Baku Kitchen! An independent reference of traditional food

Samoa

23 dishes.

‘AvaKava root infusion served in a coconut-shell cup at formal ceremony.salad & sideFa’alifu KaloTaro chunks simmered in coconut cream with onionbread & pastryFa’apapaDense coconut bread pressed flat and baked in the umu until the edges caramelisedessertFa’ausiGrated taro or bread squares drowned in thick caramelised coconut saucestreet foodKeke Pua’aSteamed or baked buns filled with seasoned minced pork.breakfastKoko AlaisaRice simmered with local cocoa and sugar until dark, sweet and slightly bitterdrinkKoko SamoaRustic hot cocoa brewed from roasted local beans, grainy and bittersweetfermented & pickledMasiBreadfruit fermented in leaf-lined pits; sour dough baked into dense cakes.snackMasi SamoaCrumbly coconut shortbread biscuit, dry and lightly sweet; dunked in koko.mainOka i’aRaw fish marinated in lemon, coconut cream, onion and chiliPaloloSea worms swarming once a year, scooped by net and eaten raw or fried on toastPalusamiCoconut cream baked in taro-leaf parcels in the umu, rich and silkystreet foodPanikekeDeep-fried round banana pancake balls sold in bags, sweet snackbread & pastryPanipopoSoft buns baked in a sweet coconut cream saucemainPisupoTinned corned beef fried with onion or baked in taro leaves, gifted by the casecharcuterie & curedPovi MasimaSalt-cured beef brisket simmered and served with taro or ricemainSapasuiSamoan chop suey of glass noodles simmered with soy and meatbreakfastSuafa’iRipe banana porridge thickened with tapioca and coconut creamdessertSupoesiRipe papaya simmered in sweetened coconut cream; eaten hot or chilled.mainUmuAbove-ground oven of hot volcanic stones cooking pork, taro and fish.drinkVai NiuWater from a young coconut, drunk straight from the shell.wine & spiritVailimaCrisp Samoan lager, the standard beer at family gatherings and beach falesdessertVaisaloThick coconut porridge with young coconut flesh and starch; served warm.

  • ‘Ava

    Kava root infusion served in a coconut-shell cup at formal ceremony. Ready in 20 min prep and 15 min cooking.…

  • Fa’alifu Kalo

    Taro chunks simmered in coconut cream with onion. Ready in 20 minutes prep and 40 minutes cooking. Serves 4. A…

  • Fa’apapa

    Dense coconut bread pressed flat and baked in the umu until the edges caramelise. Ready in 20 minutes prep and…

  • Fa’ausi

    Grated taro or bread squares drowned in thick caramelised coconut sauce. Ready in 20 minutes prep and 40 minutes cooking.…

  • Keke Pua’a

    Steamed or baked buns filled with seasoned minced pork. Ready in 45 minutes prep and 25 minutes cooking. About 16…

  • Koko Alaisa

    Rice simmered with local cocoa and sugar until dark, sweet and slightly bitter. Ready in 10 minutes prep and 45…

  • Masi

    Breadfruit fermented in leaf-lined pits; sour dough baked into dense cakes. A fermented & pickled recipe from Samoa.

  • Masi Samoa

    Crumbly coconut shortbread biscuit, dry and lightly sweet; dunked in koko. Ready in 25 minutes prep and 25 minutes cooking.…

  • Panikeke

    Deep-fried round banana pancake balls sold in bags, sweet snack. Ready in 15 minutes prep and 25 minutes cooking. Makes…

  • Panipopo

    Soft buns baked in a sweet coconut cream sauce. Ready in 30 minutes prep and 35 minutes cooking. 12 buns.…