Polynesian Recipes

Poisson Cru ( Tahitian marinated fresh fish):

A refreshing salad composed of fresh fish cut in bite sized cubes and raw vegetables marinated in lime juice and coconut cream,( for 4 persons ):

1 kg. fresh tuna

2 carrots

2 tomatoes

8 limes

3 small green onions

1 clove garlic

1 small cucumber, the pressed cream of one grated coconut.

Cut the tuna in cubes and rinse with salted water. Let fish soak in the salted water in the refrigerator with the clove of garlic crushed, for a half hour. Grate coarsely or chop the vegetables. Drain the fish, then cover with the juice of the limes, allowing the fish to 'cook' for about five minutes in the lime juice. Drain and discard the lime juice. Add the vegetables and the coconut cream to the fish. Add salt and pepper to taste. mix well, and serve chilled. Bon appetit !

VANILLA SCENTED SWEET POTATOES CREAM

Preparation Time: 30 min

Cooking Time: 40 min

Ingredients for 6 persons:

800 g sweet white potatoes

1 vanilla been

150 g sugar

2 glasses lukewarm water or milk

Calories: 250 Kcal/pers.

Tools: Mixer or a food mill

Recommendation:

Use sugar according to taste and garnish with whipped cream

Can be used as cr�me for pastries, cakes or pan cakes

The sugar can be replaced by condensed milk

Preparation

Ready all the ingredients and tools

Clean the potatoes and cook them unpeeled in slightly sugared water for 30 to 40 min. The potatoes have to be well cooked (the skin breaks and gets loose). Drain and peel. Mix the potatoes with the sugar and the vanilla (only the seeds inside the vanilla been) and a little water. Add water according to the consistency required and add sugar according to taste.

Chill before serving. Serve the cream in cups.

PORK CURRY WITH TARUA (taro)

Preparation Time: 30 min

Cooking Time: 1 hr

Ingredients for 6 persons:

1 kg Tarua

1,5 kg pork loin

6 teaspoons curry

6 teaspoons paprika

1 onion

2 garlic cloves

2 teaspoons of flour

2 teaspoons cooking oil

200 ml coconut milk

Salt, pepper

Calories: 1330 Kcal/pers.

Tools: Casserole

Recommendation:

Either lamb or mutton can replace the pork.

You can add zucchini, cut in large slices

Preparation

Ready all the ingredients and tools

Wash and peel the taura, cut into cubes and blanch 10 min in salted water.

Drain, put aside.

Peel and chop the onion and the garlic.

Cut the meat into cubes

Sear the meat, add the onion, paprika and curry, singe with the flour. Add salt and pepper. Put water, add garlic and the tarua. Cook for 40 min, stir regularly.

Check seasoning, bind with the coconut milk and serve hot.

CHICKEN CURRY WITH FEI (bananas) AND SWEET POTATOES

Preparation Time: 30 min

Cooking Time: 1 hr 15 min

Ingredients for 6 persons:

3 fei

6 small sweet purple potatoes (yams)

3 papayas

1 lemon

2 garlic cloves

6 chicken legs

1 chicken stock cube + � l water

3 teaspoons soy sauce

3 teaspoons plum sauce

100 ml cooking oil

100 ml coconut milk

1 spring onion for the decoration

3 teaspoons curry

Salt

Calories: 560 Kcal/pers.

Tools: Oven

Recommendation:

Either duck or pork can replace the chicken.

Preparation

Ready all the ingredients and tools

Place the chicken legs in a roaster, brush with the mix of soy sauce, plum sauce and oil. Put aside in a cool place.

Clean and peel the sweet potatoes and cook them in saltwater, which has been added some sugar. When cooked drain the water and cut the potatoes into large slices.

Wash and cut the papayas in half, remove the seeds, drip some lemon juice on each half, store in the fridge. Cook the fei (bananas) in the oven at 175oC. (Pos. 6/7) for about 15 min. (don't peel the bananas). Toss the garlic, slice the onion and put aside.

1 hour prior to servicing, put the chicken legs into the oven, add the onion, garlic and the curry, put salt pepper and oil. After about 20 min cooking time, put 2 ladles bouillon over the chicken legs. 10 min later add the papayas the sweet potatoes and the peeled bananas and wet every 10 min.

Before serving, add the coconut milk. Check the finishing of the ingredients and the seasoning.

Serve in hot plate, put the sauce, chicken leg, half a papaya, the sweet potatoes and half a banana. Baste with sauce decorate with the green onion.

BANANA POE

Easy

Preparation Time: 30 min

Cooking Time: 1 hr

Ingredients for 6 persons:

6 cooking bananas

1 banana leaf

200 g manioc starch

1 soupspoon oil

castor sugar

1 vanilla been

200 ml coconut milk

Calories: 510Kcal/pers.

Tools: Oven

Recommendation

The banana leaf can be replaced with baking paper

Preparation

Prepare all ingredients

Wash and cook the bananas with skin in water for 15 min. check the cooking.

Prepare the banana leaf in passing it rapidly over a flame to soften it, brush with oil.

Drip the cooked bananas, peel then mash. Check the quantity - for 2 volumes banana, add 1 volume starch and � volume sugar. The quantity of the sugar can be adjusted according to taste and ripeness of the bananas. Mix well and add the vanilla (inside of the been only).

Spread the "poe" in the middle of the banana leaf. Fold carefully and put on a slightly oiled baking sheet or in a mould.

Bake in the oven at 160o to 175o (Pos. 5-6) for about 45 min. Careful, thebanana leaf will smell burnt however the "poe" might not be cooked yet.

Check the cooking.

Unfold the banana leaf carefully. Put the "poe" in a plate, cut into large dices and pour � of the coconut milk.

Serve with the remaining quarter of the coconut milk.

TARO POE

Easy

Preparation Time: 30 min

Cooking Time: 1 hr

Ingredients for 6 persons:

3 taros

1 banana leaf

1 pineapple

500 g manioc starch

1 soupspoon oil

castor sugar

1 vanilla been

2 grated coconuts

Calories: 510Kcal/pers.

Tools: Oven

Recommendation

The pineapple makes the poe lighter

The banana leaf can be replaced with baking paper

Preparation

Weight and prepare all ingredients

Wash and peel the taro and the pineapple. Cut the taro into cubes and cook in sugar water (1 soupspoon). Coarsely grate the pineapple.

Prepare the banana leaf in passing it rapidly over a flame to soften it, brush with oil. Press the out the coconut mild and put aside.

Drip the cooked taro and mash.

Check the quantity of the taro - for 2 volumes taro, add 1 volume starch and � volume sugar. The quantity of sugar can be adjusted according to taste.

Mix well and add the vanilla (inside of been only).

Spread the "poe" in the middle of the banana leaf. Fold carefully and put on a slightly oiled baking sheet of in a mould.

Bake in the oven at 150o to 175o (Pos. 5-6) for about 45 min. Careful, the banana leaf will smell burnt however the "poe" might not be cooked yet.

Check the cooking.

Once baked remove from the oven and unfold the banana leaf carefully. Put the "poe" on a service plate and cut, pour the coconut milk. Serve with coconut milk to add.

COCONUT CHICKEN WITH FAFA

Easy

Preparation Time: 30 min

Cooking Time: 50 min.

Ingredients for 6 persons:

3 packs of fafa (about 50 leafs)

6 chicken legs

3 grated coconuts

3 onions

1 lemon

oil

1 cube chicken stock + 1l water

1 soupspoon cornstarch

salt, pepper, hot curry

Calories: 700Kcal/pers.

Tools: Cocotte

Recommendation

Once the coconut milk is added, do not boil.

Preparation

Prepare all ingredients]

Wash and mince the fafa leafs and cook in salt water with added lemon for 20 min. Peel and mince the onions and put aside.

Cut the chicken legs in half, put aside.

Bring 1 l of water to a boil and add the cube of chicken stock, stir well, remove from the hot plate.

Directly in the cocotte, glace the onions, add the chicken legs and saute golden. Add the fafa leafs, salt, pepper, curry and the cornstarch. Mix well and wet with the chicken stock. Cook for 30 min. check the finishing and seasoning.

While cooking, prepare the coconut milk. Put into 2 recipients -one for the coconut milk to bind the sauce, the 2nd to be put on the table.

Once the chicken is cooked, bind the sauce with the coconut milk (do not boil the sauce) and serve hot.

BRAISED SWORDFISH WITH SWEET POTATOES

Easy

Preparation Time: 40 min

Cooking Time: 45 min.

Ingredients for 6 persons:

300 g white sweet potatoes

300 g purple sweet potatoes

800 g white swordfish meat

3 cloves garlic

300 g carrots

2 onions

fennel seeds

bouquet garni (laurel, parsley, thyme)

300 g tomatoes

150 ml white wine

2 pota roots

3 lemons

salt, pepper

Calories: 420 Kcal/pers.

Tools: Cocotte, oven, baking (gratin) dish

Recommendation

The swordfish can be replaced by either mahimahi (dolphin fish) or tuna. In such case only cook using the cocotte.

The carrots can be replaced by papaya

Preparation

Weigh and prepare all ingredients

Wash an peel the carrots and cut in thin rounds. Chop the onion, crush the garlic, wash and cut the tomatoes small. Wash the pota and cut into small sticks. Cook all the vegetables together; add the wine, the bouquet garni and the fennel seeds. Salt, pepper.

Wash and peel the potatoes and cut into rounds with a thickness of about 5 mm, steam for 10 min.

Put the potato slices in the gratin dish and add the vegetables. On top, put the fish. Cook in the oven at 180oC (Pos. 6/7) for 30 min. check the finishing.

Put the fish in the center of the serving dish, put the vegetables around it and decorate with the potatoes in taking advantage of the 2 colors, white and purple, add a carve lemon.

South Pacific Vegitables and Seaweed

Manioc (Casava) or Taro Cakes

3 cups mashed or grated cooked manioc or taro

2 tsp grated onion

2 tsp chopped parsley

1 egg beaten

salt and pepper

flour

vegetable oil

Mix manioc or taro with onion, parsley, eggs, salt and pepper (to taste).

Form into cakes and roll in flour. Fry in hot oil on both sides until golden brown. Serve hot with a spicy sauce or tropical salsa or in place of potatoes in main course.

Yield - 6 portions

Variation - Replace one of the three cups of manioc or taro with one cup of flaked, cooked fresh or smoked fish, minced meat , or chicken. This makes it a meat or fish cake. Serve with a tomato sauce or salsa sauce.

Taro, Pineapple, Sweet Potato and Bacon Chips

1 lb taro peeled

1 lb sweet potato peeled

6-8 fresh pineapple slices

4-6 bacon rashers

2 tbsp vegetable oil

1 tbsp butter

6-8 green onions chopped

freshly ground pepper

sliced lemon and dill sprig for garnish

Cut taro and sweet potato into 1/2" thick slices and steam or boil until tender but still firm. Drain, spread to cool, then cut into chips about 1" x 1/2". Cut pineapple slices into similar size and bacon into 1/2" wide strips. (The gammon style bacon is best for this or get bacon ends from a good butcher shop). Heat oil and butter in a heavy frypan and fry taro/sweet potato chips until golden and brown. Remove, drain and place on absorbent towel then keep hot in oven at 200 deg. F. In the same pan saute' pineapple. Then fry bacon until crisp. In a bowl quickly combine the hot chips, pineapple and bacon and toss lightly with green onions. Sprinkle with pepper, transfer to serving dish and garnish with lemon slices and dill sprig. Serve immediately.

Yield 12 portions

Spice Island Vegetables

1/2 c. split peas

3 c. water

salt

2 tbsp vegetable oil

1 small onion sliced

5 c. firm vegetables in strips (pak choi, carrots, daikon, french beans etc.)

3-4 curry leaves

2 c. water

1/2 c. grated coconut

1/2 c. coconut cream

1/2 tsp salt

1/2 tsp grated ginger root

1/2 tsp. cumin seed

1/2 tsp. coriander seed

2 small chilis

1 peeled small garlic clove

Soak split peas and cook 1/2 hour in 3 c. salted water or until soft. Drain and reserve. Heat oil and saute' sliced onion then add vegetables one at a time stir frying for a minute each time. Add curry and water and stir fry another few minutes. Stir in split peas. Blend coconut, coconut cream, salt and remainder of ingredients until smooth. Stir into vegetables and simmer for a few minutes. Do not overcook. Serve with rice and a tomato chutney is nice.

Yield 6 portions.

Karela (Bitter Melon) Mixed Vegetables

6 oz. karela

8 oz. celery

1 lb pak choi or sensopai

2 tbsp vegetable oil

2 crushed garlic cloves

1 1/2 tsp crushed ginger root

1/2 c. water

1 tsp salt

Scrape skin off karela fruits, cut in half, remove seeds and slice crossways. Cut celery and pakchoi stalks into 1/2" pieces. Shred the pak choi leaves. Heat oil and stir fry garlic and ginger then add karela and pak choi stalks and stir fry five minutes or so. Add the shredded leaves, water, and salt mixing well. Cover and steam until crisp but tender.

Yield 6 portions.

Rourou (Taro Leaves) Meredane

1 1/2 lb. taro leaves

coconut cream of two grated nuts and 2 c. water

1 med. onion finely chopped

1/2 tsp crushed garlic

1 tsp crushed fresh ginger root

salt

Pull stalks from leaves cut in half and wash well.  Pour coconut cream into a saucepan, add onion, garlic, ginger root, and salt. Bring to boil. Put in taro leaves and boil covered very fast for 12-20 minutes.

Yield 6 portions

Curried Taro, Yam, Breadfruit

2 lb. taro, yam or breadfruit or combination of -

1 tbsp butter

2 tbsp vegetable oil

1" fresh ginger root crushed

1 tsp ground cumin

4 caramom pods

1/2 tsp ground cinnamon

1/4 tsp chili powder

2 tsp ground coriander

Peel vegetable(s), cut into pieces and steam or boil until half cooked.

Cool and cut into 1/2" cubes. Heat butter and oil in large pot or frypan.

Add ginger and garlic and stir-fry over low heat for 2-3 min. Add the prepared vegetables and spices, tossing the spices until well mixed. Put a lid on the pan and steam for a few minutes.

Yield 6 Portions

Baked Savory Breadfruit

(Historical Note: Almost two centuries after Capt. Bligh carried breadfruit plants from Tahiti to the Caribbean this recipe went from Jamaica back to the South Pacific.

1 large breadfruit

2 green onions chopped

1 med. onion chopped

1 green and 1 red pepper chopped

2 tbsp vegetable oil

1 tbsp chopped parsley

1 tbsp fresh mixed herbs

1 c. cooked meat (pork, ham, or corned beef)

1 bouillon cube

1 c. hot water

1 c. cooked and diced carrots

salt and pepper

1 egg, beaten

Wash breadfruit and puncture deeply about 6-8 times.  Bake at 350 deg. F. for 1 1/2 hours.

In large frypan, saute' onions and peppers add mixed herbs and cook a few minutes longer.  Cut meat into 1/2" cubes and stir into pan.

Dissolve bouillon in water and add with carrots to pan.  Add salt and pepper to taste and simmer for 15 min.

Cut top of the baked breadfruit and scoop out the pulp leaving a shell (about 1/2" thick). Grate pulp and fold into hot onion and pepper mixture. Stir in the beaten egg. Spoon everything back into the shell. Secure the top with toothpicks, wrap in heavy foil and bake at 425deg. F. for 30-40 minutes.

Unwrap, cut into wedges and serve hot.

Yield 6 portions

Edible Seaweed

Here's a little extra information. Seaweeds are used in many S. Pacific Islands and sold regularly in the markets. They are high in food value and vitamins especially iodine. Some are eaten raw chopped up and flavored with lime or lemon juice, onion or chili or a mix of those.

Each seaweed favors a different flavor or mix of flavors. In many recipes seaweed are used as a relish for fish or shellfish. One of the most common uses you see in North America now is sushi but I've added a few more.

Tropical Fruit/Dessert Recipes

I'm only giving you two. You can also layer them with the pudding, then jello, then the Lote, and some jello etc. and then the coconut cream like a trifle. Or keep them separate. Use tapiocal instead of manioc/cassava

Fruit Lote

1/2 c. sugar

3/4 c.raw grated manioc (or 4 1/2 tbsp minute tapioca or cornstarch)

3 c. water

1 c. sliced banana

1/2 c. thinly sliced guava

1 c. diced pineapple

1/4 c. lemon juice

1 c. thick coconut cream

In sauce pan mix sugar, manioc and water. Stir and bring to boil. Reduce heat an prepare raw fruit then simmer 3 min. Remove, cool, and stir in lemon juice. Pour in serving dish and chill and just prior to serving top with thick coconut cream

Yield 6 portions

Vakalavalava Pudding (Fiji)

2-3 tbsp sugar

1 1/2 c. med. coconut cream

2 ripe bananas

2 c. finely grated manioc (cassava) root

Mix sugar with coconut cream and add mashed banana and grated manioc. Put mix in 9" baking dish and bake at 350 deg. F. for one hour. when cooked the center puffs and the surface turns a golden brown. Serve hot or cold with coconut cream.

Cook Islands Recipes

A traditional breakfast

A traditional Cook Islands breakfast is a most enjoyable and fun-flavoured effort.

Find a ripe pawpaw aka papaya. The ripeness is an individual preference. Softish to firm. Either ripeness has the same sweetness. This heavenly fruit is available anywhere all year round in the Cook Islands. Try the local store, marketplace, ask any local person you meet. A lemon or lime is a must. Now comes the fun part. Find a dry coconut. If you are out walking look for a fallen coconut, shake it and listen for the sound of fluid within the nut and then find and ask your local neighbour to help you by giving you some lessons. Number one lesson, Husking, number two Open the coconut, number three Scrape the coconut. The coconut scraper may look like a deadly weapon but it helps you perform a seemingly difficult task with the greatest ease. There are some very fine examples of these made locally in the Arasena Gallery. These are the raw materials required for an exquisite breakfast

Method

Wash and cut in half the pawpaw, scrape out the seeds with a spoon. Save the seeds, we can make a dressing for the garden salad with it. Cut a tiny slice from the base to allow pawpaw half to sit upright on your plate. Cut lemon or lime wedges and squeeze juice of a wedge or two over the fruit, pile on the scraped threads of coconut flesh. Garnish with a sprig of mint. Scoop a mouthful of sweet pawpaw and coconut with your spoon and partake.

If the pawpaw is not too big but you must share, I suggest you wash, remove seeds and peel it and slice evenly to share equal portions with your lucky friends. On each dish place a wedge of lemon and a mound of scraped coconut flesh, garnish with a mint leaf. Not enough plates? Use the round coconut shell, it makes an excellent bowl. To have a moist mixture, press some of the scraped coconut flesh wrapped in muslin or similar cloth to extract the coconut cream, onto the fruit.

If neighbour has gone fishing or has lost his scraper then smack the husked coconut on the nearest coconut tree trunk, dry off the coconut milk from your sleeves and start cutting thin wedges of the coconut flesh. Serve with the pawpaw.

Alternative

Bananas, mango, musk melons and other tropical fruits combined or on their own is excellent served with scraped coconut flesh. If you have gone back to the temperate climes the choices can get very exciting; fresh peaches and plums, berries and others or whatever is available (give the canned variety a chance to bring back memories of that tropical bliss) combine well with dessicated coconut found in packets on supermarket shelves. Place a thin layer of dessicated coconut on the oven tray and toast very lightly. Open a can of coconut cream and use it as is or heat a cupful till it thickens and pour over prepared fresh fruit for a warm treat. Garnish with toasted coconut and sprig of mint. The fun flavour of the islands goes with you.

Traditional fermented mitiore

This is by far the most easy to enjoy of our traditional fermented food flavours, for the uninitiated palate. Exciting too as you go into the lagoon to find those tasty morsels hiding amongst the coral on the reef. Enlist the help of your closest available local neighbour. There are many shellfish to choose from. Most people have a chosen favourite and spend hours debating merits of the choices available. Ungakoa is definitely my first preference.

The variety and selection of shellfish available in other regions of the world are numerous, so to make this dish wherever you roam is a possibility.

The chosen shellfish should be fresh and prepared as cooked or raw ingredient. A fresh coconut ready for the scraper and a night time adventure on the beach is next. With a torch light and container with a lid, enlist helpers to go with you on the beach to collect little white crabs. As soon as the crabs feel the tremble of the sand when you come by, they will be scurrying around for their little holes to hide. Capture as many as two cups will hold and take them back to the kitchen.

The fermented part is the finely grated coconut flesh. With the coconut scraper, using a very light pressure, scrape the coconut meat/flesh ensuring no brown edge of the flesh is scraped. Set this aside in a bowl. Take the crabs, wash off any sand and dirt, tie them in a bundle in a muslin cloth and lightly pound with a kitchen mallet till a little mashed and then take up the bundle over the bowl of finely grated coconut flesh and squeeze the juice onto it.

Distribute this juice through the coconut and cover and leave on the side to ferment. If you have access to the broad leaf cordyline plant leaves, or the wild hibiscus leaves (AU ) then it may be wrapped in either. On a warm day, it may take six to eight hours to adequately ferment and be ready for the addition of diced raw or cooked shellfish. It should resemble a crumbly mixture similar to cottage cheese. A couple more hours to stand and then served as entr�e or cocktail size portion accompanied with boiled green banana or cooked taro.

Onions were introduced to our islands by the European settlers. We have no spice or herbs with the exception of renga (turmeric) which colours food.

Our salt came sea water, in all cooking.

One may understand the blandness and natural flavours of our traditional foods. Nowadays the addition of a variety of herbs and spice enhances this dish. Keep lime handy and a ripe banana.

Add finely diced onions or spring onion, or garlic chives to the fermented coconut and shellfish. Store in chiller. This dish is good for up to three weeks and longer for those of us who appreciate a more developed and ripe taste. Allow the dish to reach room temperature when taken from chiller before serving. Allow yourself a pleasant tasty surprise.

IKA MATA

Ingredients: -fresh fish -onions -tomatoes -lemons -coconut-cream

Directions:

Slice the fish into small cubes, place in a bowl and marinade with juice from the lemons, (the juice must just cover the fish cubes) once the lemon juice has soaked into the fish, the fish will turn to a white colour, add finely chopped onions and tomatoes mix well and pour over coconut cream do not let the mixture get too cold as the coconut cream can become hard. Note: optional vegetables such as cabbage, cucumbers, carrots, capsicums or celery can be used.

POKE

Ingredients: -1 cup of starch -2 cups of pawpaw or -banana (mashed or pureed) -sugar -- optional -coconut cream

Directions:

mix fruit and starch to a smooth consistency add 1/4 of a cup of coconut cream in fruit mixture and mix well pour the fruit mixture into a greased backing dish and bake for half an hour or until cooked in a moderate oven boil leftover coconut cream in a pot and remove from stove cool the baked pudding and then dip spoonfuls into the boiled thickened coconut cream before putting into a dish

serve warm.

POKE MANIOTA

Ingredients: - 1 cup finely grated maniota (arrowroot) - juice drained - 1 cup coconut cream - sugar

Directions:

mix maniota and coconut cream to a smooth consistency, adding sugar to taste pour the mixture into a greased baking dish and bake for about an hour or until cooked.

Alternative: cook the maniota using the 'poke' method mix finely grated maniota and sugar (do not drain water) place in a greased baking dish and bake in a moderate oven for about an hour or until cooked heat coconut cream in a pot (do not boil), adding sugar if desired, then remove pot from stove cool pudding, spoon it into a bowl and pour the coconut cream over it.

CURRIED OCTOPUS IN COCONUT SAUCE

Ingredients: - 1 whole fresh octopus -coconut cream - onion - curry powder - salt & pepper

Directions:

clean octopus removing ink sac and head place whole octopus in a pot over medium heat, (the water from the octopus will provide liquid for cooking, wash hands after handling as some people get a rash from the octopus) simmer until tender dispose of the cooking water and cut the tentacles into bite size pieces in a saucepan heat the coconut cream with the seasonings and onions and add the octopus pieces to re-heat through serve warm.

RUKAU

Ingredients: -taro leaves -onions -coconut cream

Directions:

slice the leaves into thin strips place into a pot with a little bit of water at the bottom cook the rukau with continues stirring until all water has evaporated pour in the coconut cream and add finely chopped onions add in optional meat or corned beef

MAYONNAISE

This pink-coloured potato salad is a popular dish at all Cook Islands gatherings.

Ingredients: -potatoes -mixed vegetables (boiled) -beetroot -Best Food Mayonnaise -eggs (boiled) -salt (optional)

(Note: the beetroot gives the dish its colour)

Directions:

boil the potatoes (cooked but not soft) once cooled to handling temperature, cut the potatoes into small cubes and place in a bowl add and mix in the vegetables - amount to your liking rinse the slices of beetroot to get rid of the coloured juice and cut into small cubes add to the mixture of potatoes and vegetables mix in the mayonnaise making sure that the potato mixture is covered For decoration spoon the mixture onto a place or dish smooth out the top of the mixture using a knife using a grater, grate the eggs to cover the mixture.

Breads

Breadfruit Bread

1/2 c. butter

1 1/2 c. sugar

1/2 tsp vanilla extract

2 eggs

2 c. flour

1 tsp baking powder

1 tsp baking soda

1/4 c. milk

1 c. cooked mashed ripe breadfruit pulp

(Optional) 1/2 c. sliced crystallized ginger or

1/2 sliced pineapple rings.

In a bowl beat butter and sugar until creamy. Add vanilla and beat in the eggs one at a time. Sift in flour and baking powder. Mix baking soda with milk and add to mixture with the breadfruit pulp. Stir mix well and put in well greased tin and decorate the top (optional) with ginger or sliced pineapple. Bake 45 min. at 435 deg. F. for 45 min. or until cooked.

Samoan Foods:

Appetiser

Miti : The Preparation of Coconut Lemonade

Some scrapes ripe coconuts while another one goes to get sea water. Then they squeeze the coconut kernel juice out add sea water. Then the bottles are brought which are cleaned.

When the coconut kernel juice is squeezed out, pepper pods are taken or small lemons and are stirred together with the coconut kernel juice. Then the bottles are filled. One eats raw grey mullet with it or cooked fish.

Faiai Limu: The Fai'ai of Seaweeds

One brings seaweed from the sea and puts it in a bowl of fresh water until the bitter taste is gone. Then take coconut kernel juice squeezed out of coconut kernel and mix together. Then take the banana leaves, put all in and cause it to bake. When it is taken out of the oven, serve it, it is excellent, particularly for old women.

Main Dishes

Luau Fui: The Salt Water-Taro Leaves Dish

Only taro leaves and salt water are put together and cooked. When it is taken out of the oven, it is given only to sick people who drink medicine.  Old women like it very much.

Faafatupa'o :Taro Leaves with Coconut Kernel Juice

Get some taro leaves and then squeeze out coconut kernel juice also. Then take the taro leaves and add the coconut juice. Then wrap it up and bake. No sea water nor fresh water is added. When it is taken out of the oven, it is eaten.

The Preparation of Palusami (Taro leaves with salt water and coconut kernel juice)

First, one goes out to pick taro leaf shoots, brings them and lays them down (in the cook house) and then goes to get old coconuts down. One takes them and scrapes them with the scraper. Then the oven is lit. Then one brings good banana leaves and cooks them to make them pliable. Then glowing rocks are taken and the coconut scrapings melted. Then one picks breadfruit leaves. When a strainer has been made ready, one man gets ready to squeeze out the coconut pulp. He takes salt water and pours it on the scrapings; then the scrapings are squeezed out again. Then the palusami is dressed; first it is dressed in taro leaves, then one takes banana leaves, and finally breadfruit leaves 50. Usually about twenty dresses of palusami are made when a palusami baking is prepared.

Faiai fua: The Simple Pudding

When one cooks pudding, he first picks ripe coconuts. Then they are taken and scraped into the fai'ai bowl. Then banana leaves are brought, but big ones and good ones and they are heated. Then the coconut juice is squeezed out. Then one takes the banana leaves when they are hot and pours the juice into them. Then one takes the ti leaves and wraps up once more. Then it is cooked.

Faiai Vatia: The Starch Pudding

Also scrape coconut kernel into the bowl which is also called 'umete. Then squeeze out the scrapings, take starch flour and mix together with the coconut juice. Then take the banana leaves and fill them. Bake and then take out of the oven. Vatia is very special and like jelly.

Faiai Valuvalu: The Yams Pudding

Take coconut kernel and scrape it. Then take yam and grate it. Then squeeze out the coconut juice. Then take a grating coral and grate the yam. Then take the coconut juice after all of it is squeezed out and mix it with the yam. Then take the banana leaves that have been heated and put the mixture in them and bake them. Then the oven is emptied out. Valuvalu is very, very good.

Faiai Fe'e: The Pudding of Octopus

If one caught octopuses while fishing, he makes a dish of them, the fai'aife'e. He scrapes coconut kernel, lights the oven and heats banana leaves. Then the coconut juice is squeezed out. Then one takes the octopuses and takes the ink out, and squeezes them together with coconut juice. Then the tentacles of the octopus are cut off. Then he takes the banana leaves, puts the fai'ai in it and puts two or three tentacles in each. Then all is wrapped up and baked. It smells ever so good when it is cooked.

Faiai Malasina: The Curcuma Root Pudding

Also for this, scrape ripe coconuts for the dish, scrape also taro and also peel bananas. Then squeeze out coconut juice. Then take banana leaves and put the fai'ai malasina in them. Then cause it to bake. It is very good and oily when it comes out of the oven. Piasua is also made of it. That is how the malasina can be used.

Dessert Dishes

Piasua:

Simple Starch-Coconut Kernel Juice Pudding First light the fire, then heat three or four rocks in it until they are red hot. Then mix starch in the bowl with water. Then take old coconuts and scrape them; when they are scraped, squeeze out. Then take the red hot rocks and put them in the bowl where the starch is after it is prepared. Now stir.  When the starch has become hot, take first the coconut kernel juice and stir it in together with the starch. When in this way the juice is ready and the starch hot, remove the rocks. Then cut the piasua in pieces. This is very nicely gelatinous and tastes wonderful. It is then eaten, it is very rich.

Vaisalo : The Soup to Strengthen the Sick

First light the oven. Then pick half ripe coconuts. Then split their husk, bring the basket full of nuts, crack them so that the water runs into a bowl, then cut the meat of the nuts out. Pull off the lower part of a coconut leaf and make a strainer of it. Then the kernel is squeezed till it foams. When it foams take hot rocks, put them in the bowl and stir until it boils. Then take the starch, break it up inside your hand, sprinkle it into the bowl and stir until it is cooked. This is very good when cooked, and useful for sick people. It is excellent.

The following two dishes are included at this point because they are also

prepared with masoa, the starch flour of the arrowroot.

Suafa'i Tunu: Banana Pudding Prepared in a Pot

Take ripe bananas; then wash out the pot and pour a little clean water in it. Then peel the bananas, cut them in little pieces, throw them in the pot and cook them. Then also scrape coconut kernel of two or three nuts. When the pot is boiling, take starch flour and stir it in. When the starch flour has been stirred in, squeeze out the coconut juice and cook until starch and coconut juice are hot. For stirring, split the stem of a coconut leaf. When it is hot, it is excellent and like jelly.

Suaesi: The Pawpaw Pudding

Pick the pawpaw fruits, taken them and pull off the skins. Also scrape two or three old coconuts. When the water in the pot boils, cut the pawpaw fruit into the pot in small pieces. Then cook till it boils. Then squeeze coconut kernel juice. When the pawpaw fruits boil, pour the coconut kernel juice into the pot. Then take starch and sprinkle it into the suaesi, as with the suafa'i. It is very good and like jelly.

Presented next is the fa'ausi, the special dish for chiefs which is served on a leaf in a plaited, plate-like basked called mailo.

Fa'ausi: Taro Dumplings in a Hot Sauce

One fetches talomanu'a, takes it and scrapes it off. Then one cuts a banana stump, gets a rasping board, fastens it on it, then takes the taro and grates it fine. Then one takes fern leaves and fills them. When the filling in is completed it is called fa'apapa. Then it is brought to boil. Then coconut juice is squeezed out; then one takes some red hot rocks and stirs them around in it. When they are stirred the oil is poured off while the firm part remains in the bowl. Then one empties the oven, takes the fa'apapa and cuts it with the knife, and the name of the cut pieces is now fa'ausi dresses. It is then served. It is very popular with the chiefs.

Taufolo Talo: Taro Dumplings in Coconut Kernel Juice

One takes taro and cooks it. Then one gets a bowl and a coconut leaf stalk ready, because when the oven is being emptied, first of all the taufolo is mashed. Then one empties the oven. Then one takes the taro, peels off the skin, takes the meat and mashes it. Then the coconut juice is squeezed out and pounded (into the taro pulp) with the top of the coconut leaf stalk. When it is soft, one takes the back of the coconut leaf stalk and cuts with it the way taufolo niu is cut. Then one takes (the remainder of) the coconut kernel juice and pours it on the dumplings. Then the banana leaves are filled with it and it is taken to the chiefs.

Loiloi Talo: Stewed Taro Pieces

Go out and get taro. Then take it and scrape it off. After the ripe coconut kernel is also scraped off, pick good banana leaves and heat them in the oven. When the oven is lit, take the taro and cut it in three pieces each.  Then take the banana leaves, wrap the taro in them and squeeze coconut juice into it. Then wrap all in pawpaw leaves and cause it to be cooked. If one starts cooking in the afternoon, he doesn't take it out till the next morning. These dishes are prepared for boat builders of bonito boats and for house carpenters. It is very excellent, the loloi.

Dumplings of breadfruit are usually called taufolo; one distinguishes between two kinds; taufolosami with salt water, and taufoloniu with coconut kernel juice. The dish is truly delicious. As it is brought, people call uuu; when they are very good, the dumplings are called mata''ma, one piece: sapoga (Pratt).

Taufolo Ulu: Breadfruit Dumplings in Sauce

Pick breadfruit of either the puou or the maopo or the 'ulu uea variety.  Bring them, light the oven and lay them to roast on top of the hot rocks.  When two bowls or one are ready, look for some small breadfruits to get them ready to be pounded. Cut several small sticks, three or four, and force them in around the area where the stems of the fruit to be pounded have their start. When the breadfuits are speared in this fashion, peel their skins off. Then take them and pound them till they are soft, five or six fruits.  And so one fills the bowl up with them. If one want to make taufolo with salt water, one first adds the sea water and then squeezes coconut juice into it. Then one breaks it up in little pieces. This is highly praised in meetings of chiefs; the heat remains a long time and it does not get cold.

If one wants to have taufolo with coconut kernel juice - fai'ai'ulu is another name for taufoloniu - one also peels breadfruits and pounds them until they are warm and jelly-like. Crush them very fine on the rims of the bowl; then take coconut kernel juice and pour it in the middle of the pulp.  Then take a hot rock and move it around in the coconut kernel juice of the pulp. Then take the back of a coconut leaf stem and cut the pulp into small dumplings. Now lay them in leaves and take it to the chiefs. It is excellent.

There is also a loiufi; it is similar to a loloitalo and a loifa'I ; otherwise yam is used for dishes less than the other fruits.

Loi Ufi (sofesofe): Yam Baked in Coconut Kernel Juice

First dig up the yam. Then take it and scrape it off. Then squeeze coconut kernel juice of ripe nuts. When it is scraped and when likewise banana leaves, indeed large ones, are heated, take the yam and cut it in thin slices. Then take the banana leaves and put fourteen to twenty thin yam slices in one dress and squeeze also the coconut juice into it. Then take it and bake it. Sofesofe is another name for it.

Loi Fai: Bananas Baked in Coconut Kernel Juice

First light the oven, then take bananas and peel the skin off. Then squeeze out coconut kernel juice. Then bring the banana leaves. When they are heated, pour the coconut kernel juice into them and add the bananas. Then wrap them and allow to bake until all are cooked. They are then called loifa'i.

Poi: The Preparation of Banana Poi

Banana poi is made with ripe bananas. When a circle of chiefs is assembled, some chiefs may say: Let some young people go and look for ripe bananas to make poi of them. Then one of the young people goes and looks for yellow bananas. Another one cleans a wooden bowl and scrapes three or four old coconuts. They then bring the bananas and peel them into the bowl; that is, one peels while the other keeps on mashing the bananas until a very soft pulp is formed. They then bring five small lemons, peel them and throw them in the bowl. Then a little drinking water is also added and all is kneaded together with the bananas. Then they squeeze out coconut juice, pour it also into the bowl and mix it with the yellow bananas. Then they bring coconut shells, fill them and give them to the chiefs who are anxious for it. The lemon flavour comes through nicely.

Otai: The Preparation of the Otai

When a chief's gathering takes place and there are ti roots in the family of one of the chiefs, the chief speaks: Let a young man go and get the ti dish so that one may prepare otai for the chiefs. Then some go and pick half ripe coconuts; they are taken and grated like old coconut kernel, namely with a scraper. But the water of the nuts, when they are cracked, is poured in a bowl. Then they take the ti root and cut it in small pieces into the bowl in which the coconut water is. Then everything is kneaded together with the ti and the coconut water. Then they bring coconut shells, fill them and take it to the chiefs. Ah, is that ever good and sweet and aromatic.

Preserves

Masi Fai: The Preparation of Banana Preserves

If there is a big surplus of bananas the chief or a woman says: It is well if we make preserves, because there are so very many bananas rotting on the ground. In the morning four or five women begin, each one with a peeling knife, to prepare everything for peeling bananas. After two other women have hewn down leaves of wild bananas, the bananas are peeled. A hole is dug a fathom and the length of an arm deep, round and five or six feet wide - lua'imasi it is called. When twenty or thirty baskets of bananas are peeled, the first load of wild banana leaves is taken and the hole is lined with them. Not until it is properly soft are the banana baskets thrown in. When the hole is full, they take the second loan of banana leaves and cover with it on top. Then they take several large rocks and weight it all down with them.  They are left there till fermentation sets in. With some preserves this does not even take a month, usually they are soft in three weeks. When they are good and soft, the women say: It is well. Then they take some preserve out in the morning and fill the preserve up again. At the break of dawn namely the women again go to peel bananas while some other women get the preserve out and others go again to get banana leaves. They take a basket and fill it with preserve, if it is nice and soft, and take it for cooking. But the bananas that are peeled to fill in, are thrown into the preserve hole and then they take fresh banana leaves and cover the top; they also bring the rocks and weight the preserve down.

Masi Ulu: The Breadfruit Preserve

One picks breadfruit, particularly if the breadfruit harvest is big, and many rot. The preserve hole is also lined with banana leaves. Then breadfruits are brought and thrown into the preserve hole; some of them are thrown in whole, while others are split and also thrown into the hole. With one kind of breadfruit preserve the breadfruit is first scraped off, with another kind they are thrown in in their skins. When the breadfruit preserve is soft a little of it is taken out, but new breadfruits are again added.

The preserves are very useful when there is famine, because they do not spoil as long as they lie covered in the ground. There is only one task one always has to do, that is, to replace the banana leaves of the preserve so that they do not decay and thus spoil the preserve.

Masi Penu Nuti: A Preserve with Grated Coconut Kernel

When the women go to get the oven ready for the preserve, one of them says: Good, let us knead coconut scrapings into our preserve. And so old coconut kernel is grated while the oven in lit. Then one takes a bowl and shakes the basket of preserve in it and the scrapings of the grate coconut kernel. Then the preserve and the scrapings are kneaded together, banana leaves are brought, and filled and cooked. Masi nutipenu is the name of the preserve.

Masi Niu Nuti: A Preserve with Coconut Kernel

Get preserve. Also grate old coconut kernel in while the oven is being lit.  Then take a bowl and shake the basket of preserve in it and squeeze out the coconut kernel juice. Then one takes the squeezed out coconut kernel juice and mixes it together with the preserve. Then also fill the banana leaves and cook. This is masi nutiniu.

Umu Preparations

Umu Ti: The Preparation of the Oven for the Ti Root

A full week is required to dig the root; a whole lot is needed to have enough. Then a very big hole is dug. Then cut some coconut trunks and lay them on four sides around the oven. Then the wood to be burned is brought, but big stems; then put rocks on top. Then the oven is lit in the morning, that is if one doesn't want to cook before the evening. When the rocks are to be spread, lines are brought to tie the people on who will spread the rocks, so that they will not fall into the oven. Then the baskets with the ti roots are brought and they are thrown into the oven, for the roots are cooked in the baskets. For two or three days the ti is left in the oven until it is done. When then the oven is emptied, some baskets of ti are taken and distributed among the families. It is very sweet and smells good.

The Preparation of the Pig for Roasting

First, it is caught and tied while the over is being lit. Then another man goes and breaks the filling material, the leaves of the Bischofia tree. When the oven is hot a stick is brought and the pig is laid on its back. Then the stick is laid across the pig's throat and pressure applied, enough to strangle the pig. Then they take it, and pull it back and forth on the oven till the hair is burned off. Then they take a coconut shell and water and coconut fibres, bring water and wash it well until it is clean. Then the body is opened up. First the throat is pulled out and tied off. Then the same is done with the great gut and it is likewise tied off. Then the belly is also made ready and the intestines are taken out. This is done very carefully so that nothing will burst and ruin the good entrails and the whole body of the pig.  Then banana leaves are brought after they have been heated up in the oven to use them as wrappers for the pig. The things of which the pig dishes are made are blood, fat, the lung, the heart and the kidneys. First the lung is blown up, grated fine and combined with the other things. Then a dish is made of the heart; this delicacy is excellent and is taken to the chiefs.  The things of which the heart dish is made are the heart and fat and blood, but not the lung. Then the rest of the dishes are made from the respective ingredients. But the liver is baked I the oven to prepare it as a kava snack for the chiefs.

Then the hot rocks are taken and put on the inside of the pig. Then one takes the leaf stuffing; pigs, you see, are stuffed with 'o'a leaves called lavai. Then the pig is baked in the oven; when it is cooked it is taken out to be cup up. First the legs are cut off. Then the body of the pig is cut apart lengthwise. The head is removed and the rest cup up in three parts; the hind quarters, the back and the ribs. Then the lower jaw section is removed, at which point the pig falls apart.

The stomach, the small intestine and the large intestine are taken to the sea. The small intestine is opened up with a knife and rubbed on a rock until it is good and clean. The large intestine is turned inside out and similarly cleaned. Then also the stomach is cut in two and rubbed on a rock until it is good and clean. Then the fire is lit, they are first smoked then cooked until they are ready to be eaten.

The Preparation of Turtles Cooked in an Oven

Several people light the oven while two others prepare the turtle. The preparation however is not like that of the pig as it is cleaned out, but in the preparation of the turtle the man who is at the head of the turtle reaches for the knife and cuts the throat. Then he lays the knife aside and reaches with his left hand for the turtle's intestines which he holds firmly while the right hand enters inside to free the entrails so that they will not tear and the good entrails of the turtle will not be spoiled. Now the left hand keeps pulling things out while the right hand continues to loosen things inside. When all entrails are taken out, the left hand reaches in and holds on to the place closes to the anus of the turtle, while the right hand seizes the turtle's anus on the outside and forces it in. Then the left hand pulls it out with utmost force. Then the entrails are put aside and the man reaches in with both hands and brings out the heart and the lung.

This preparation takes place as with the pig: They dress the heart and fat and a little blood, then the lung is rubbed fine into banana leaves and this is also dressed. Then the fat and the blood of the turtle are dressed. One hundred and fifty dresses are made of a fat fish, but of a bad turtle only fifty. But always some fat and some blood are left inside of the turtle.

Then red hot rocks are taken, six or seven, and thrown into the turtle. Then the places cut open by the knife are closed off with breadfruit leaves or leaf stuffing. Then it is taken to the oven to be cooked and it is cooked lying on its back.

Then the intestines are opened up in the sea. Then they are taken back up and fried in the fire. They are then eaten by the people who do the cooking, or they are taken to the chiefs. Then the oven is emptied and the contents taken into the house where the chiefs are. And then the chiefs command: Cut the turtle up. So people cut off the front fins of the turtle, and this is as with the preparation of pork shanks, and in like manner the hind fins. They are then put aside while a young man reaches for the knife, cuts in at the chest, and runs the knife al the way down. Then he raises the lower shell and takes it away; then the young man again takes a hold and removes the rocks from the inside of the turtle. Then the young man again reaches in and takes out all the fat that was in the turtle and throws it into the broth. Now each chiefs and several people first of all partake of the broth. When they are through, only then the turtle is divided up. They take the head to the king as his portion while the front fins are the orators' portions and the hind fins those of the chief's daughters. But the young people are satisfied with the back of the fish.

The Preparation of the Fish of Chiefs, the Shark (Tanifa), for Cooking

It is first cut up into little pieces. The neck of the fish is cut through from four sides; then the gills section is removed; then the chest and belly part is cut out. When that is done it is thrown out. Only then the throat section is made ready. When the throat is prepared, the entrails are removed, the throat and the chest and belly part. Only then is the body of the fish cut and prepared. First the sides, cut in three or four lateral strips, are removed. Not until then the body of the fish is cut up. When the rump of the fish has been removed, the head is lifted off and taken to the orators. Then the neck section nearest the head is lifted off and taken to the teacher or the guests. After the chest fins of the fish have been lifted off, they are taken to the king. But the three cuts behind the breast fins of the fish are given to the multitude. Then the tail is removed and taken to the chiefs. When all are finished with the body, people turn to preparing the chest and belly part, the throat and the entrails. Then the neck part of the fish is cut off and, taken to the women. But the chest and belly part is cut off, taken and stirred in a bowl with some hot rocks, wrapped, cooked in the oven and taken to the chiefs to be eaten.

Ulua: The Preparation of A Big Travelly Fish(Ulua) for Chiefs.

This fish is cut up in eight strips and the backbone of the fish laid open.  People make these strips very nicely. Then the strips are distributed among the chiefs and orators, but the head is taken and given to the king, or the head is also taken to lofty ladies. Because it is sacred fish, the head is taken only to lofty ladies or the king.

Tuna: The Preparations of the River Eel

First the slime is rubbed off on the oven. Then it is taken out, cooked and then taken to be cut open. The tail is taken and given to the king. The remaining pieces of the fish however all the rest of the people may eat.

A special and frequently practised form of preparation of fish is one using coconut kernel juice, very appropriate especially with dry fish such as they grey mullet (anae), the bonito (atu), the mackerel, etc. Otherwise fish are mostly plaited in between coconut leaves, filia (laui'a, Pratt), or without further ingredients cooked in the oven tied in leaves (anovai, Pratt).

Frying fish in their skins directly on hot rocks (tunupa'u), a normal procedure f.i. on the Marshall Islands, is on Samoa only practised during journeys when time does not permit the construction of an oven. Entrails (tinae, Pratt) are not eaten. Cleaning fish out before they are brought ashore in not permitted; according to Pratt toio means to divide a fish into its four quarters, unafi - to remove the scales.

Vaisu: Fish Cooked in Coconut Cream

Coconuts are grated and the coconut cream is squeezed using a "tauuaga.  The fish grilled on a charcoal oven. When the cream is squeezed out and the banana leaves are also heated, they take hot rocks and move them around in the coconut cream, then bring water and pour it in (while stirring), take the banana leaves and fill them. Four or five fish each are laid in one dress. Then it is cooked. This is very good eating

An umu is the traditional method used by Samoan's for cooking food. A fire

is built and stones placed on it. When the fire is down to the embers green

bananas, breadfruit, taro, fish, and lu'au are placed on the stones. When

everything to be cooked has been placed on the umu, it is covered with

banana fronds and left to cook.

Oka

Most cultures eat raw fish: smoked salmon, sushi, Bismark herring, rollmops etc. Oka is the way Samoans prepare and serve raw fish. It consists of small bits of fish that have been left to marinate in a mixture of lemon juice, coconut cream, salt and onions.

Lu'au/Palusami

Lu'au is probably the dish that Samoa is most famous for and once eaten will never be forgotten. It is made from the leaves of the taro plant and coconut cream, however onions now tend to be added to it. The coconut cream, onions and some taro are wrapped up in whole taro leaves and, ideally, cooked in an umu. When cooked the parcel of taro leaves is opened and the contents eaten.  The taste is impossible to describe, but suffice it to say that this is truly a food fit for the Gods.  If you cannot obtain taro leaves it possible to produce a pale immitation using spinach. Take 2 pounds (1kg) of chopped spinach, two finely diced large onion and a pound of coconut cream. Boil the spinach for about 25 minutes, so that it is horribly overcooked, and fry the onions until they are soft and brown. Mix both of these together in a frying pan, add the coconut cream and salt to taste. Simmer this over a low heat for about 45 minutes.

Pe'epe'e

A general purpose sauce made from coconut cream and onions and eaten with taro, breadfruit or anything you like.

Sea

This is a Samoan delicacy that is made from the innards of a sea slug. It is normally sold in coke bottles at the food market. For the bold of heart and strong of constitution only.

Supoesi

Eaten for breakfast, this is a hot soup made from pawpaw and coconut cream. It's is worth trying once because you might like it, but there are many samoans around that won't touch it.

Supasui

A Samoan variation on chop suey, consisting of chunks of beef marinated in soy sauce, ginger, garlic and onions, which is then simmered with vermicelli, water and more soy sauce.

Povi Masima

Salt beef is the same the world over. However in Samoa it is one of the most common ways of eating beef, and most families will from time to time have large barrels of the stuff lying around.

Fausi

Traditional Tongan food incudes meat, vegetables and fruits. Common meats in Tonga are pork, chicken and fish. For a special celebration a pig is roasted over a fire on a spit. People have their own small farms and raise their own animals for food and grow their own vegetables. Vegetables include tomato, carrot, spinach, cabbage, pumpkin, onion and talo (like potato). Usually vegetables are cooked by boiling, steaming or baking.

Often leaves like taro or banana are used in cooking to wrap the vegetables and for serving. Tongan people grow their own fruit like banana, watermelon, mango, oranges, avocado, coconuts and sugar cane.

In Tonga they sometimes use an umu for cooking. An umu is an underground oven. To make an umu :

Step 1 : Dig a big hole in the ground.

Step 2 : Make a fire with wood in the hole, place in rocks.

Step 3 : Remove ashes when rocks are really hot.

Step 4 : Place food (meat and vegetables) in the hole.

Step 5 : Cover with banana leaves then seal over with matting and leave for several hours.

 Lu-Pulu

Ingredients :

* one small can of corned beef.

* ten or more spinach or talo leaves.

* one small bottle of thickened cream.

* chopped onions.

* aluminium foil.

Method :

Step 1: Cut the foil and spread out in a square shape.

Step 2 : Arrange the spinach leaves onto the foil. Make sure that there are no gaps.

Step 3 : Slice the corned beef and lay it on the leaves.

Step 4 : Put the onions on the meat.

Step 5 : Spread the thickened cream all over the corned beef.

Step 6 : Fold it up by the leaves then fold over the foil, cook in an oven.

Serving : Serve with steamed taro, mixed sliced vegetables, salt and a glass of watermelon drink.

 Vai siaine

Ingredients :

* Whole bunch of ripe bananas

* Water

* Coconut

Method :

Step 1 : Peel and slice all the bananas.

Step 2 : Half fill a big pot with water and cream and bring to the boil.

Step 3 : Tip the sliced bananas in and continue to boil.

Step 4 : Boil for approximately five minutes. When the steam comes up from the pot then you know its cooked.

Serving : Serve in a bowl or on a plate.

'Otai

Ingredients :

* Half a watermelon

* Pineapple

* Apples

* Sugar

* Water

* Coconut

Method :

Step 1 : Grate watermelon from skin into a bowl, remove seeds.

Step 2 : Grate apples and pineapple into the bowl.

Step 3 : Pour in coconut milk or cream, mixing.

Step 4 : Add cold water.

Step 5 : Sweeten with sugar and refrigerate.

Serving : When cold pour into glasses for drinking.

Lu Sipi

Ingredients :

* Talo leaves

* Coconut cream

* Lamb meat

* Onions

* Foil

Method :

Step 1 : Place aluminium foil on bench.

Step 2 : Arrange talo leaves overlapping on foil.

Step 3 : Cut lamb meat into cubes and place on talo leaves.

Step 4 : Slice onions and place in talo leaves on meat.

Step 5 : Pour on coconut cream. Fold over leaves.

Step 6 : Fold it up with aluminium foil and put in oven and bake.

Serving : Serve on a plate.

To'okutu

Ingredients :

* Flour

* Cold water

* Coconut

Method :

Step 1 : Place flour into a bowl.

Step 2 : Scrape the coconut out from the coconut shell adding to the flour then mix it together.

Step 3 : Pour in cold water slowly.

Step 4 : Make small balls of dough.

Step 5 : Place balls of dough into coconut shells and cook in oven (cover with aluminium foil or banana leaves). You can use an aluminium foil or a bananas leaves to wrap the dough.

Step 6 : Cook for one hour or until ready.