9. American Samoa

Samoan Panikeke

• 3 1/2 cups all-purpose flour
• 1 1/3 cups white sugar
• 2 teaspoons baking powder
• 2 very ripe bananas, mashed

  Whole Trade® Organic Bananas

  Everyday Savings: $0.69 lb

  
  

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• 1 tablespoon vanilla extract
• 1 1/2 cups water
• 6 cups vegetable oil for frying
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Directions

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• Prep
  10 m
• Cook
  30 m
• Ready In
  40 m

1. 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.
2. 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.
3. 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.

4. Fa'alifu Talo & Fa'i (Taro & Banana w/Coconut Mil

5. • 3-4 lb Samoan (Dryland) Taro
   • 9 pcs. Green Banana
   • 2 medium Round Onions, diced
   • 12-13 cups coconut milk
   • Hawaiian or Table Salt to Taste
   • 1 T Black Pepper
   
   
   Cooking Process: 

   Peel taro and slice into 4-5 pieces each. For easy peeling. Place green bananas in warm water for about 20 minutes. Boil taro & bananas for about 30 - 40 minutes.  Add coconut milk into a large sauce pan or pot. Bring to a boil. Add round onion & season with the salt & pepper. Add taro & bananas and let simmer till taro and bananas are well done. Serves 6 - 8.

6. 
   

   KEKE PUA'A (AMERICAN SAMOA)

7. INGREDIENTSNutrition

   • FOR THE FILLING

   • 2small pork chops, minced
   • 1⁄2one onion
   • 3garlic cloves, minced
   • 2tablespoons soy sauce

   • FOR THE DOUGH

   • 1tablespoon yeast
   • 2tablespoons warm water
   • 1 1⁄2teaspoons sugar
   • 1⁄4cup milk
   • 2tablespoons melted butter
   • 2tablespoons sugar
   • 1⁄4teaspoon salt
   • 1large egg, room temperature
   • 1 3⁄4cups all-purpose flour

   DIRECTIONS

   1. Proof the yeast with the water and first measure of sugar until it is frothy. Then add it and the rest of the ingredients to your bread machine (or mix and knead by hand).
   2. Meanwhile, mince the pork and sauté in a little olive oil with the onions. Add the garlic and soy sauce towards the end of cooking. Set aside and let cool.
   3. Turn the dough out onto a floured surface and punch down. Divide into 8 parts and flatten each one with the palm of your hand.
   4. Spoon a little bit of the filling into the center of each circle, then pull up the edges of the dough and twist to seal. Make sure the filling is completely contained by the dough. Repeat until you have eight little packets.
   5. Let the dough rise for another 45 minutes.
   6. Place the packets into a vegetable steamer and steam for 15 minutes (note: they puff up a lot, so you may need to do this in small batches).

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8. Pisupo & Kapisi (Corned Beef & Cabbage)

9. Basic Instructions: Crack open a can, cut up some cabbage, some onions, some garlic, heat up the pot, pour in some oil - fry the onions, garlic & Corned Beef first till the fatty goodness seeps out from the meat, turn the fire low, toss in all the cabbage, pour a good sized Samoan splash of shoyu (soy sauce) and let it all cook down for about 20 minutes. Make sure the big pot of rice is cooking nicely too so that it all ends up cooked & ready to serve at the same time.

10. Paifala (Half Moon Pies)

11. For the Filling

    • 2 cups drained crushed pineapple
    • 1 cup sugar
    • 1/2 cup milk
    • 1/3 cup cornstarch
    • 1/3 cup reserved juice from crushed pineapple

    For the Piecrust

    • 3 cups flour
    • 2 teaspoons baking powder
    • 1/3 cup butter
    • 1 cup coconut milk
    • 1 pinch salt

    Directions:

    1. Combine the pineapple, sugar and milk into a saucepan and heat until simmering. Be careful not to boil or the milk will curdle.
    2. 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.
    3. 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.
    4. 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.
    5. Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.

    Coconut Water
12. (Good Eats: Hail Caesar Salad)
13.