18 Delicious Samoan Recipes Authentic

Ready to spice up your kitchen with some island flavors? Dive into the heart of the Pacific with our roundup of 18 Delicious Samoan Recipes Authentic to your table. From savory mains to sweet treats, these dishes are a celebration of Samoa’s rich culinary heritage, perfect for home cooks looking to explore new tastes. Let’s get cooking and bring a taste of the tropics to your dinner plate tonight!

Pani Popo (Samoan Coconut Buns)

Growing up in a multicultural neighborhood, I was lucky enough to be introduced to a variety of international cuisines at a young age. One dish that always stood out to me was Pani Popo, a sweet and fluffy Samoan coconut bun that’s perfect for any occasion. Today, I’m excited to share my take on this delightful treat, which has become a staple in my kitchen.

Ingredients

• Flour – 3 cups
• Sugar – 1/2 cup
• Yeast – 2 1/4 tsp
• Warm water – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Butter – 1/4 cup, melted

Instructions

1. In a large bowl, combine flour, sugar, and yeast. Mix well.
2. Add warm water to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 350°F (175°C).
6. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place in a greased baking dish.
7. In a small bowl, mix coconut milk and melted butter. Pour this mixture over the dough balls. Tip: Make sure each bun is well-coated for maximum flavor.
8. Bake for 25-30 minutes, or until the buns are golden brown and the coconut sauce is bubbly. Tip: Check the buns at the 20-minute mark to prevent overbaking.
9. Remove from the oven and let cool slightly before serving.

Rich in flavor with a soft, pillowy texture, these Pani Popo buns are a true delight. Serve them warm with a drizzle of the remaining coconut sauce for an extra indulgent treat.

Palusami (Samoan Taro Leaves in Coconut Cream)

Many of my fondest memories involve sharing meals with friends from around the world, and one dish that always stands out is Palusami. It’s a simple yet rich Samoan delicacy that wraps you in comfort with its creamy coconut and earthy taro leaves.

Ingredients

• Taro leaves – 10
• Coconut cream – 2 cups
• Onion – 1, thinly sliced
• Salt – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the Palusami.
2. Wash the taro leaves thoroughly under cold running water to remove any dirt, then pat them dry with a clean towel.
3. Layer the taro leaves in a baking dish, placing a few slices of onion and a sprinkle of salt between each layer.
4. Pour the coconut cream evenly over the layered taro leaves, ensuring all leaves are lightly coated.
5. Cover the baking dish tightly with aluminum foil to trap the steam, which helps in cooking the leaves tenderly.
6. Bake in the preheated oven for 45 minutes, then remove the foil and bake for an additional 15 minutes to slightly thicken the coconut cream.
7. Let the Palusami rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Every bite of Palusami offers a creamy texture with a subtle earthiness from the taro leaves, perfectly balanced by the sweetness of coconut cream. Serve it alongside grilled fish or chicken for a complete meal that transports you straight to the islands.

Sapasui (Samoan Chop Suey)

Today, I’m thrilled to share a dish that’s close to my heart and sure to warm yours—Sapasui, or Samoan Chop Suey. This one-pot wonder is a staple in my kitchen, especially on busy weeknights when I crave something hearty yet simple to whip up. It’s a beautiful blend of flavors that reminds me of family gatherings and the joy of sharing good food.

Ingredients

• Vermicelli noodles – 8 oz
• Chicken thighs – 1 lb, boneless, cut into bite-sized pieces
• Soy sauce – ¼ cup
• Vegetable oil – 2 tbsp
• Garlic – 3 cloves, minced
• Onion – 1 medium, diced
• Water – 4 cups

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Add chicken pieces to the pot, stirring occasionally until they’re no longer pink on the outside, about 5 minutes.
4. Pour in soy sauce and stir to coat the chicken evenly, letting it cook for another 2 minutes to absorb the flavors.
5. Add water to the pot, bringing the mixture to a boil before reducing the heat to a simmer. Let it cook uncovered for 20 minutes.
6. Break vermicelli noodles into thirds and add them to the pot, stirring to submerge them in the liquid. Cook for 5 minutes, or until the noodles are tender.
7. Remove the pot from heat and let it sit for 5 minutes to allow the noodles to absorb any remaining liquid.

Perfectly tender noodles and succulent chicken pieces make this dish a comforting meal that’s both satisfying and easy to love. Serve it with a side of steamed vegetables for a complete meal, or enjoy it as is for a simple, flavorful dinner.

Fa’alifu Fa’i (Samoan Green Banana in Coconut Cream)

Growing up in a household where Pacific Islander cuisine was a staple, I’ve always had a soft spot for dishes that bring comfort and warmth to the table. Fa’alifu Fa’i, a traditional Samoan dish made with green bananas and coconut cream, is one of those recipes that feels like a hug in a bowl. It’s simple, hearty, and incredibly satisfying, especially on a chilly evening.

Ingredients

• Green bananas – 6
• Coconut cream – 2 cups
• Salt – 1 tsp
• Water – 4 cups

Instructions

1. Peel the green bananas and cut them into 2-inch pieces. Tip: To prevent staining your hands, lightly coat them with oil before peeling.
2. In a large pot, bring 4 cups of water to a boil over high heat.
3. Add the banana pieces to the boiling water and cook for 15 minutes, or until they are tender but not mushy. Tip: Test the doneness by piercing a piece with a fork; it should slide in easily.
4. Drain the bananas and return them to the pot.
5. Pour the coconut cream over the bananas and add 1 tsp of salt. Stir gently to combine. Tip: For a richer flavor, you can simmer the mixture on low heat for an additional 5 minutes, stirring occasionally.
6. Remove from heat and let it sit for 2 minutes before serving.

Delightfully creamy with a subtle sweetness from the bananas, Fa’alifu Fa’i is a dish that’s both comforting and exotic. Serve it warm as a side dish or enjoy it on its own for a light meal. For an extra touch, sprinkle some toasted coconut flakes on top for added texture and flavor.

Oka I’a (Samoan Raw Fish Salad)

Kicking off our culinary journey today, I stumbled upon a dish that’s as refreshing as a ocean breeze on a hot summer day—Oka I’a, a Samoan raw fish salad that’s simplicity at its finest. I remember my first bite; the citrusy tang mixed with the creamy coconut milk was a game-changer for my palate.

Ingredients

• Fresh tuna – 1 lb
• Coconut milk – 1 cup
• Lime juice – ½ cup
• Red onion – ½, thinly sliced
• Salt – 1 tsp

Instructions

1. Cut the fresh tuna into ½-inch cubes, ensuring all bones are removed.
2. In a large bowl, combine the tuna cubes with lime juice, making sure each piece is well-coated. Let it marinate in the refrigerator for 20 minutes to ‘cook’ the fish in the citrus.
3. After marinating, drain the excess lime juice from the bowl.
4. Add the thinly sliced red onion and salt to the marinated tuna, gently mixing to combine.
5. Pour the coconut milk over the mixture, stirring lightly to ensure everything is evenly coated.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

With its velvety texture and a perfect balance of tangy and creamy, Oka I’a is a testament to the beauty of simple ingredients coming together. Serve it chilled with a side of crispy plantain chips for an unexpected crunch that complements the dish beautifully.

Lu’au (Samoan Taro Leaves with Corned Beef)

Today, I stumbled upon a dish that took me straight back to my childhood summers in Hawaii—Lu’au, a comforting blend of Samoan taro leaves and corned beef. It’s a humble yet rich dish that’s perfect for those days when you crave something hearty but don’t want to spend hours in the kitchen.

Ingredients

• Taro leaves – 1 bunch
• Corned beef – 1 can (12 oz)
• Coconut milk – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Wash the taro leaves thoroughly under cold water, then chop them into bite-sized pieces, discarding the stems.
2. In a large pot over medium heat, sauté the diced onion and minced garlic until translucent, about 3 minutes.
3. Add the chopped taro leaves to the pot, stirring occasionally until they begin to wilt, roughly 5 minutes.
4. Open the can of corned beef and add it to the pot, breaking it apart with a spoon to mix well with the taro leaves.
5. Pour in the coconut milk and add the salt, then reduce the heat to low. Let the mixture simmer for 20 minutes, stirring occasionally to prevent sticking.
6. Tip: If the mixture seems too thick, add a little water to reach your desired consistency.
7. Tip: For an extra layer of flavor, you can add a pinch of black pepper or a dash of soy sauce to taste.
8. Tip: Make sure to stir gently to keep the taro leaves from breaking apart too much.
9. After simmering, remove the pot from the heat and let it sit for 5 minutes before serving.

Now, the Lu’au is ready to enjoy! The taro leaves should be tender, with the corned beef and coconut milk creating a creamy, savory sauce that’s utterly addictive. Serve it over steamed rice for a complete meal that’s both satisfying and steeped in tradition.

Keke Pua’a (Samoan Pork Buns)

Just last weekend, I found myself craving something hearty and unique, leading me to whip up a batch of these fluffy, savory Keke Pua’a. There’s something about the combination of soft bread and juicy pork that feels like a hug from the inside.

Ingredients

• Flour – 3 cups
• Yeast – 1 tbsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Water – 1 cup, warm
• Pork – 1 lb, cooked and shredded
• Soy sauce – 2 tbsp

Instructions

1. In a large bowl, mix flour, yeast, sugar, and salt. Tip: Ensure your water is warm to the touch but not too hot to kill the yeast.
2. Gradually add warm water to the dry ingredients, stirring until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, mix the shredded pork with soy sauce in a bowl. Tip: For extra flavor, let the pork marinate for at least 30 minutes.
6. After the dough has risen, punch it down and divide it into 12 equal pieces.
7. Flatten each piece, add a spoonful of the pork mixture, and seal the dough around the filling.
8. Place the buns on a baking sheet, cover, and let them rise for another 30 minutes.
9. Preheat your oven to 350°F and bake the buns for 20-25 minutes or until golden brown.

Out of the oven, these buns are a perfect blend of soft and slightly chewy with a flavorful pork filling that’s just the right amount of salty. Serve them warm with a side of spicy mayo for an extra kick.

Supoesi (Samoan Papaya Soup)

Just the other day, I stumbled upon a recipe that took me straight back to my childhood summers spent in Samoa—Supoesi, a comforting papaya soup that’s as nourishing as it is simple to make. It’s one of those dishes that proves you don’t need a long list of ingredients to create something truly special.

Ingredients

• Green papaya – 1, medium, peeled and cubed
• Coconut milk – 2 cups
• Water – 4 cups
• Salt – 1 tsp

Instructions

1. Peel the green papaya, remove the seeds, and cut into 1-inch cubes. Tip: Use a sharp knife for easier peeling and cubing.
2. In a large pot, bring 4 cups of water to a boil over high heat. Tip: Covering the pot will help it boil faster.
3. Add the papaya cubes to the boiling water and reduce the heat to medium. Let it simmer for 15 minutes, or until the papaya is tender when pierced with a fork.
4. Pour in the coconut milk and stir gently to combine. Tip: Stirring too vigorously can cause the coconut milk to separate.
5. Add 1 tsp of salt, stir, and let the soup simmer for another 5 minutes to allow the flavors to meld.
6. Remove from heat and let it sit for 2 minutes before serving.

Freshly made Supoesi has a creamy texture with a subtle sweetness from the papaya, balanced by the richness of the coconut milk. Serve it warm with a side of crusty bread for dipping, or chill it for a refreshing summer soup.

Fa’apapa (Samoan Coconut Bread)

Sometimes, the simplest recipes bring the most comfort, and that’s exactly what Fa’apapa does for me. This Samoan Coconut Bread is a staple in my kitchen, especially when I crave something sweet yet subtly tropical. Let me share how I make this delightful bread that’s perfect with a cup of tea or as a quick snack.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Coconut milk – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the flour, sugar, baking powder, and salt until well combined.
3. Slowly add the coconut milk to the dry ingredients, stirring until the batter is smooth. Tip: Don’t overmix to keep the bread tender.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 45 minutes to avoid overbaking.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This step ensures the bread doesn’t become soggy.

Vibrant with coconut flavor and wonderfully moist, this Fa’apapa is a joy to slice and serve. I love it lightly toasted with a smear of butter or alongside fresh fruit for a delightful contrast.

Povi Masima (Samoan Corned Beef)

Zesty flavors and hearty meals are what I live for, and today, I’m sharing a dish that’s close to my heart—Povi Masima, or Samoan Corned Beef. It’s a simple yet flavorful dish that reminds me of family gatherings and the comfort of home cooking.

Ingredients

• Corned beef – 1 can (12 oz)
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Water – 1 cup
• Oil – 1 tbsp

Instructions

1. Heat oil in a large skillet over medium heat (350°F).
2. Add diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
3. Open the can of corned beef and add it to the skillet, breaking it apart with a spoon.
4. Pour in water and stir to combine, then let it simmer for 10 minutes, stirring occasionally to prevent sticking.
5. Once the mixture has thickened slightly and the flavors have melded, remove from heat.

Every bite of Povi Masima is a burst of savory goodness, with the corned beef’s richness perfectly balanced by the sweetness of the onions. Serve it over steamed rice or with a side of fresh vegetables for a complete meal that’s sure to satisfy.

Samoan Chicken Kale Moa)

Sometimes, the best dishes come from the most unexpected places, and that’s exactly how I felt when I first stumbled upon Samoan Chicken Kale Moa at a local food festival. It’s a simple yet flavorful dish that has since become a staple in my kitchen, especially when I’m craving something hearty and exotic.

Ingredients

• Chicken thighs – 2 lbs
• Coconut milk – 1 cup
• Soy sauce – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Kale – 2 cups, chopped

Instructions

1. Heat a large skillet over medium heat and add the chicken thighs, skin side down. Cook for 5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
2. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
3. Pour in the coconut milk and soy sauce, stirring to combine. Bring the mixture to a simmer.
4. Return the chicken to the skillet, cover, and reduce the heat to low. Simmer for 20 minutes. Tip: Check occasionally to ensure the sauce doesn’t reduce too much.
5. Add the chopped kale to the skillet, stirring it into the sauce. Cover and cook for an additional 5 minutes until the kale is wilted. Tip: For extra flavor, let the dish sit covered for 5 minutes off the heat before serving.

Rich in flavor and with a perfect balance of creamy and savory, this Samoan Chicken Kale Moa is best served over a bed of steamed rice to soak up all the delicious sauce. The tender chicken and wilted kale make every bite a delightful experience.

Fa’alifu Talo (Samoan Taro in Coconut Cream)

There’s something incredibly comforting about a bowl of Fa’alifu Talo, a traditional Samoan dish that’s as simple as it is delicious. I remember the first time I tried it at a friend’s potluck; the creamy coconut sauce paired with the soft, earthy taro was a revelation.

Ingredients

• Taro – 2 lbs
• Coconut cream – 1 can (13.5 oz)
• Salt – 1 tsp
• Water – 2 cups

Instructions

1. Peel the taro and cut into 2-inch chunks. Tip: Wear gloves to avoid irritation from the taro’s sap.
2. Rinse the taro chunks under cold water to remove any excess sap.
3. In a large pot, bring 2 cups of water to a boil over high heat.
4. Add the taro chunks to the boiling water and reduce heat to medium. Cook for 20 minutes, or until the taro is fork-tender. Tip: Avoid overcooking to prevent the taro from becoming mushy.
5. Drain the taro and return it to the pot.
6. Pour the coconut cream over the taro and add 1 tsp of salt. Stir gently to combine. Tip: For a richer flavor, let the mixture simmer on low heat for 5 minutes before serving.
7. Serve warm. The dish should have a creamy texture with the taro pieces holding their shape but melting in your mouth. Pair it with grilled fish or enjoy it on its own for a truly satisfying meal.

When you take your first bite, the richness of the coconut cream perfectly complements the subtle sweetness of the taro. It’s a dish that’s both humble and deeply flavorful, perfect for sharing with loved ones.

Pisupo (Samoan Corned Beef Soup)

Diving into the heart of Samoan cuisine, I stumbled upon Pisupo, a comforting corned beef soup that’s as hearty as it is simple. It reminds me of the rainy afternoons when my grandma would whip up something warm and filling, using whatever we had in the pantry.

Ingredients

• Corned beef – 1 can (12 oz)
• Water – 4 cups
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Potatoes – 2 medium, cubed
• Carrots – 2, sliced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Open the can of corned beef and set aside.
2. In a large pot over medium heat, sauté the diced onion and minced garlic until translucent, about 3 minutes.
3. Add the corned beef to the pot, breaking it apart with a spoon, and cook for 2 minutes to slightly brown.
4. Pour in the water and bring the mixture to a boil.
5. Once boiling, add the cubed potatoes and sliced carrots to the pot.
6. Season with salt and black pepper, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
7. Tip: For a richer flavor, you can substitute half of the water with beef broth.
8. Tip: If you prefer a thicker soup, mash some of the potatoes against the side of the pot before serving.
9. Tip: Garnish with chopped green onions for a fresh contrast to the hearty soup.

After simmering, the soup develops a comforting thickness, with the corned beef infusing every spoonful with its savory depth. Serve it with a side of crusty bread to soak up all the flavors, or over a bed of steamed rice for a more filling meal.

Samoan Coconut Rice)

Deliciously creamy and subtly sweet, Samoan Coconut Rice is a dish that takes me back to my first bite at a friend’s potluck. I was instantly hooked and knew I had to learn how to make it myself. Now, it’s a staple in my kitchen, especially when I want to bring a taste of the tropics to my table.

Ingredients

• Rice – 2 cups
• Coconut milk – 1 can (13.5 oz)
• Water – 1 cup
• Salt – ½ tsp

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer for 20 minutes without lifting the lid to ensure the rice cooks evenly.
5. After 20 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam.
6. Fluff the rice with a fork before serving to separate the grains and release the aromatic coconut flavor.

Fluffy and fragrant, this Samoan Coconut Rice pairs beautifully with grilled meats or can be enjoyed on its own for a simple, satisfying meal. For an extra touch of sweetness, try serving it with fresh mango slices on the side.

Fa’ausi (Samoan Coconut Syrup Cake)

Remember the first time I stumbled upon Fa’ausi at a local Polynesian festival, its rich aroma was impossible to ignore. This Samoan Coconut Syrup Cake has since become a staple in my kitchen, especially when I crave something sweet with a tropical twist.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Baking powder – 1 tsp
• Eggs – 2
• Vanilla extract – 1 tsp
• Butter – ½ cup, melted
• Brown sugar – 1 cup
• Water – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal easier.
2. In a large bowl, mix 2 cups flour, 1 cup sugar, and 1 tsp baking powder.
3. Add 1 can coconut milk, 2 eggs, 1 tsp vanilla extract, and ½ cup melted butter to the dry ingredients. Stir until just combined. Tip: Overmixing can lead to a dense cake.
4. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted comes out clean.
5. While the cake bakes, combine 1 cup brown sugar and ½ cup water in a saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Tip: Keep the syrup warm until ready to use to prevent it from hardening.
6. Once the cake is done, poke holes all over the surface with a fork and pour the warm syrup over it, allowing it to soak in.
7. Let the cake cool for at least 10 minutes before serving.

Zesty and moist, this Fa’ausi cake is a delightful treat that pairs wonderfully with a scoop of vanilla ice cream or a cup of strong coffee. The syrup not only adds sweetness but also keeps the cake incredibly tender for days.

Kale Moa (Samoan Chicken Curry)

Venturing into the world of Samoan cuisine has been a journey of flavors and traditions for me, and Kale Moa, or Samoan Chicken Curry, stands out as a comforting dish that’s both hearty and aromatic. It’s a recipe that reminds me of family gatherings, where the aroma of curry fills the air, and everyone gathers around the table in anticipation.

Ingredients

• Chicken thighs – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Water – 1 cup

Instructions

1. Heat a large pot over medium heat and add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
2. Add the chicken thighs to the pot, browning them on all sides for about 5 minutes total.
3. Sprinkle the curry powder and salt over the chicken, stirring to coat evenly.
4. Pour in the coconut milk and water, bringing the mixture to a simmer.
5. Reduce the heat to low, cover the pot, and let it cook for 45 minutes, stirring occasionally to prevent sticking.
6. After 45 minutes, check the chicken for tenderness; it should easily fall apart when pressed with a fork.
7. If the sauce is too thin, uncover the pot and let it simmer for an additional 10 minutes to thicken.

Zesty and rich, this Kale Moa is a delightful blend of creamy coconut milk and aromatic curry, with chicken so tender it melts in your mouth. Serve it over a bed of steamed rice or with a side of taro for an authentic Samoan experience.

Samoan Banana Pancakes)

Waking up to the aroma of freshly made pancakes is one of life’s simple pleasures, and these Samoan Banana Pancakes bring a tropical twist to your morning routine. I stumbled upon this recipe during a beach vacation, and it’s been a weekend staple ever since.

Ingredients

• Flour – 1 cup
• Baking powder – 2 tsp
• Sugar – 2 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Bananas – 2, mashed
• Butter – 2 tbsp, melted

Instructions

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. In another bowl, beat the egg, then mix in the milk, mashed bananas, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
5. Pour ¼ cup of batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping to ensure they’re ready.
6. Cook for 2-3 minutes on each side, or until golden brown. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.

Banana lovers will adore the soft, fluffy texture and the sweet, fruity flavor of these pancakes. Serve them stacked high with a drizzle of honey and a sprinkle of toasted coconut for an extra tropical touch.

Fai’ai Elegi (Samoan Grilled Fish in Banana Leaves)

Kicking off our culinary journey today, I stumbled upon a gem that reminds me of my first beach barbecue in Samoa. The aroma of grilled fish wrapped in banana leaves is something I can never forget, and today, I’m thrilled to share how you can bring this island magic to your backyard.

Ingredients

• Fresh whole fish (like snapper or tilapia) – 1 (about 2 lbs)
• Banana leaves – 2 large leaves
• Sea salt – 1 tsp
• Lemon juice – 2 tbsp
• Coconut milk – 1/2 cup

Instructions

1. Preheat your grill to medium-high heat (375°F).
2. Clean the fish thoroughly, making sure to remove all scales and innards. Pat dry with paper towels.
3. Rub the fish inside and out with sea salt and lemon juice. Let it marinate for 10 minutes to absorb the flavors.
4. Warm the banana leaves over the grill for about 30 seconds on each side to make them pliable.
5. Place the fish in the center of a banana leaf. Pour coconut milk over the fish.
6. Wrap the fish tightly in the banana leaf, securing it with kitchen string if necessary to prevent it from opening.
7. Grill the wrapped fish for 20 minutes, flipping once halfway through. The banana leaf will char slightly, which is normal.
8. Remove from the grill and let it rest for 5 minutes before unwrapping to allow the juices to redistribute.

Grilled to perfection, the Fai’ai Elegi boasts a moist interior with a subtly smoky flavor from the banana leaves. Serve it straight from the leaf for an authentic experience, or pair it with a side of steamed rice to soak up the delicious coconut milk sauce.

Conclusion

We hope this roundup of 18 authentic Samoan recipes brings a taste of the Pacific into your kitchen! Each dish is a celebration of flavor and culture, perfect for home cooks looking to explore new cuisines. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the aloha. Happy cooking!