Best 4 Oka Popo American Samoa Raw Fish Stew Recipes

In the heart of the Pacific Ocean, where the azure waters kiss the volcanic shores of American Samoa, lies a culinary gem that embodies the spirit of the islands: Oka Popo. This tantalizing dish, deeply rooted in Samoan tradition, is a symphony of flavors and textures, a harmonious blend of raw fish, zesty citrus, crisp vegetables, and aromatic herbs. Oka Popo is not just a meal; it's an experience that transports you to the vibrant shores of Samoa, where the air is perfumed with the scent of tropical flowers and the sound of waves crashing against the shore. Dive into the vibrant flavors of Oka Popo, presented in two delectable variations: the classic Oka Popo and the vegan Oka Popo. Embark on a culinary journey to discover the essence of Samoa through this iconic dish.

Check out the recipes below so you can choose the best recipe for yourself!

OKA - SAMOAN RAW FISH AND COCONUT MILK

Oka - Samoan Raw Fish and Coconut Milk image

This is a Samoan raw fish dish, similar to Kokoda and ceviche. Use a firm white fish. If possible make your own coconut milk, but canned will do.

Provided by Coasty

Categories Mahi Mahi

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 kg red snapper or 1 kg mahi mahi, deboned
1/2 cup lime juice
1 cup coconut milk
2 tablespoons capsicums, red, finely diced
2 tablespoons onions, finely diced
1 chili, red finely diced
salt
pepper

Steps:

Cut fish into small cubes about 1cm. Place the fish in a glass dish with 1/3 cup of the lime juice and 1/2 tsp salt. Place in the fridge for at least 2 hours but best to leave overnight.
Remove fish from dish and wash and drain well.
Mix the coconut milk with the capsicum, chili, onion and remaining lime juice.
Add well drained fish and season with salt and pepper.
This dish should be eaten on the day as the coconut milk will spoil.

Nutrition Facts : Calories 349.8, Fat 10.3, SaturatedFat 8.1, Cholesterol 61.7, Sodium 125.1, Carbohydrate 28.4, Fiber 0.3, Sugar 26, Protein 34.9

OKA POPO (AMERICAN SAMOA) - RAW FISH STEW

Oka Popo (American Samoa) - Raw Fish Stew image

This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. This dish is made from coconut milk, vegetables and raw fish. It is good as an appetizer if you find too much raw fish overwhelming. Note: it is very important to use a sushi grade fish if you are going to make this recipe.

Provided by GiddyUpGo

Categories Polynesian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons salt
2 cups water
pepper
1 lb raw fish, cut into bite-sized pieces (marlin or swordfish is traditional, but you can also use sushi-grade tuna)
1/2 cup cubed cucumber, seeds removed
1 tomatoes, chopped
1/2 one onion, finely diced
1 cup coconut milk
1 tablespoon fresh cilantro, chopped
juice of one lime
salt and pepper

Steps:

Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes.
Meanwhile, chop the vegetables.
At the end of the brining, drain the fish and add the coconut milk, the chopped vegetables, the cilantro and lime juice. You could also add half a finely chopped jalapeño, if you like it spicy.
Now put it back in the fridge--it's traditionally served cold.

Nutrition Facts : Calories 277.2, Fat 12.2, SaturatedFat 11.5, Sodium 3520.9, Carbohydrate 42.3, Fiber 0.8, Sugar 39.7, Protein 1.4

PAIFALA (AMERICAN SAMOA) - HALF-MOON PIES

Paifala (American Samoa) - Half-Moon Pies image

This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. This is a very tasty pineapple dessert with a hint of coconut. It comes together a lot like a calzone.

Provided by GiddyUpGo

Categories Pie

Time 1h5m

Yield 5-10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups drained crushed pineapple
1 cup sugar
1/2 cup milk
1/3 cup cornstarch
1/3 cup reserved juice from crushed pineapple
3 cups flour
2 teaspoons baking powder
1/3 cup butter
1 cup coconut milk
1 pinch salt

Steps:

Combine the pineapple, sugar and milk into a saucepan and heat until simmering. Be careful not to boil or the milk will curdle.
Now mix the cornstarch with the reserved pineapple juice until it is smooth, and add to the pineapple. Stir until the mixture thickens, then remove from the heat and let cool.
Put all of the dough ingredients into a bowl and blend until a dough forms. Divide the dough into five parts, then roll each part into an 8-inch circle.
Spread some onto one half of each circle. Fold the other half over the top, stopping about a quarter inch from the edge. Fold the bottom quarter inch over the top edge, then crimp with a fork. Repeat until you've finished all of your pies.
Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.

LUAU PALUSAMI (AMERICAN SAMOA)

LUAU PALUSAMI (American Samoa) image

Submitted for my food odyssey, American Samoa. Recipe taken from here http://www.thegutsygourmet.net/natl-american-samoa.html Prep and cooking times listed are estimates based off the recipe. It may also be worth while checking out this link before preparing this dish. http://www.victoria-adventure.org/aquatic_plants/recipes/taro_basics.html

Provided by Satyne

Categories Polynesian

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

5 coconuts
onion
taro root, leaves (LOTS, usually the inside leaves are preferred)
salt
1 cup water

Steps:

PREPARING THE CREAM:.
Scrape 5 fresh coconuts into the baking tin.
Bake in oven until brown.
Add 1 cup of warm water.
Squeeze with a thin cloth or tauaga to get cream.
Add salt and onion to personal taste.
PREPARING THE LUAU PALUSAMI:.
Get taro leaves. (You will need 4 leaves for one luau.Use 1 big leaf and 3 or 4 smaller leaves. You can break a bigger leaf to make a smaller leaf.) Lay the 4 pieces flat with the big one on the bottom and the 3 smaller ones on top.
Place leaves in hand and close hand slightly to make leaves in a bowl-like shape, into which you pour the cream.
Pour ~ a small cup of coconut cream inside the leaf structure and close outside edges of the leaves to enclose the cream, making the leaves like a ball-like structure.
Wrap total package in aluminum foil, twisting the top to conceal and hold the package tight.
Put in oven and cook for about an hour at 475 degrees F. (quite high).

Nutrition Facts : Calories 702.7, Fat 66.5, SaturatedFat 59, Sodium 40.4, Carbohydrate 30.2, Fiber 17.9, Sugar 12.4, Protein 6.6

Tips:

Use fresh, high-quality ingredients. The fresher the fish and vegetables, the better your oka popo will taste.
Choose the right type of fish. Oka popo is traditionally made with raw fish, such as tuna, salmon, or barracuda. However, you can also use cooked fish if you prefer.
Cut the fish into small pieces. This will help the fish to cook evenly and absorb the flavors of the other ingredients.
Use a variety of vegetables. Oka popo is a great way to use up leftover vegetables. Some good choices include tomatoes, onions, cucumbers, carrots, and cabbage.
Add some acidity. Oka popo benefits from a little bit of acidity, which can be provided by lemon juice, vinegar, or even tomatoes.
Season to taste. Oka popo should be seasoned to your liking. Some common seasonings include salt, pepper, garlic powder, and onion powder.
Serve immediately. Oka popo is best served immediately after it is made. However, you can also store it in the refrigerator for up to 3 days.

Conclusion:

Oka popo is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be customized to your own liking. So next time you are looking for a new and exciting dish to try, give oka popo a try!