TAISI MOA (SAMOAN CHICKEN BAKED IN BANANA LEAVES)
Tender chicken dish. Serve with rice and if you like top with roasted coconut flakes. Found online and posted for ZWT7.
Provided by Artandkitchen
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 456.5, Fat 15.8, SaturatedFat 10.5, Cholesterol 59.1, Sodium 197.1, Carbohydrate 65.3, Fiber 3.2, Sugar 43.8, Protein 16.6
CHICKEN SAMOSAS
This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine flour salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas an salt. Remove from heat., Divide dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Repeat with remaining dough and filling., In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm with chutney if desired.
Nutrition Facts : Calories 325 calories, Fat 21g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 240mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
SAMOAN GREEN BANANA
This is a side dish most Polynesians love to eat with their main dish. Here in America, it's made with green bananas. Serve with Samoan palusami, teriyaki chicken, or steak. Enjoy!
Provided by Goddess
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- Combine the coconut milk and onion in a bowl; set aside.
- Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins.
- Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 33.1 g, Fat 41.7 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 36.3 g, Sodium 26 mg, Sugar 1.1 g
SAMOAN PALUSAMI
Palusami is a main dish from Samoa made with coconut milk. In the islands of Samoa, we use taro leaves and the Samoan corn-beef but here in America, my family can not live with out it so we use other substitute you can buy at the grocery store.
Provided by Goddess
Categories Side Dish Vegetables Greens
Time 1h5m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 4.4 g, Cholesterol 36.1 mg, Fat 20.7 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 15.2 g, Sodium 487.3 mg, Sugar 0.3 g
SAMOAN CHICKEN KALE MOA
Make and share this Samoan Chicken Kale Moa recipe from Food.com.
Provided by petlover
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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