Samoa is located in the continent of Oceania. It has the Pacific Ocean all around it, Tonga to the far south, Fiji to the far southwest, Wallis and Futuna to the far west and Tuvalu to the far northwest.
The capital is Apia.
The official language is Samoan.
The climate is tropical and humid. Temperatures range from 73F to 86 F. There are occasional typhoons.
The staples are pork, chicken, fish, taro, breadfruit, other root vegetables, bananas, mangos, papaya, star fruit, pineapple, coconut cream and milk and so more island foods (https://www.samoa.travel/discover/our-food-and-cuisine/samoan-food/).
SAMOAN FISH SALAD OKA A’I (https://www.internationalcuisine.com/samoan-fish-salad/):
- 1 lb. Tuna (you can use any fresh fish you like just make sure it is really fresh)
- ½ C lemon or lime juice, fresh squeezed
- ¼ onion, diced
- 2 green onions
- 2 small tomatoes, diced
- 1 cucumber, peeled, seeded and diced
- 1 C coconut milk
- 1 serrano minced (optional)
- Salt to taste
- Cut up your fish into bite size pieces.
- Put in a bowl and cover with the fresh squeezed citrus fruit.
- Marinate for about 10 minutes or until you finish cutting up the other vegetables. The citrus cooks the diced fish quickly.
- Dice up the vegetables to similar bite size pieces.
- Drain the citrus from the fish and add in the vegetables.
- Add in the coconut milk.
- Add salt to taste.
- Refrigerate for about an hour to let all the favors meld together and serve.
- 1 package (2-1/4 tsp) Active dry yeast
- 3 TBSP warm water
- 1 can coconut milk (14-15 oz divided in half)
- 4 TBSP unsalted butter
- 1 large egg
- ¼ C powdered milk (I used full fat milk)
- ½ C sugar
- ½ ~1 tsp salt
- 3-1/2 C to 3-3/4 C all-purpose flour
- 2-3 TBSP raw sugar (optional for the top)
- In a standing mixer combine 3 TBSP lukewarm water and yeast. Let it sit and dissolve for about 5 minutes.
- Meanwhile in a microwave safe medium bowl, combine 1 C coconut milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted. Lightly whisk in the egg and powdered milk to the butter mixture (if the mixture is too hot, let it cool to a warm mixture to prevent eggs from curding).
- Dump everything into the yeast mixture.
- Mix for 2 minutes at medium speed. Add 3-1/2 C of flour and continue mixing dough.
- Add in enough additional flour (if needed) to make soft dough.
- Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want airy bread.
- Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
- Punch the dough down.
- At this point, the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide dough into 12 equal pieces. Shape into ball.
- Place in greased 12-inch round pan and bake. You may refrigerate before baking for up to 24 hours.
- Preheat the oven to 350F. Add the remaining coconut milk in the pan. Brush the top of the loaf with coconut milk and sprinkle with sugar.
- Bake until the crust is deep golden brown, and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
- Remove from the baking pan and let it cool. I like to eat mine when it is still warm.
VAIMELENI DRINK (https://www.food.com/recipe/vaimeleni-samoan-watermelon-drink-457029):
- 1 medium watermelon
- ¾ C coconut, grated
- 2-1/4 C coconut milk
- 4-1/4 C water (1 liter)
- 4 TBSP lemon juice
- 2-1/4 C crushed pineapple
- Sugar to taste
- Ice cube, for serving
- Use a fork or spoon to scrape out the watermelon flesh into a large bowl. Catch the juice too, so you end up with a chunky kind of slush. Remove seeds with a spoon.
- Add everything else, except for the sugar and ice, and mix well. As with the vaifala, mix and taste, dilute and sweeten, until you have the taste you like.
- Chill and serve over ice, in a tall glass with a spoon. And be sure to stir it well before you present it, just so the fruit is well-distributed, and the coconut milk is incorporated.