Specialist technology: Cultural Cooking- Sapasui/Samoa

This term we are visiting the Pacific Islands and learning to cook cultural foods.

This week it is sapasui with a learning focus on Samoa.

We are using higher order thinking skills to understand more about this country, traditional foods of Samoa, why Samoan recipes have evolved over time and why they are very adaptable.

Most island foods are adaptable and our students have been learning why. We have had many discussions this week about the origin of ingredients in chop suey and how/why those ingredients have been embraced by Samoan people.  We have also discussed why these foods/dishes are now used in all the islands.

Many of our students have their own slightly different ways of making these recipes.. different proteins, some have veggies others don't, most cut their noodles and some don't... great discussion points and lots of options when we make this recipe next week..

Here is how a Samoan chop suey can be made..

prepare your protein- beef

chicken..

all week Mrs Woof has been making sapasui.. 

but we are lucky enough to also have Mrs Silga show us how she makes it

processing garlic.. you can use cheating garlic too

soak the noodles /vermicelli

some people use warm water, some use cold..

all preparation is complete.. onions, garlic, ginger are chopped and protein is sliced

cook your protein

stir it so it doesn't stick

keep stiring when you need to

when it is cooked..

add the onion, garlic and ginger

stir it..

taste and add more garlic or ginger if needed..

noodles are soft now

add the soy..

until you are happy with the colour

stir it...

cut the noodles.. 

add vegetables...

add the noodles

stir

add water

leave to cook

plate up

and taste...

Thanks Mrs Siliga for showing us how it is done!