International Cuisine

Exploring the world through food.

Samoan Poi (Mashed Bananas with Coconut Cream)

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Samoan Poi is not the same type of poi you think of having at a Hawaiian luau. This Samoan poi is made of ripe bananas that are simply mashed and mixed together with coconut cream or milk. Add in a little sugar and some vanilla and you have a refreshing dessert to enjoy on a hot day.

The Samoan poi recipe is popular on many South Pacific islands. After all bananas and coconuts are staple ingredients on all those islands.   A traditional and lovely dessert.

Kiribati Samoan poiDid you know that tattooing is part of Samoan culture.  Samoans were among the earliest tattoo artists and considered to be the best in the world.  A traditional waist to knee tattoo in Samoa is a rite of passage for men. If you would like to learn more about this little country be sure to check out “Our Journey to Samoa”. There  you will also find more authentic recipes and be sure to join the culinary journey around the world, it’s free!

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Kiribati Samoan poi
5 from 2 votes
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Samoan Poi

A delicious dessert recipe using staple island ingredients.4

Course Dessert
Cuisine Samoan
Keyword samoan Poi
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 214 kcal
Author Darlene at International Cuisine

Ingredients

  • 4 bananas
  • 1/2 cup coconut cream or milk
  • 2 teaspoons sugar or more or less to taste
  • 1/2 teaspoon vanilla
  • 1/2 lemon or lime Zest of

Instructions

  1. Peel the ripe bananas and then mash them with a fork in a bowl.
  2. Add in the rest of the ingredients. If you would like it creamier you can put in a blender as well.
  3. Serve immediately
Nutrition Facts
Samoan Poi
Amount Per Serving
Calories 214 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Sodium 2mg0%
Potassium 520mg15%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 17g19%
Protein 2g4%
Vitamin A 75IU2%
Vitamin C 12mg15%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Kiribati Crab Cocktail

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Kiribati crab cocktail is a beautiful way to start any meal.  Christmas Island, the largest atoll in Kiribati,  is home to millions of red crabs which are now protected.  This dish was made in honor of the red crab and about the size of the claws I remember eating there. (they were not protected at the time).  I was able to find these beautiful snow crab claws at my local Asian market.  These treasures can be enjoyed cold with a simple cocktail sauce or warm with some garlic butter sauce. A simple, impressive start to any meal.

Kiribati Crab Cocktail

Kiribati Crab Cocktail
 
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Author:
Recipe type: Appetizer
Cuisine: Kiribati
Serves: 4
Ingredients
  • 1 1b snow crab claws (ready to eat sometimes found frozen)
  • ½ cup ketchup
  • 2 tablespoons horseradish
  • Or ½ cup butter
  • 1 clove minced garlic
Instructions
  1. Thaw the snow crab and rinse
  2. Heat oven to 325 degrees and cook for 15 minutes
  3. If serving cold, Let cool and place in refrigerator for at least 30 minutes
  4. Mix together the ketchup and horseradish to make the sauce
  5. If serving warm while the crab is in the oven in a saucepan
  6. Saute the minced garlic just a minute over medium heat without it burning.
  7. Add the ½ cup of butter and heat until melted.
  8. If you let the butter just get slightly scorched, it actually adds a delicious flavor to the butter sauce.

 

Kiribati Pumpkin Coconut Soup

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Kiribati pumpkin coconut soup, is a super easy to make delicious recipe, that can be served either hot or cold.  The ingredients are found easily on the islands of Kiribati.  One can not under estimate the importance of coconut to the people there. Pumpkin would likely be a calabash pumpkin however any pumpkin or even sweet potato works well. The flavors are both sweet and savory. This simple recipe is wonderful served as a starter or could be a light meal on its own.  Either way you are sure to enjoy the flavors of Kiribati.

Kiribati Pumpkin coconut soup

Kiribati Pumpkin Coconut Soup
 
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Recipe type: soup
Cuisine: Kiribati
Serves: 4
Ingredients
  • 2 lbs pumpkin or sweet potato
  • 2 teaspoons fresh ginger or ginger paste
  • 1 can coconut milk, light
  • salt and pepper to taste
  • coconut oil
  • water, cups
  • onion chives to garnish
Instructions
  1. Peel, de-seed and cut the pumpkin into bite size pieces
  2. Heat the coconut oil in a large pot
  3. add the ginger and the pumpkin
  4. cook until slightly soft but before it turns brown
  5. Add in the water, bring to a boil and reduce to simmer
  6. cook approx 20 minutes or until the pumpkin is nice and tender
  7. Mash the pumpkin with a potato masher or use and immersion blender until the pumpkin is creamy.
  8. Add in the coconut milk and add salt and pepper to taste. Warm on stove top if serving hot.
  9. This soup is delicious served either hot or cold
  10. Garnish with some fresh ground pepper and onion chives
  11. Enjoy

 

Kiribati Glazed Mahi Mahi

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Kiribati glazed mahi mahi is absolutely delicious and takes me right back to the Islands.  This glaze can be used on just about  any type of fish or even chicken would be great. The trick when cooking fish is to not overcook it.  This dish was made on the stove top but you could easily grill it as well.  The glaze has a tenancy to burn so watch it closely.  When cooking it on the stove top once you have a nice glaze on both sides of the fish, you can add a little water to stop the glaze from burning.  I served this dish with simple white rice although coconut rice would also be terrific and some chopped pineapple.  It is a light healthy meal. Enjoy
Kiribati glazed mahi mahi

Kiribati Glazed Mahi Mahi
 
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Author:
Recipe type: main dish
Cuisine: Kiribati
Serves: 4
Ingredients
  • 2 lbs mahi mahi fillets or any other fish you like
  • ½ cup teriyaki marinade (i like soyaki as it has great flavor along with sesame seed)
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon honey
  • 1 teaspoon fresh ginger root or paste
  • 1 teaspoon chili paste
  • 1 clove garlic, minced
  • 2 teaspoons coconut oil
  • sesame seeds (optional)
  • salt and pepper
  • Coconut oil to cook on stove top or else oil for your grill
Instructions
  1. In a shallow glass dish, mix together the teriyaki marinade, balsamic, ginger, chili paste, garlic, honey coconut oil and sesame seeds if using.
  2. Season the fish fillets with salt and pepper
  3. place the fish in the dish to marinade
  4. Cover and refrigerate for for at least 20 minutes (turn over once during marinade)
  5. To cook:
  6. Heat coconut oil (just about a tablespoon to coat the bottom of the pan) In a skillet to medium high heat. (or you can cook on a grill)
  7. To cook remove fillets from marinade and reserve marinade.
  8. Fry the fish for about 4 to 6 minutes per side, turning only once, until the fish flakes easily with a fork.
  9. Remove fillets to a platter and keep warm.
  10. Pour the reserved marinade into the skillet and heat over medium high heat until it turns into a glaze. Spoon glaze over fish and serve extra on the side .
  11. Serve with white rice and pineapple
  12. Enjoy