Combating 'Blankness' with Moa Fa'Asaina #EattheWorld

This month the Eat the World writers are looking at the country of Samoa. Read more about the Eat the World project here.

The #EattheWorld Line-up for Samoa

• Combating 'Blankness' with Moa Fa'Asaina by Culinary Cam (you're here)

• Keke Pua’a (Samoan Steamed Pork Buns) by Amy's Cooking Adventures

• Moa Fa'Asaina- Samoan Chicken by Sneha's Recipe

• Oka a'i A Day in the Life on the Farm

A Bit about Samoa

Samoa is an island nation in the South Pacific Ocean. While it has been inhabited for thousands of years, the first settlers were migrants from Southeast Asia. Europeans arrived in the 1700s, but did not begin to settle the islands until the 1830s. At the beginning of the 20th century, the Samoan islands were divided. The eastern half of the islands were designated as a territory of the United States, called American Samoa; the western islands became part of Germany and were called Western Samoa. In 1914 Western Samoa fell under New Zealand's control. The islands became a fully independent nation in 1962.

A Few Interesting Facts

• In area, Samoa is slightly smaller than Rhode Island.

• Canned tuna is Samoa's most important export.

• Young men are in charge of the food, including the collecting and the cooking.

• It is acceptable for parents who have too many sons, to raise the youngest boy as a daughter. He is known as a fa’afafine, is given a girl’s name and wears feminine clothing. He is even allowed to use the ladies bathroom.

Combating 'Blankness'

Back when I was cooking around the world with my, then, elementary school-aged kids, we explored the culture and cuisine of Samoa. The year was 2014. When I read that one of the most important aspects of the Samoan cuisine is that it is not heavily spiced and is characterized by the use of coconut milk and cream, I had no idea just how un-heavily spiced it would be...or how much coconut milk and cream I would be using. The dinner was not a hit. D called it 'blank.' I made Alaisa Fa'apopo (Coconut Rice) and Sua I'a (Fish Soup). Very pale. Very beige. Very blank!

Some of the most popular Samoan foods are taro, bananas, coconut, breadfruit, shellfish, pork and chicken. A traditional method of cooking uses a Samoan umu, an above-ground stone oven heated by glowing hot lava rocks. The food is placed on the rocks, braided into coconut fronds or wrapped in banana leaves.

This time around I went in search of a more flavorful dishes and I landed on...

Moa Fa'Asaina

The combination of ingredients reminded me of Filipino adobo with salty soy sauce, tangy vinegar, and some other aromatics.

Ingredients

• 2 pounds chicken (I used bone-in, skin-on chicken thighs

• splash of oil

• 3/4 cup soy sauce

• 3/4 cup vinegar (I used an apple cider)

• 1 cup water

• 6 to 8 cloves garlic, peeled and diced

• 1-inch knob fresh ginger, peeled and minced

• 1 teaspoon whole peppercorns

• 2 bay leaves

• cooked rice, for serving

• 2 Green onions chopped, for garnish

• 2 cups cooked white rice, for serving

• 1/2 cup coconut milk, for serving

Procedure

Heat a splash of oil in the bottom of a heavy bottom pot; I used my Le Creuset braiser. Place the chicken in the pan, skin-side down, and brown for 5 minutes. Flip the chicken over and pour in the soy sauce, vinegar, and water. Stir in the garlic, ginger, peppercorns, and bay leaves.

Bring to a boil, then reduce the heat to a simmer and cook for 25 to 30 minutes. Remove the chicken pieces and bring the liquid to a boil. Cook until the sauce thickens and reduces by half, approximately 10 to 15 minutes. Return the chicken to the sauce and turn to coat.

To serve, spoon cooked rice onto a serving platter. Pour the coconut milk over the rice. Spoon some of the sauce over the coconut milk, then place the chicken pieces on top of everything. Garnish with green onions and serve hot.

That's a wrap for my Samoan offering for the April #EattheWorld event. The group will return in May as they explore the cuisine of Honduras. Stay tuned!