*Official name: Territory of American Samoa *Motto: 'Samoa, Let God Be First' *Capital: Fagatogo *Official Languages: English, Samoan *Other Languages: Tongan *Religion: Christian *Government: Territorial Presidential Constitutional Republic (Under the United States of America) *Area: 76.83 sq mi *Population: (2015 estimate) 54,343 *Currency: United States Dollar (USD) *Time Zone: Samoa Standard Time (SST) *Drives on the: right *International code: AS (data from Wikipedia)
It was a bit difficult to find a recipe for American Samoa, separate from Samoa. I found this recipe for their National Dish, Luau/Palusami. I've made a few alterations to the recipe, so it's not strictly speaking traditional, but its very close. I had to pick up the taro leaves at a specialty Polynesian market. This recipe would make an excellent side dish for a luau style party, perhaps with pulled pork.
NATIONAL DISH OF AMERICAN SAMOA
4 taro leaves
1. PREPARING THE CREAM:
Preheat oven to 350 degrees. Open coconut, pour out coconut water. Scrape fresh coconut onto a baking tin.
Bake in oven until brown.
2. Small dice coconut, and add 1/2 cup of warm water in a blender. Add diced onion and salt to taste. Blend into a purée.
3. PREPARING THE LUAU/PALUSAMI: Increase oven temperature to 475 degrees. Get taro leaves. Use 1 big leaf and 3 or 4 smaller leaves. You can break a bigger leaf to make a smaller leaf. Lay the 4 pieces flat with the big one on the bottom and the 3 smaller ones on top.
4. Place leaves in a small bowl lining the bowl, making a cup shape to pour the cream into. Pour the coconut cream inside the leaf structure and close outside edges of the leaves to enclose the cream, making the leaves like a ball-like structure.
5. Wrap total package in aluminum foil, twisting the top to conceal and hold the package tight. Put in oven and cook for about an hour at 475 degrees F.