Tokelau is located in the continent of Oceania. It has Kiribati to the north, the Pacific Ocean to the east, the Cook Islands to the southeast, Samoa, American Samoa, Niue, and Tonga to the south, Fiji, Wallis and Futuna to the southwest, and Tuvalu to the west.
The capital is Nukunonu.
The official language is Polynesian.
The climate is tropical for the most part with average temperatures in the low 80’sF.
The staple food are fish, coconuts, rice, flour, sugar, sweet potatoes, bananas, avocados, citrus fruits and a variety of vegetables (https://recipes.fandom.com/wiki/Tokelauan_Cuisine#:~:text=Overview%20of%20Tokelauan%20Cuisine%20History,-Tokelau%20is%20represented&text=Fish%20is%20the%20staple%20meat,and%20in%20soups%20or%20stews).
KEKE PUA’A (https://www.youtube.com/watch?v=_AOiiEx4Moc):
- 1-1/2 tsp yeast
- 1-1/2 C warm water
- 1 tsp sugar
- 2 TBSP olive oil
- 2-1/2 C flour
- Put the yeast, warm water and sugar in a bowl and stir. Set aside for 5 minutes.
- Then add ½ tsp salt.
- Pour in olive oil and stir until combined.
- Add the flour to the mixture.
- Knead all the ingredients (you can use hands or a mixer). Knead until the dough is well combined, about 8-10 minutes.
- Add flour if the dough is sticky (1/4 C flour).
- Sprinkle flour and knead the dough with hands until the dough is elastic feeling, but not sticky.
- Cover the dough with plastic wrap and set aside to rise, about 2 hours.
- 1 lb. ground pork
- 2 stems of green onions, thinly sliced
- 1 tsp ginger root, peeled and grated
- 1 tsp garlic clove, crushed
- 2 TBSP soy sauce
- 1 tsp sugar
- Add the ground pork, green onions, garlic, ginger root, and soy sauce together and mix to combine, about 3-5 minutes.
- Then add 1 tsp sugar and continue to mix until well incorporated.
- Boil water (if using an instant pot, use about 2-3 C of water and put on saute until the water has boiled).
- Knead the risen dough for about 5 minutes.
- Make small golf-size balls from the dough and roll the ball into a circle (don’t worry, it doesn’t need to be perfect).
- Add a spoon full of the filling in the center of the dough and ensure to seal off the opening of the dough by pinching the sides keeping a ball shape.
- Cut parchment paper into squares to put underneath the dough ball.
- If using an instant pot to steam the buns, put the steamer basket of your choice into the pot, and set 3-4 buns inside the basket (whatever fits comfortably). Do not over fill the basket.
- Let the buns steam for 20-25 minutes (time may vary based on instant pot vs pan steamer).
- You can also put the buns in the oven to bake.
- Bake at 350F for 15-20 minutes.
EASY CUCUMBER SALAD (https://thestayathomechef.com/cucumber-salad/):
- 2 English cucumbers, thinly sliced
- 1 tsp salt
- 1 red onion, thinly sliced
- 1 C distilled white vinegar
- ½ C water
- ½ C granulated sugar
- 2 TBSP fresh dill, minced
- Season cucumbers with salt in a large bowl and let sweat 1 hour.
- Drain liquids and toss cucumbers with onion slices.
- In a small saucepan over high heat, pour in white vinegar and water and stir in sugar until dissolved and liquid turns clear, 3 to 5 minutes.
- Pour over cucumbers and onions.
- Stir in dill.
- Cover with plastic wrap and refrigerate 1 hour.
- Serve cold or at room temperature.
SUGAR FREE, FAT FREE PINEAPPLE PIE (https://www.justapinch.com/recipes/dessert/pie/sugar-free-fat-free-pineapple-pie.html):
- Sugar free graham cracker pie shell
- 12 oz. carton fat free sour cream
- Large box jello sugar free instant vanilla pudding
- Large can crushed pineapple (do NOT drain)
- Sugar free cool whip
- Mix sour cream, pineapple (undrained), and jello pudding together.
- Pour into the pie crust.
- Put in the fridge for at least an hour or so and spread cool whip on top.