Otai Meleni (a sweet drink from Tonga, Oceania)

ʻOtai is a traditional drink originating from the Tongan archipelago in Polynesia.

It was originally made by grating fresh coconut and using local fruits such as mountain apple (fekika) or oceanic plum (vi).

With the arrival of Europeans to the islands, the recipe evolved to include introduced ingredients, with watermelon becoming the main feature. Today, it is by far the most commonly used ingredient for making this dessert.

The watermelon version is called ʻOtai Meleni and it is traditionally served alongside hearty meals and barbecues, as it is refreshing and helps cleanse the palate.

It's easy to make and requires no cooking at all, making it the perfect recipe for summer.

Ingredients:

- 1/4 Watermelon.

- 1 can coconut milk.

- 2 tablespoon sugar.

- 100 grams grated coconut.

- 1 can water.

- Breakfast Crackers.

Preparation:

1- Cut the watermelon and grate it. Traditionally, this is done using a fork.

This drink should contain small pieces of watermelon—it should not be blended.

2- Add the grated coconut and stir well.

3- Add one can of coconut milk and the same amount of water. Add the sugar, stir until well combined, and it's ready.

Refrigerate until well chilled before serving.

4- To serve, pour the ʻOtai into a glass and crumble one or two crackers (saltine crackers) over the top. In Tonga, it's very common to serve it this way, and the salty crackers pair surprisingly well with the sweet, refreshing drink—so I encourage you to give it a try!

You can adjust the amount of sugar to suit your taste.

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

'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

Koko Alaisa - a dessert from Samoa

 Koko Alaisa is a highly appreciated dessert in Samoa; it is a rice pudding made with coconut milk and 100% pure cocoa.

Ingredients (for 2 people):

- 1 cup of rice.

- 2 cups of cold water.

- 3 tablespoon of 100% pure cocoa powder.

- 125 g of sugar.

- 1 can coconut milk.

- Bread slices.

- Butter.

Method:

1- Wash the rice until the water runs clear. Put the rice with the water over medium heat, cover with a lid, and cook for 10 minutes.

2- Mix the cocoa with a little water and stir well until you get a smooth liquid.

3- Once the 10 minutes have passed, add the cocoa to the rice, mix well, and cook for 5 more minutes over low heat.

4- Add the sugar and coconut milk, mix well and cook for 5 more minutes over low heat.

5- In Samoa, it is common to eat this dessert with a slice of bread and butter. It is delicious and easy to make!

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

Samoa

Coconut flan from Costa Rica

Coconut flan is a very typical dessert in Costa Rica, it is very similar to the coconut pudding I made for Angola, the difference is that today we are using coconut milk and less quantity of grated coconut.

Ingredients:

- 250 grams condensed milk.

- 4 eggs.

- 80 grams grated coconut.

- 250 ml coconut milk.

- 250 ml whole milk.

- 100 grams of sugar for the caramel.

Method:

1- Put the eggs in a bowl and beat well.

 

2- Add coconut milk, whole milk, condensed milk , grated coconut and mix well.

                                  

3- Prepare the caramel by pouring the 100 grams of sugar into a saucepan and placing it over low heat. Gradually, it will start melting and browning. At that moment, you should remove it from the heat and pour it into the baking dish where you will make the flan

4- Pour the mixture into the mold that you have coated with caramel, put it in the microwave at maximum power for 10 minutes. I set it at 750 W power and had to cook it for 13 minutes. To make sure the flan is done, pierce it with a knife, and if it comes out clean, it's ready. It can also be made using a water bath in a regular oven at 350°C for 1 hour.

5- Let it stand overnight in the refrigerator, the next day unmold and serve cold. It's delicious and has a tropical flavor.

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

Costa Rica

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Kau Kau - baked sweet potato

 Kau Kau is how sweet potato is called in Papua New Guinea. 

The sweet potato is native to America and arrived in Papua the XVIII century , it was brought by the European settlers. It quickly became one of the most consumed foods in Papua to this day.

Kau kau is a very typical dish in the islands, in addition, it is very delicious and super healthy.

Ingredients:

- 2 Sweet potatoes

- 2 tablespoons of orange juice

- 2 cloves of garlic

- 1/2 cup of coconut milk

- 1/2 onion

- Salt

- Ginger

- Pepper

Preparation:

1- Wash and poke the sweet potatoes with a knife in several places.

2- Wrap the sweet potatoes in aluminum foil and cook at 200ºC in the oven. After 30 minutes, flip them over to cook on the other side as well.

Poke with a knife to check if they are cooked before removing them from the oven.

3- Remove the flesh of the sweet potato and place it in a bowl, do it carefully so that you can later use the skin as a plate container.

4- Add salt, pepper and mix while mashing with a fork.

5- Add coconut milk, onion, garlic, ginger and Orange juice, mix well.

6-Place the mixture on the sweet potato skin and bake for an additional 10 minutes in the oven, at the same temperature as before.

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

Receta en Español

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