For the first belly of 2012  Professor Mike Evans from Southern Cross University joined sister T to talk about his time doing research in Tonga, and the great Tongan New Year feasts.

 

 

Mike  shared a couple of favourite recipes from his time in Tonga.

 

LU SIPI (LAMP FLAPS COOKED IN TARO LEAVES)

… can be done with other sorts of proteins as well. I’ll mention this one because it is a guilty pleasure. I have written on the impact of imported lamb flaps in a critical way, but I love this way of eating them. It may be that there is a lesson here in terms of portion control (though maybe not) … this way of cooking the lamb does not require much meat, and the taro greens are packed with goodness.

Take a portion of the lamb and cut into large bite size. In a large bowl mix with a little onion, shallots, garlic, or similarly savoury vegetable. Season to taste and put aside. Make some coconut cream and put aside.

Lay out a large section of banana leaf (or tin foil if leaf is not available); on top of the leaf make a nest of the taro greens; lay the leaves together to form a bowl, and then spoon the lamb mixture on to the leaves. Cup the leaves into a bowl shape using the underling banana leaves as additional support, and pour coconut cream over top of the mixture (150-250 ml or so to cover the meat). Close the taro leaves to seal the mix in a packet, seal the packet in the banana leaves and tie shut. Cook in the underground oven (called an ‘umu) … if using an oven place the packets into a covered pan with a bit of water in the bottom – the key is that the taro greens must cook in a moist heat. Be sure the packets are sealed … one hour at 170-80 …

Eat with baked or boiled taro, breadfruit, yams, cassava, or sweet potato.

To go heart smart trim the fat off the lamb, dilute the coconut cream with some water.

 

‘OTA ‘IKA

Take a firm white fish fillet (tuna is good) and cut into bite size pieces. Chop some onion and garlic into fine pieces and mix with fish in a bowl. Add citrus juice (say 2 lemons) and marinate for an hour or so. Pour off the lemon, add coconut cream (and maybe some chopped tomato or peppers [capsicum]), season to taste, and serve.