Keke pua'a are Samoan versions of bao steamed buns, filled with a combination of pork, garlic, soy sauce, and onions, although they can be filled with basically any combination of meat and other ingredients. The tender dough is made with flour, sugar, salt, eggs, butter, milk, water, and yeast.
It is then filled and steamed or baked. When translated, the name keke pua'a means pork cake, referring to the most common filling in Samoa.
Although it looks like a side dish, in Samoan cuisine, coconut rice is usually served as a savory snack. It is made with rice, water, coconut milk, and salt. The dish should be served hot or warm, at room temperature. It is recommended to pair coconut rice with a strong cup of coffee or a cup of Samoan cocoa.
Paifala are Samoan pies shaped into half-moons, visually similar to a calzone. The most traditional recipe calls for a filling of crushed pineapple and leftover syrup, milk, sugar, and cornstarch. The crust is typically made with flour, butter, coconut milk, and baking powder, resulting in a fragrant, buttery, and smooth shortcrust pastry.
Baked in an oven until golden-brown in color, these filling pastries are then left to cool off and are usually consumed in thick strips.
Unlike its Hawaiian counterpart which is made with taro root, Samoan poi is a refreshing dessert made with mashed ripe bananas, lemon zest, coconut juice, and vanilla for flavoring. It is recommended to consume the dish within a few hours and to serve it well chilled.
Samoan poi can be consumed as a dessert, but it also makes for an excellent refreshing snack, especially on warm days.
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