present, breathing life into the history that I find so rich and inspiring.


History tidbit for today: The first Samoan Independence Day was not celebrated in June but on 1 January, 1962. The reason its celebrated now on 1 June is because that was the original Samoan Flag Day back in 1948, a day which marked Samoa's official transition to independence from colonisation/trusteeship and the same day that Samoa's national anthem was revealed. 


If you ever wondered what it was like, that first Independence Day, check out this video from 4:48 onwards. 






Also check out the rest of the Samoan videos from archivesnz Youtube channel. It's awesome to see black and white footage from Samoa and the way life was 50 and more years ago. I also really enjoy listening to the background songs and chants. So nostalgic! The only other thing I noticed, that I already knew somewhere in the back of my mind, is that Samoans are a pretty damned fine-looking race. 

The following recipe has nothing to do with anything, eg. not a Samoan recipe, but I make these so often I just had to share. The recipe comes from a fabulous collection of muffin recipes by Camilla Saulsbury called 750 Best Muffin Recipes. Once the bananas are mashed, these are super-quick to throw together. Whether you make them with or without the chocolate chips, the muffins stay moist and flavourful for up to three days after you've baked them.


Cocoa Banana Muffins
(makes 12)


1 1/2 cups flour
1/4 cup cocoa 
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup sugar
1 egg
1 1/3 cups mashed ripe banana
1/3 cup vegetable oil
1 cup semisweet chocolate chips (optional)


Preheat the oven to 350°F (180°C) and line a 12 cup muffin pan with paper liners.


Whisk together the flour, cocoa powder, baking soda, salt and baking powder. In a separate bowl, combine the sugar, egg, bananas and oil. Add the egg mixture to the dry ingredients and stir until just blended. Gently fold in chocolate chips if you are using them.


Fill the paper liners evenly with the batter (should be 3/4 full). Bake for 20 to 24 minutes or until an inserted skewer comes out clean. Cool in pan for 3 minutes then remove to a wire rack to cool. 

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.