Talofa! Take your taste buds
to the South Pacific. Located east of the international dateline
just under the equator, the Samoa archipelago is roughly halfway
between Hawai‘i and New Zealand. It consists of two volcanic
islands, Upolu and Savai‘i, and several small islets.
Just like Hawai’i, Fa’a Samoa or the “traditional
Samoan way” is rich in culture, especially when it comes
to food. The Umu, a customary above-the-ground oven heated by
lava rocks, is a unique method of cooking Samoan foods. It is
usually used only for special Sunday meals or feasts at celebrations.
Samoan cuisine is characterized by coconut milk and cream. Other
staples include taro, bananas, breadfruit, pork or chicken, and
fresh-caught seafood. You will notice that Samoan dishes are
not heavily spiced or seasoned when you try these recipes at
Oka I’a (Raw Fish in Coconut Cream)
3 lbs. raw fish
2 cups coconut milk
1 cup water
1 cup crabmeat
1 cup diced onions
1 cup sliced cucumbers
*salt and pepper to taste
In a large bowl, combine and mix all the ingredients, then serve
Fa’alifu Fa’i (Banana Soup)
2 bunches green bananas
2 cans coconut milk
1 cup diced onions
*use salt to taste
First, peel the bananas. Then, place the peeled bananas in a
large pot. Cover with water completely and bring to a boil. Continue
cooking until bananas are tender. Drain the water. Then add the
rest of the ingredients and bring to a boil again, stirring occasionally.
Sauce should be thick in consistency when done. Serve hot.
1 lb. ripe bananas
1 tsp. vanilla
1 cup coconut milk
*use lemon zest and sugar to taste
First peel the bananas. Then, mash the bananas in a large bowl
until smooth. Next, mix in the coconut milk and vanilla. Then,
stir in the lemon zest and sugar. Finally, serve over ice.
Now that you have a little taste of Samoan cuisine, you can actively
learn more about Samoa by joining Hawai’i Pacific University’s
United Samoan Organization.
For more information contact the club via e-mail: email@example.com
or firstname.lastname@example.org (Advisor).