Best 5 Samoan Bbq Chicken Recipes

TAISI MOA (SAMOAN CHICKEN BAKED IN BANANA LEAVES)

Steps:

• In a bowl, whisk together the soy sauce, barbeque sauce (I used a Chinese one), ginger and coconut milk. Check the taste of the marinade adding more soy sauce, barbecue sauce or ginger to your taste.
• Place the chicken, plantain and sweet potato in a large bowl and pour over the marinade. Marinate for 30 minutes.
• Gently warm the banana leaf over a fire until the leaf is pliable (do not burn it), just 3 minutes. (Istead of banana leaf and baking sheet, you can use a baking mold with lid, it's not the same but it's better then nothing).
• Cut the leaf into four large squares from 30 x 30 cm.
• Place the chicken onto the banana leaf square and evenly divide the vegetables on top.
• Pour any remaining marinade and fold the leaves around the chicken.
• Tie the package and place them in a baking sheet (lined with baking paper).
• Bake in a previously pre-heated oven at 180°C until the chicken is tender and completely done (around 1 hour).
• Check the package occasionally to make sure they do not burn.

SAMOAN PANIKEKE

Steps:

• Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep.
• Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.

SAMOAN CHICKEN KALE MOA

Steps:

• Heat your oil in a large pot, then fry the onion until partly translucent.
• Add the garlic, ginger and curry powder and fry for about a minute for the spices and aromatics to release their flavor.
• Add chicken, 2 cups of water and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft.
• Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft.
• Mix the 6 Tb flour with the 6 Tb water until it's smooth (and an extra tablespoon or so of curry if you like). Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened.
• Season well with salt and pepper to taste.

SAMOAN PALUSAMI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
• Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

SAMOAN BBQ CHICKEN

Steps:

• 1. Mix the soy sauce and water first. 2. Add the brown sugar and stir until dissolved 3. Add the onions, garlic and ginger root. 4. Marinate chicken, the longer you let it soak, the better. 5. BBQ it (all our Samoan and Tongan friends only use charcoal - gas doesn't give it the right flavor). We pull each piece out dripping wet and baste the others that are on the grill already as you put the new one on. Repeat for all pieces. Flip them often - you're not looking for blackened or dry, just bouncy, juicy meat.