'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

Mul Naengmyeon - North Korean cold noodles

Mul Naengmyeon is the National dish of North Korea; it is the dish they offer to the few foreign leaders who visit the country. Since 2022 it has been included on the UNESCO list of Intangible Cultural Heritage.

It is made with buckwheat noodles and served in a brass bowl with pieces of meat, vegetables, fruits, kimchi, and radish.

This is a traditional dish deeply rooted in the life of the people of Pyongyang. It is associated with long life, happiness, hospitality, togetherness, and kindness, and it is believed to foster respect, intimacy, and unity.

On the day before Jongwoldaeborum (a Korean winter folk festival), relatives and neighbours gather to enjoy these noodles, hoping their lives will be as long as the strands of the noodles. During celebrations such as birthdays and weddings, the people of Pyongyang serve this dish while offering blessings to family members, neighbours, and friends.

Ingredients:

- 300 g beef brisket.
- 1/2 white onion.
- 6 cloves of garlic.
- 4 slices of ginger.
- 3 Chinese scallions (green onions).
- 1/2 tablespoon whole black peppercorns.
- 2 tablespoons soy sauce.
- 1 teaspoon sugar.
- Salt.
- 200 g buckwheat SOBA noodles.
- 1 boiled egg, cut in half.
- 1/2 cucumber, sliced.
- Radish slices.
- 2 slices of Korean pear.
- Chinese cabbage.
- Vinegar, mustard, or soy sauce.

Method:

1- First, we prepare a broth with ginger, garlic, onion, Chinese scallions, black peppercorns, beef, and radish.

Add the ingredients to a pot with one tablespoon of salt and put it over high heat until it comes to a boil.

Chinese scallions are this type of onion that has a milder flavour than regular onions, and the whole plant can be used, including the leaves. They can be eaten raw or cooked.

2- When it starts to boil, reduce to medium-low heat, place a lid on the pot with a small gap so the steam can escape, and let it cook for 40 minutes.

During that time, we remove the foam that forms on the surface.

Until the broth is clarified.

3- Set the meat aside. The vegetables can be used for other recipes. Then take the broth and strain it to remove all impurities.

4- Refrigerate the broth because it is served cold. You can even place part of it in the freezer so it chills faster while we prepare the rest of the dish.

5 - Now we prepare the ingredients that accompany the broth: slice the soft-skinned zucchini (Chinese or Dutch zucchini) and place it in a container with salt.

6 - Cut the meat into strips.

7 - Cut the radish, which was cooked for the broth, into strips.

8 - Also, cut the Korean pear into strips and place them in water with sugar to prevent browning.

The Korean pear is the apple-shaped pear commonly sold in Asian grocery stores.

9 - Boil the Chinese cabbage and the egg.

10 - Prepare the buckwheat SOBA noodles by bringing salted water to a boil. Once it reaches a boil, add the noodles and cook for 4 minutes.

To stop the cooking, transfer them to cold water with ice.

11 - Now plate the dish by placing the noodles in the center of the bowl, then arranging the meat, radish, pear, chopped Chinese cabbage, cucumber, and half a boiled egg on top of the noodles (I forgot the egg myself!).

Pour the broth over everything—it should be very cold. To enhance the flavour, mustard, soy sauce, or vinegar is usually added.

I wasn’t in the mood for cold noodles, but I really liked this combination served cold. I added mustard and soy sauce, and it goes really well.

Recipe in Spanish

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

North Korea

Kerikeri - Salad from New Zealand

 Kerikeri is a salad very typical of the Maori people, the natives from New Zeland.

The main ingredients are corn and green peas. It is very healthy and easy to prepare.
¡This is a vegan dish!.

Ingredients (3 people):

- 150 grams corn.
- 100 grams green peas.
- 1 cucumber.
- Half an onion.
- 1 garlic clove.
- Oil.
- Vinegar.
- Salt.
- Pepper.
- Cayenne.

- Chives.

Method:

1- Cook the green peas with water and salt. If they are frozen you can cook them 10 minutes in boiling water.

2- Cut the cucumber into little cubes.

3- Cut the onion, garlic and chive in pieces.

4- Mix the corn, green peas, cucumber and chives.

5- Take a jar, put inside the onion, garlic, oil, vinegar, salt, pepper and a bit of cayenne. Close the jar and shake well.

Pour the jar content on the salad.

Recipe in English

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

New Zealand

De Original: Albert Hastings Markham Vector: Zscout370, Hugh Jass, s. Historial del archivo - http://www.mch.govt.nz/files/NZ%20Flag%20-%20proportions.JPG https://fotw.info/flags/nz.html, Dominio público, Enlace

Dioula Salad from Ivory Coast

Dioula salad is a healthy and typical dish from the Ivory Coast. It's a simple salad with stewed meat, spices and a Maggi cube which is indispensable in African cuisine.

Dioula is a language spoken by 10 million inhabitants in the countries of Ivory Coast, Mali, and Burkina Faso, and the ethnic group that speaks this language is also called Dioula.

Ingredients:

- 1/2 kilo of beef meet.

- 1 onion.

- 1 clove of garlic.

- 1 teaspoon of anise seeds.

- Oil.

- Pepper.

- Salt.

- 1Maggi cube.

- 2 bay leaves.

- 1 tablespoon of mustard sauce.

- Cucumber.

- Tomato.

- Whitw Vinegar.

- Eggs.

- Lettuce.

Method:

1- Cut the meat into small cubes and fry it with oil, chopped garlic and onion, anise seeds, pepper, a Maggi cube, and bay leaves.

2- Once the meat has started to get done, add enough water to cover all the meat. Also add the mustard and let it boil. Then reduce the heat and let it cook for an hour.

3- Peel the cucumber and slice it. Besides, cut the tomato into pieces. Place them on a plate along with lettuce and a hard-boiled egg cut into quarters. Add the meat on top.

4- Pour white vinegar into a jar along with some of the liquid from cooking the meat. Add olive oil and salt. Close the jar and shake well. Pour the dressing over the salad, and you're done!

You can also watch the recipe on my Youtube Channel:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Ivory Coast

De <a href="//commons.wikimedia.org/wiki/User:Jon_Harald_S%C3%B8by" title="User:Jon Harald Søby">Jon Harald Søby</a> - <span class="int-own-work" lang="es">Trabajo propio</span>, Dominio público, Enlace

Crab Salad from Micronesia

                                                                                Receta en Español

Seafood is essential in Micronesia, besides crabs are very abundant and tasty. 

Today we are going to try a typical salad in these islands, as they do in Kosrae, I saw the recipe at this link: http: //www.realfoodtraveler.com/2013/09/mangrove-crab-salad-recipe/ 

We will use crabs and a mayonnaise sauce with mustard and lime as dressing.

Ingredients (2 - 4 people):

-  2 Crabs.
-  Some lettuce leaves.
-  2 eggs.
-  1 cucumber.
-  2 tablespoons chopped red onion.
- a splash of lime juice.
- 1/4 teaspoon ground mustard seeds.
- salt.
- white pepper.
- oil.
- a pinch of dill leaves.

Method:

1- Once the crabs are cooked, (I bought them already cooked). The first thing to do is to remove the meat from the crabs, from the body and from the legs. This takes a lot of time, so be patient.

2- Boil one egg, cut cucumber into slices.

Place some lettuce leaves on the base, add cucumber on top of the leaves, then some onion and the crab meat.

3- Now is time to cook the sauce. Grind some mustard seeds.

4- Make a mayonnaise with the egg, sunflower oil, a dash of lime juice ,a pinch of salt and 1/4 teaspoon of ground mustard seeds. Add some dill.

My comments ti the Recipe

This is a very easy recipe, the sauce with a touch of lime and mustard seeds combine perfectly with the crabs.

It is very fast to do, except obtaining meat from the crabs.

Where to find the ingredients

Mustard seeds can be bought at a lot of grocery shops located near 'Lavapiés' metro station.

I bought in a shop where you can find all kind of indian products:  desi gourmet   (Ricardo Ortiz 24, Madrid).

Federated States of Micronesia