'Ota Ika, Tonga's Traditional Ceviche from Oceania

'Ota Ika is the most traditional dish in Tonga, an island nation in Oceania.

Ota means raw, and ika means fish.

The first settlers of Polynesia depended on the sea for survival, so eating freshly caught fish was a common practice. Before the arrival of Europeans, the simplest way to eat fish was to cut it into pieces and enjoy it fresh, without any seasoning. Over the centuries, influenced by trade and contact with other cultures, Polynesians adapted this tradition to create 'Ota Ika. The dish gradually evolved into its current form by incorporating ingredients introduced by explorers and international traders.

The technique of marinating fish in lemon or lime juice was adopted, resulting in a preparation similar to Latin American ceviche or Hawaiian poke. It is easy to see that dishes of this kind, with regional variations, are found all along the Pacific coast and throughout the islands.

The Polynesian version has its own distinctive touch: coconut milk, which balances the citrus acidity.

Several years ago, I shared another similar recipe on the blog: Kokoda from Fiji. There are a few differences between 'Ota Ika and Kokoda. In Tonga, chili is not usually added, nor are bell peppers.

Today, 'Ota Ika has become a symbol of Tongan cuisine and hospitality. It is traditionally prepared for community celebrations and family gatherings.

Ingredients:

- 1 swordfish or tuna steak.(Freeze the fish for a few days beforehand to eliminate the risk of anisakis parasites).

- 3 Tomatos.

- 1 Cucumber.

- 1 Onion.

- 2 Cups coconut milk.

- 1/4 Cup lemon juice.

- Chinese chives (or spring onion).

Instructions:

1- Cut the swordfish steak into small cubes and place them in a bowl with the lemon juice. Add enough juice to completely cover the fish. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. For the best results, leave it to marinate overnight so the acid fully "cooks" the fish.

The container you use to marinate the fish should not be made of plastic or metal, as the lemon juice can react with the material. Use a glass or ceramic bowl instead.

2- Transfer the fish to another bowl, discarding the lemon juice. Add the coconut milk. If you prefer a tangier flavor, you can mix in some of the reserved lemon juice with the coconut milk.

Dice the cucumber, tomatoes, onion, and Chinese chives (or spring onion), then add them to the fish. Mix everything well.

Serve as it is, or pair it with steamed rice for a more substantial meal.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Tonga

Denmark and its gastronomy

 

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Recipes from Denmark that I cooked:

-Rødkål or Red Cabbage

-Brunede kartofler or caramelized potatos

Butter cookies

-Frikadeller

Denmark

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Foto: Viaja en mi Cocina

Danish butter cookies

Although butter cookies in general originated in Europe (with Scottish and British influences) centuries ago, the Danish version became established as its own specialty during the 19th century.

Mass production of these cookies began to grow in the 1930s, and in 1933 the Kelsen group was formed, which would become the world leader in sales of this product.

The brand Royal Dansk, founded in 1966, popularized the use of metal tins for exporting the cookies. These tins were designed to keep them fresh and prevent them from breaking, eventually becoming an icon.

In Denmark, they are considered a traditional dessert, especially during the Christmas holidays, and in Danish they are known as smørkager, which literally means “butter cookie.”

Today I’m sharing with you the original recipe for these cookies. You can shape them just like the ones from the “Royal Dansk” brand, but you’ll need a piping bag. Since I had some trouble with mine, I ended up making them in a simpler way.

Ingredients:

- 225 g unsalted butter.

- 115 g granulated white sugar.

- 1 egg at room temperature.

- 1/4 teaspoon Salt.

- Half a vanilla beam.

- 284 g all-purpose flour.

- 2 tablespoons sugar for sprinkling.

Preparation:

1- Use butter that has been out of the fridge for a couple of hours so it’s slightly soft.

2- In a bowl, add the butter, sugar, vanilla, and the room‑temperature egg. Mix well until you get a fluffy texture. I ended up using a hand mixer. If you have a stand mixer, it will be even easier.

3- Add the salt and sifted flour. Mix until the dough becomes fluffy again; you can use the mixer to help.

4- To shape the cookies, you can use a piping bag, but to make it easier you can simply form them by hand. Make them small, as they expand in the oven. Place them on parchment paper, sprinkle a little sugar on each cookie, and refrigerate them for 30 minutes so they don’t spread too much in the oven.

5- Preheat the oven for 5 minutes, then bake the cookies at 150°C for 15 minutes with heat from top and bottom. If you see the edges turning golden sooner, take them out.

6- Let them cool for 10 minutes and enjoy!, They keep for 4 days in a tin, but you can also freeze them. When you want one, just pop it in the microwave and it will taste freshly baked.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Denmark

Frikadeller - Recipe from Denmark

Frikadeller are traditional meatballs from Germany, Denmark, the Nordic countries, and Poland.

The term Frikadelle (German) or Frikadeller (Danish) comes from the French fricandeau and the Latin frīgere, meaning to roast or fry.

The oldest known Frikadelle recipe appears in Maria Sophia Schellhammer’s cookbook from the late 17th century. It is believed that the Germans inherited the tradition from the Dutch, and it later spread throughout Northern Europe. Americans, for their part, claim that hamburgers are derived from this dish.

Frikadeller are a national dish in Denmark, often served with caramelized potatoes and red cabbage. This is the recipe I’m sharing today—the Danish version of these meatballs.

Ingredients:

- 250 grams minced pork meat.

- 250 grams minced beef meat. 

- 2 teaspoon Salt.

- 1 chopped onion.

- 1 egg.

- 3 tablespoons flour.

- 200 ml milk.

- Black pepper.

- 100 grams butter.

Preparation:

1- Finely chop the onion into small pieces.

2- Put the onion, meat, and salt into a bowl, mix well, and knead for 5 minutes. The key to this recipe is the kneading time and the resting periods, which help achieve a tender, smooth texture.

3- Add the egg and knead for 2 more minutes.

4- Add the flour and pepper, then knead for 3 more minutes.

5- Add the milk step by step ,mixing and kneading after every step.

6- Cover with plastic wrap and let it rest for 2 hours, but every 30 minutes knead the meat for a few minutes.

7- Put the butter in a pan, and once it’s hot, add each meatball to fry. To shape the meatballs, use two teaspoons to scoop the mixture and form them into small rounded shapes.

Fry the meatballs on both sides until the meat looks fully cooked.

Now you have this classic Danish dish, which you can serve with caramelized potatoes and red cabbage—recipes I shared in previous weeks.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Denmark

Rodkaal - Red cabagge - Recipe from Denmark

 “Rodkaal” literally means red cabbage, and it is a typical recipe from Denmark. It is the most common way this vegetable is prepared, usually served as a side dish with meat, just like the caramelized potatoes from last week. Both are very typical on Christmas meals.

Ingredients:

- 1 Red cabagge.

- 180 ml Apple cider vinegar.

- 400 ml water.

- 1 teaspoon Salt.

- 120 grams brown sugar.

- Some pepper.

- Red current jam.

Method:

1- Cut the red cabbage in half and remove the white core.

2- Cut the red cabagge into strips.

3- Put the red cabbage in a pot, add the apple cider vinegar, salt, water, sugar, and pepper. Stir well and put a lid on, leaving a small gap for the steam to escape.

Let it cook for 2 hours over medium-low heat.

4- Now it is time to add the red currant jam, stir well, and let it cook for 30 minutes over medium-low heat.

5- Boil some jars in water for one hour to sterilize them.

6- Put the red cabbage into jars, filling them almost to the top, and top them up with the cooking liquid it has released. Once it has cooled, you can store it like any preserve and consume it gradually as a side dish for any meals you like.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Denmark