SAMOA: Samoan Grilled Chicken with Coconut Rice and Creamed Greens (Palusami)

My husband and I honeymooned in Western Samoa more than twenty years ago. While fresh fruit and fish were abundant, we were surprised by the prevalence of canned food, especially Spam. It appeared on almost every menu. Western Samoa has more indigenous culture than its American sibling, but the effects of American occupation of the latter created a heavy reliance on provisions that survived long journeys and timespans, a reliance that crossed into Western Samoa. Thus the love of canned food. Ironically, during our week on this island with amazing fresh fruit, many of our meals were served with canned fruit salad! Whenever possible we opted for sashimi, fresh coconut, and fresh mango. Our last night, we attended a fiafia night — a feast with entertainment — during which we were served amazing grilled meats, including a Samoan grilled chicken. I cannot say for sure it was the same recipe as this, but based on taste, it was close.

Palusami is typically made with canned corned beef and taro leaf, but as my local supermarkets carry neither, this is a close substitute, not the real deal.

Samoan Grilled Chicken

• 6 pieces bone-in, skin-on chicken thigh

• ½ cup tomato ketchup

• ½ cup soy sauce or tamari

• ½ cup brown sugar

• 1 tablespoon freshly grated ginger

• 1 tablespoon freshly grated garlic

• 2 oranges

• 3 green onion

1. Preheat a grill to medium high or heat oil in a skillet over medium high heat.

2. Remove chicken from marinade and pour marinade into small saucepan, discerning the orange halves. Turn saucepan on medium and bring marinade to a simmer. Simmer while chicken cooks.

3. Add chicken to grill or skillet. Turn heat to medium and cook about 10 minutes.

4. Remove marinade from heat and dab the chicken generously with it, then flip and cook for 10 more minutes.

5. After the second side cooks for 10 minutes, repeat this baste and flip every minute or so for a total cook time of 25 minutes, or until internal temp in the thickest part registers 167°F (for thigh).

6. Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with more green onion if desired.

Coconut Rice

• 1½ cups basmati rice

• 2 tablespoons unsweetened, shredded coconut (optional, but adds great texture)

• 1 cup chicken broth

• 1 cup liquid from a can of coconut milk

1. Stir together the rice and shredded coconut.

2. Cook rice according to directions, substituting the water in the directions with the broth and coconut milk.

Creamed Greens (Palusami)

• 

  1 lb Swiss chard

• 1 can coconut milk

• 1 onion

• 8 oz "meal"/thick cut deli corned beef or 8 oz canned corned beef

• salt and pepper

1. Cut the stems off the Swiss chard and discard. Cut chard leaves into wide strips. Wash thoroughly. Cut both onion and beef into small dice.

2. Preheat the oven to 350°F.

3. Place one third of the leaves in giant ovenproof pot with a lid, then top with one third of the beef and one third of the onion. Sprinkle on salt and pepper. Repeat layering two more times.

4. Pour the can of coconut milk over top.

5. Cover and bake 55 minutes, stirring at the midway point.

FUN FACTS:

• Samoa is one of the closest countries to the west side of the International Date Line, making it one of the first places on Earth to see the sunrise each day. Samoa is 24 hours ahead of its closest neighbor, American Samoa.

• Samoa recognizes a third gender, Fa'afafine, for individuals assigned male at birth who embody both masculine and feminine traits.

• Samoan men are just as responsible for home cooking as women, especially during Sunday family feasts.