Oka

Marinated Fish or Mussels
Note:
Oka may be served as a main dish or a side dish.
Ingredients:
3 pounds chopped fresh fish or mussels, cut into small squares
2 cups coconut milk, purified
1 cup water
1 cup onions, chopped
1 cup cucumbers, chopped
1 cup tomatoes, diced
Chili pepper, diced
Juice of 2 limes
Salt and pepper, to taste
Directions:

1. Mix all ingredients together in a large bowl.
2. Refrigerate for 1/2 hour to an hour.
3. Serve with taro or breadfruit, either boiled or cooked in an umu (ground oven).

Lu’au Pisupo

Corned Beef in Taro Leaves
Ingredients:
1 small can corned beef
1 cup onions, chopped
Black pepper to taste
10 young taro leaves
Banana leaves
Directions:

1. Scoop 3 tablespoons corned beef into each young taro leaf. Add onions and pepper. Close outside edges of the leaf to enclose the meat. Repeat 10 times.
2. Wrap packages in banana leaves, twisting the top together.
3. Bake in an umu (ground oven) for an hour.
4. Serve with taro or breadfruit, either boiled or cooked in an umu.

Hint:
Aluminum foil can be substituted for banana leaves. A 350°F oven can be used instead of an umu.

Palusami

Coconut Cream in Taro Leaves
Ingredients:
5 fresh coconuts, grated
Onions, to taste
Salt, to taste
Young taro leaves
Banana leaves
Directions:

1. Add warm water to the grated coconuts and strain through a cheesecloth to make coconut milk. Refrigerate the coconut milk. Skim the coconut cream off the top.
2. Add salt and onion to the coconut cream.
3. Lay 4 taro leaves flat, with 1 big one on the bottom and 3 smaller ones on top. (A bigger leaf can be broken into smaller leaves.) Place leaves in hand and close hand slightly to make leaves into a bowl shape.
4. Pour a small cup of coconut cream mixture inside the leaf structure and close outside edges of the leaves to enclose the mixture, making the leaves like a ball.
5. Wrap total package in banana leaves, twisting the top.
6. Cook for about an hour in an umu (ground oven).
7. Serve with taro or breadfruit, either boiled or cooked in an umu.

Yields:
10 servings
Hint:
Canned coconut cream can be substituted for fresh coconut cream. Aluminum foil can be substituted for banana leaves. A 450°F oven can be used instead of an umu.

Pani Popo

Samoan Rolls
Ingredients:
5 3/4 to 6 1/4 cups all-purpose flour
1 package yeast
2 1/4 cups milk
1 tablespoon shortening, margarine, or butter
1 teaspoon salt
1 tablespoon sugar
1 cup sugar
2 cans coconut milk
Directions:

1. Mix 2 1/2 cups flour with yeast.
2. In a saucepan, heat and stir milk, 1 tablespoon sugar, shortening, and salt until warm and shortening almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
3. Using a spoon, stir in as much remaining flour as you can to make a moderately stiff dough that is smooth and easy to pull. This takes about 6 to 8 minutes.
4. After placing shortening on hands (to add moisture to rolls and make them easier to handle), shape dough into a ball and put in a greased bowl.
5. Turn it on both sides to grease the whole ball of dough. Cover and let rise in the oven on the top rack (place below it a pan with some hot water) for about 45 minutes. The steam from the hot water will help it to rise. Punch dough down. Roll 18 balls and cover for 10 minutes.
6. Mix 2 cans coconut milk with 1 cup sugar. Add more sugar if sweeter is preferred. Using 2, 13- by 9- by 2-inch pans, pour half of the mixture in each pan. Put in 9 bread rolls on top of each pan.
7. Bake at 375°F for approximately 20 minutes.

Koko Araisa

Note:
Koko araisa is a sweetened rice soup. This dish may be eaten for breakfast or enjoyed as a treat or dessert.
Ingredients:
3 cups rice
6 cups water
2 cups coconut milk
1 cup sugar
1 cup cocoa powder
Directions:

1. Put the rice and water in a large pot and boil until rice is cooked.
2. Add coconut milk to the rice mixture. Add sugar.
3. Mix cocoa powder with hot water to form a thick liquid and add to the rice mixture. Make sure the cocoa is fully mixed into the liquid in the pot.
4. Simmer for 5 minutes.
5. The dish should have the texture of creamy soup. Sweeten to taste.

Hint:
Evaporated milk may be substituted for coconut milk.

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