This week, the country we randomly picked was Samoa. I found this website SamoaFood.com listing some recipes from this island nation. Some of the prominent recipes required taro leaves which we didn’t know how to source in Barcelona. There was also a dish similar to ceviche but Miriam’s family were not really accustomed to raw fish. In the end, we settled on these two dishes using coconut milk:
- Kale moa – Basically, chicken curry. The recipe is very similar to the curry version we have in the Philippines. It’s light and not spicy. 7/10. Recipe here.
- Suafa’i – It’s a dessert banana soup containing tapioca balls. 8/10. Recipe here. We enjoyed it but the problem was we bought the wrong type of tapioca balls so it took a long time to cook. It’s also very similar to a dish in the Philippines called ginataan. The main difference is that the banana pieces are typically still whole and we typically add jackfruit.
Kale moa Suafai
