Food, eating habits and cusine of Samoa

Samoa endowed with rich natural resources has various cuisines to offer. Ingredients are guaranteed fresh picked from the mountainous inland and the Pacific waters. Along with distinctive cookery passed on by Samoan ancestors, native gastric masterpieces are spectacles to behold. No wonder, this has been preserved by small communities.

Local recipes commonly involve coconut milk and cream for that secret cooking trick. Typical protein constituents include chicken, seashells, and pork. Adding up some more flavour are fruits and vegetables like banana, breadfruit, coconut, and taro. These make local cuisines served on coconut fonds and banana leaves absolutely sumptuous ideal for the family meal.

Genuine cookery is another specialty of indigenous catering. Umu and Oka are two of the most prominent meal preparation utilized by the locals. Umu is a traditional way of cooking characterized by grilling food through hot lava rocks placed over the fire built. Oka is another customary means of serving raw fish marinated on coconut cream and spices (salt, onion, and lemon juice). Indeed, there is an affluent variety of provisions for the meticulous taste buds of people.

Samoan menu is compact with several dishes perfect for villagers. Luau which is a delectable mix of coconut cream, taro, and onions cooked in an umu, forms the main attraction among the list of ethnic dishes. This works best along with Samoa’s priced beverage known as Kava. Other delicacies include Fausi (taro dessert), Provi Masima (salted beef), Pe’epe’e (sauce from coconut cream and onion), Sea (sea slug specialty), Supoesi (hot soup), and Supasui (assorted vegetable).