Skip to main content

Cooking Around the World: Samoa

We traveled by tabletop to Samoa for dinner last week in our Cooking Around the World Adventure. I am just finally getting around to blogging about it. I figured that I'd better catch up since we've already cooked from our next country.

When I read that one of the most important aspects of the Samoan cuisine is that it is not heavily spiced and is characterized by the use of coconut milk and cream, I had not idea just how un-heavily spiced it would be...or how much coconut milk and cream I would be using. This dinner was not a hit. D called it 'blank.'

Some of the most popular Samoan foods are taro, bananas, coconut, breadfruit, shellfish, pork and chicken. A traditional method of cooking uses a Samoan umu, an above-ground stone oven heated by glowing hot lava rocks. The food is placed on the rocks, braided into coconut fronds or wrapped in banana leaves.

A bit about Samoa...

Samoa is an island nation in the South Pacific Ocean. While it has been inhabited for thousands of years, the first settlers were migrants from Southeast Asia. Europeans arrived in the 1700s, but did not begin to settle the islands until the 1830s. At the beginning of the 20th century, the Samoan islands were divided. The eastern half of the islands were designated as a territory of the United States, called American Samoa; the western islands became part of Germany and were called Western Samoa. In 1914 Western Samoa fell under New Zealand's control. The islands became a fully independent nation in 1962.

A few interesting facts...

In area, Samoa is slightly smaller than Rhode Island.

Canned tuna is Samoa's most important export.

Young men are in charge of the food, including the collecting and the cooking.

It is acceptable for parents who have too many sons, to raise the youngest boy as a daughter. He is known as a fa’afafine, is given a girl’s name and wears feminine clothing. He is even allowed to use the ladies bathroom.

What we made... [click title to go to original recipe post]

Alaisa Fa'apopo (Coconut Rice)

Sua I'a (Fish Soup) 

We're done with Samoa. Here's hoping that our next stop, San Marino, is a little bit more excited for our tastebuds!


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur