Six recipes from case studies – featuring key local products , their history and traditions, characteristics and use.
Cocoa is synonymous with Samoan cuisine and every Samoan grew up with the comforting aroma of freshly brewed local cocoa (koko samoa) brewing in their home. In this recipe, Dora uses koko as an innovative seasoning for fresh local tuna. Dora cooks the tuna in Samoa’s uniquely smoky virgin organic coconut oil, made in the villages.
Watercress, Known as Kapisi Vai, is also popular in Samoa and grows abundantly in Samoa’s many streams.
“Miti” is Fijian coconut dressing, all purpose dip and dressing made from fresh coconut cream. This is very much a Fijian dish and is the kind of interpretation that many of Fiji’s chefs young chefs are now learning from masters like Shailesh Naidu.