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The coconut tree (Cocos nucifera) has many uses and is an important source of food. It is also used for making coconut oil, baskets, sennit rope used in traditional Samoan house building, weaving and for the building of small traditional houses or fale.
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The original recipe involved mixing grated ambarella fruit (known as vi in Samoan and Tongan and wi in Hawaiian) with young coconut meat, coconut milk, and coconut water. [2] This mixture was poured into large coconut shells, corked with coconut husk, and chilled in cold water or waterfalls before serving. Modern Variations
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ʻOta ʻika is a Oceanian dish consisting of raw fish marinated in citrus juice and coconut milk. The Tongan, Tahitian, and Samoan variants are essentially identical in that the raw fish is briefly marinated in lemon or lime juice until the surface of the flesh becomes opaque. The fish is then mixed with coconut milk and diced vegetables (most ...
The toothsome fai’ai fe’e ($15), a Samoan octopus-coconut cream mixture, stands above the rest as an inky black study in contrast, suckers poking through the luscious base.
There is a large coconut plantation, where coconuts are used to make Samoan Brand Coconut Cream which is sold worldwide. There are some 10 family-owned shops in the village with 3 billiard gaming areas. The traditional 'Sa', evening prayers, takes place each day throughout the village and lasts for about 30 minutes.
Miti hue is prepared from the young coconut known as 'omoto, a stage where the flesh of the green coconut starts to harden and begins losing its water.The flesh of the 'omoto is cut into pieces and placed in a calabash vessel, with salt water and the heads of freshwater prawns.