Prepare Kinimaka’s
Samoan delicacies

Here are the recipes for dishes prepared by Iva Kinimaka, chef and owner of Iva's Komplete Katering, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

Fa'alifu Talo & Fa'i
(Taro & Banana in Coconut Milk)

3-4 pounds Samoan (dryland) taro, cooked
9 green bananas (William's), peeled
2 medium round onions, diced
1 No. 10 can (105 fluid ounces) coconut milk
1 tablespoon Hawaiian or table salt, or to taste
1 tablespoon black pepper

Peel taro and slice width-wise, 4-5 pieces each.

Peel bananas. For easy peeling, first place them in warm water for about 20 minutes. Split them lengthwise in half, or leave them whole.

Boil taro and bananas for 30 minutes in water to cover. Drain.

Pour the coconut milk into a large saucepan or pot. Bring to a boil. Add round onion & season with salt and pepper. Add taro and bananas. Simmer until taro and bananas are well done.

Makes 6 to 8 servings.

Palusami
(Luau Leaves & Coconut Milk)

4 pounds cooked luau leaves
1 pound chopped round onion
6-8 cloves garlic
1 No. 10 can (105 fluid ounces) coconut milk
1/3 Cup Hawaiian salt
1 tablespoon black pepper

Place cooked luau leaves in a pot or large saucepan. Add coconut milk and onions. Bring to a boil. Add salt and pepper and lower heat. Simmer about 30-40 minutes.

Oka
(Samoan Raw Fish)

2 pounds fresh ahi or aku, cubed
1/2 pound round onion
1 pound Japanese cucumber, diced
2 pounds tomatoes, diced
4 fresh lemons
4 No. 2 cans (13.5 ounces) coconut milk,
1/2 cup sliced green onions
1 tablespoon salt
1/2 tablespoon black pepper

Place ahi or aku in a bowl. Squeeze lemon juice on fish. Let stand for 20 minutes. Add all other ingredients to fish.

Makes 8 to 10 servings

Sapasui
(Samoan Chop Sui)

2 pounds sliced pork
1 pound round onion, sliced
1 pound carrot
1 pound celery
1/2 bunch watercress
1/2 head cabbage
2 pounds bean sprouts
6 cloves garlic, crushed
1 tablespoon salt
1 tablespoon black pepper
1/2 cup oil
1 cup shoyu
8 ounces long rice

Soak long rice in water for about 15-20 minutes. Brown sliced pork in a large pot with crushed garlic and oil. Add onions and shoyu. Season with salt and pepper. Stir in all vegetables and long rice. Mix thoroughly and let simmer for 15 minutes.

Makes 6 servings.

Nutritional information unavailable.

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