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Tonga (Tongan Recipes)

World Cuisine Recipes

   Tongan food consists mostly of root vegetables such as taro and sweet potato, coconut products, fresh fruit, pork, chicken, corned beef, fish and shellfish. The traditional Tongan feast gets cooked in an underground oven, umu, common throughout Polynesia.
Cassava Balls

2 cups grated cassava
1 medium-sized onion, chopped
1 tsp freshly, chopped herbs
1 egg
1/4 cup cooking oil
Cooking Instructions:
Mix together the grated cassava, onion and herbs. Lightly beat the egg. Add to the cassava mixture and mix well to form a smooth mixture. Form mixture into small balls.Lightly fry the cassava balls in cooking oil until golden brown. A finely chopped fresh chilli or clove of garlic can be used instead of the herbs.
Green Pawpaw (Lechoza) Salad
Servings: 5
1 small green pawpaw
1 small almost ripe pawpaw
1 tbsp coconut or salad oil
2 tbsp lemon juice
Salt, pepper
Cooking Instructions:
Remove skins from pawpaws and grate them. (This should make about two cups). Soak grated pawpaw in salted water for about 20 minutes, then rinse and drain. Mix together: coconut or salad oil, lemon juice, a teaspoon salt and a pinch of pepper. Pour mixture over grated pawpaw and let stand for at least 10 minutes, then serve.
Raw Fish in Coconut Milk (Kokoda)

1 kg fish fillet (white flesh preferred)
1or 2 coconuts
1 small onion
3-4 limes or lemons
Cooking Instructions:
Dice fish into small cubes (not too thick) and add to chopped onions into a deep bowl. Squeeze lemons / limes and cover the fish with juice. Add chillies if desired. Cover and let stand for six hours minimum. If leaving overnight, cover and put into the refrigerator. This will retain freshness. After standing, drain off lemon juice. Grate coconuts and squeeze off milk (do not add water). Add coconut milk to fish and mix well. More chillies and lemon juice can be added if preferred. The kokoda can also be garnished with finely chopped carrots, tomatoes, capsicum or celery. Serve with taro or cassava.
Tongan Fish in Coconut Cream
Servings: 2
For the fish:
500 g red snapper fillets, skinned and pin bones removed
100 g coconut cream
1 lemon, juice only
1 tsp Salt
For the salad:
2 Tomatoes, chopped
1/2 Cucumber, peeled and diced
1 shallot, finely sliced
1/2 fresh red chilli, finely chopped
Cooking Instructions:
Cut the fish fillets into small chunks and place in a bowl. Pour over four-fifths of the lemon juice and salt. Leave to stand for 1 to 30 minutes depending on how raw you like your fish. The lemon juice and salt will 'cook' the fish. When the fish is 'cooked' to your liking, drain off the lemon juice and discard. Add the coconut cream and the remaining lemon juice to taste. Toss the salad ingredients together. To serve; mix the salad ingredients with the fish and season with salt and pepper.
Tongan Papaya
Servings: 2
Coconut milk
Cooking Instructions:
Halve and seed a papaya. Fill cavity with coconut juice. Wrap in banana leaves or tinfoil if youre short on the above. Bake slowly. Takes on a totally different flavor.

World Cuisine Recipes


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