Best RecipesLemon Coconut Scones News Recipes

My cast has come off, yay! and now I'm learning how to use my arm again. Very busy now winding up some long overdue projects and busy packing because I'm moving to a new country soon. 

So anyway, here's a quickie. I made this recipe for a friend's cookbook, but he didn't end up using it. Still, I think it's too delicious to keep to myself. It's a moist, delectable scone with lemon accents. Kind of like gourmet fa'apapa. Enjoy.

Lemon Coconut Scones

Makes 12

3 cups (375 g) flour

4½ teaspoons baking powder

6 tablespoons (90 g) sugar

¾ teaspoon salt

½ cup (110 g) cold butter

¾ cup (60 g) shredded coconut, unsweetened

2-3 teaspoons (10-15 ml) lemon zest

1½ cups (360 ml) thick coconut milk

Lemon glaze:

¼ cup sugar (50 g)

3 tablespoons (45 ml) lemon juice

Preheat the oven to 210°C (410°F) and grease or line a baking sheet.

Sift together the flour, baking powder, sugar and salt in bowl. Add the butter and cut into the flour mixture with a pastry cutter or two knives until it is crumbly. Add the coconut and lemon zest, mixing to combine. Add the coconut milk and mix just until the dry ingredients are moistened. Cut or shape into 12 scones. 

Place on the baking sheet and bake for about 15 minutes or until golden brown and risen.

While they are baking, make the lemon glaze by heating the sugar and lemon juice in a small pot over gentle heat until the sugar is dissolved. When the scones come out of the oven, brush the glaze generously over them.

Best RecipesKoko Bread News Recipes

I didn't mean for you all to be staring at Goddess's tuiga for a month (gorgeous as they are), but I broke my arm, so I haven't been able to cook much. Or at all, really. 

Anyway, my good arm is still able to type and when the one-handed typing gets too much, picture me with a pen in my mouth, tears streaming down my cheeks, painfully tapping out each individual letter on my keyboard. 

Yeah, I know what you're thinking. 'Tell it to Oprah - Where's our recipe?'

Okay, fine, fine, here it is. This is something I made a while back when I was feeling experimental. It's  a rich egg bread ribboned with koko samoa. You can substitute cocoa if you like.

Ain't it purty?

You'll have to forgive the unimaginative name. I did consider some others - Tree Bark Bread, Ebony and Ivory, Striation Celebration. But I think when I broke my arm, I must've fractured my creativity too because those names are just plain sad. If you can think of a better name for our bread, let me know. 

Koko Bread

Makes 1 loaf

Dough:

1 cup milk

2¼ teaspoons active dried yeast

¼ cup sugar

½ teaspoon salt

¼ cup liquid coconut oil or softened butter

2 egg yolks

2½ -3½ cups bread flour

Glaze:

1 egg white

1 teaspoon milk

Heat the milk until scalding and pour into a large bowl and leave to cool. When the milk has cooled to warm, add the yeast, sugar, salt, coconut oil, egg yolks and 2 cups of the flour and mix well. Gradually add the rest of the flour, adding as much as you need to make a dough that comes away from the sides of the bowl (you may not need all of it). Knead the dough for at least 10 minutes until it is soft and pliable. Place the dough in a greased bowl and cover. Leave to double (1-1 ½ hours).

In the meantime, make the koko paste.

Koko Paste:

2½ tablespoons flour

¼ cup sugar

1 egg white

1/3 cup milk

¼ cup finely ground Koko Samoa or unsweetened cocoa powder

2 teaspoons coconut oil or butter

Mix the flour, sugar and egg white in a cup or small bowl and set aside.

Warm the milk (don’t boil) and dissolve the koko or cocoa powder in it. If using koko, strain into a small pot and discard the nibs. Add the egg white mixture stirring until combined. Heat over low heat until it thickens into a paste. Add the coconut oil or butter and mix well. Remove the paste to a piece of baking paper and leave it to cool slightly. Covering it with another piece of baking paper, roll the paste out into a rectangle about 6 x 8 inches(15 x 20 cm)  and place in the refrigerator until needed.

When the dough has doubled, punch it down and let it rest for 10 minutes. Roll the dough out into a large rectangle a little bigger than the koko paste. Place the refrigerated paste in the centre and seal it in with the bread dough, taking care to press out any bubbles. Roll the dough up jellyroll style, and split the log lengthways, almost in two, but not quite. Twist the two pieces together so that the cut edges are facing outwards, tucking the ends under the loaf. Place into a well-greased loaf tin and leave to double in size. Brush with glaze.

Bake at 160°C (325°F) for 45-55 minutes.

Enjoy this warm from the oven, and serve with a hot cup of anything but koko samoa.

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 RecipesCoconut Cream Pie Filling News Recipes

Did you guys get what you wanted for Christmas? 

I did. 

Well, I didn't get the peace on earth, love for all mankind or an end to world hunger, but I did get a Kindle Paperwhite e-reader with sleek black leather cover.

Unlike my previous Kindle, this one has a built-in light and it's just the perfect device for gazing at the latest Telesa cover-art. 

What I mean, is that it's the perfect device for reading the latest release from the talented Lani Wendt Young.

That's if you can tear your eyes away from the awfully distracting cover-art. I mean, really. Those biceps. That chest. The tattoo. Oh, right, the book.

Just before Christmas, Lani released a special edition of her Telesa novel. Along with Telesa: The Covenant Keeper, this special edition is packed with lots of reader extras such as: 'I am Daniel Tahi' - A novella that speaks from Daniel's perspective; Leila's Love Poem; Character Interviews; and articles about Samoa and Samoan culture.

AND also included in the special edition are five recipes from yours truly, including the one below.

Coconut Cream Pie Filling

(for a 9 inch (23 cm) round or 8 inch (20 cm) square pie)

½ cup flour

¾ cup sugar

¼ teaspoon salt

1 cup + 2 cups milk

4 large egg yolks

1½ teaspoons vanilla essence

1¼ cup flaked coconut

Meringue Topping:

4 egg whites

¼ cup sugar

¼ cup flaked coconut

In a saucepan, whisk together the flour, sugar, salt and 1 cup of milk until smooth. Stirring constantly, heat it until bubbles form around the edges, then gradually whisk in the remaining 2 cups of milk. Cook over medium-high heat, stirring constantly, until it’s like a thick, white sauce. Turn the heat off.

In a small bowl, beat the egg yolks with a fork. Add a quarter cup of the sauce and mix well. Add another quarter cup and mix again. Pour the warmed egg yolks into the saucepan and heat, whisking constantly, until the mixture has thickened. Cook for two minutes more while stirring. Remove from the heat and keep warm, stirring occasionally so that a  film doesn’t form on the top.

Preheat the oven to 190°C (375°F).

Meringue Topping: Beat the egg whites and sugar until stiff, but not dry.

Assemble the pie by pouring the warm filling into the baked pie crust. Top with the meringue (you may not need all of it), sealing to the edges of the crust. Sprinkle with flaked coconut. Bake for 10-15 minutes until the meringue is light golden brown. Cool on a wire rack for an hour and then chill for several hours or overnight before serving.

Enjoy the pie, and don't forget to purchase your special edition of Telesa for an entertaining holiday read. 

And enjoy the cover-art. Did someone say that Leila was on there? I didn't notice. she must be standing in the shadows of Daniel's awesomeness. I mean, just look at those arms, that chest, the tattoos...

Best RecipesCyclone Evan - Help! News Recipes

I try not to post non-food related issues up on this blog because, well, the thing is called SamoaFood.com. But I'm making an exception today because Samoa needs your help.

Imagine that the week before Christmas, everything you've ever owned is suddenly blown away. Literally.

And you're left with just the clothes on your back.

This is exactly what happened to people in Samoa when Cyclone Evan raged through. Five thousand have lost their homes and all their belongings and with Christmas just around the corner, there really isn't much to be merry about. 

Photo credit: Samoan Observer

Now I've never asked you guys for anything. Ever. But I'm asking now on behalf of the victims of Cyclone Evan to please help out in any way you can.

Red Cross, ADRA and Caritas are collecting donations and you can be sure that they will be put to good use because these people are on the ground providing relief right now.

If you belong to a church or sports organisation, please consider putting together either a monetary donation or even a container-load of goods to send over. The priorities for relief in the shelters are food, drinking water and water for the toilets. If you're not sure how you can help,call your folks in Samoa and ask what they need or simply donate to the charities up above.

Remember folks, it's Christmas time. A time for giving. So please give generously. 

Photo credit: Samoan Observer

Best RecipesPinati's needs a baker News Recipes

Pinati's is a Samoan food institution. Everyone in my parent's generation remembers his restaurant. It was one of the best places in its day for good-priced, generous servings of hot, filling, delicious food. My grandmother used to fofo (massage for healing) the original Pinati when he accidentally doused himself in hot oil. Twice. 

Anyway, the restaurant extended to New Zealand as a bakery and now, they need a baker to make all those yummy Samoan snacks. I think this would be a fantastic place to work. If you're an island baker in Auckland, why don't you apply?

Here's the ad from the New Zealand Herald:

BAKER-POLYNESIAN

9017724_1

Auckland City

 

Full Time

BAKER-POLYNESIAN Food Pinati's is a leading Polynesian Restaurant located in otahuhu....

BAKER-POLYNESIAN Food Pinati's is a leading Polynesian Restaurant located in otahuhu. The company serves authentic Polynesian dishes and baked goods to the broad polynesian community. We currently have a bakers position available for a suitable person experienced in hand making Polynesian foods. The successful apllicant must have at least three years experience in making polynesian food such as Keke Pua'a, Pani Siamani, Pani Keke, Fa'a ausi, Masi saiga, Masi popo. Must also have a food hygiene certificate and ability to manage staff. applications in writing to pahleong@gmail.com

Best RecipesMiti - Coconut condiment News Recipes

It doesn't take much to make this hot and sour sauce which goes well with taro, ulu (breadfruit) or any seafood dish. My father used to keep this seasoning sauce handy for every meal, and he thought that the sourer the sauce, the better. 

Miti

(makes 3/4 cup of sauce)

1/2-1 lemon
1 spring onion, thinly sliced (optional)
1/2 teaspoon salt
1-2 green or red chilli peppers, finely chopped
1/4 onion, finely diced
1/2 cup thick coconut milk*

* You want to use the thickest possible coconut milk for this, ie. the stuff that's collected at the top of the can. Of course, freshest is bestest. 

Juice the lemon - If you like a really sour sauce, use the whole lemon. I prefer it milder so 1/2 a lemon is good enough for me.

Put the juice and everything else in a small bowl and mix. Adjust salt as necessary. Refrigerate until ready to use. 

The spring onion is entirely optional but I find it adds a pretty colour. You can also add finely diced sweet red peppers or tomato. If you find yourself adding raw fish, then you're making oka, so back up cowboy and leave the sauce alone. 

Serve over, under or alongside any starchy root (cooked, of course) or as a dipping sauce for fresh or grilled seafood.