Meet your Tiki!

Perai

Origin: Vanuatu

Background:

Born from the fires of Mount Yasur, Perai was a natural born warrior. However, in his time Vanuatu had no enemies and very few dangerous predators and his aggressive personality and knowledge of weapons was shunned by the local ni-Vanuatu.

After living as a hermit on the isolated Matthew Island for many years he discovered he could use his knowledge of smelting to make tools for farming. His tools greatly increase farm production that led to generations of comfortable living. Given all his early success he retired young, you could often find him relaxing at his at his local nakamal (men’s house) to drink kava, celebrate his success and communicate with the spirits of his ancestors.

Favorite food

Lap Lap

Ingredients:
2 green bananas (peeled and grated)
3 large sweet potatoes (peeled and grated)
1 Chinese cabbage (rinsed and chopped)
1 bunch spinach (rinsed and chopped)
1 onion (peeled and finely chopped)
1 (1.4kg) chicken (spatchcocked)
2 tbsp vegetable oil
2 cup coconut milk
½ bunch chives (sliced)
5 large banana leaves (spines removed)
2 cloves garlic (minced)
Salt
Black pepper

Directions:
1. Preheat the oven to 350 degrees F.
2. Soften the banana leaves by blanching them in hot water or bypassing them over an open flame for thirty  seconds.
3. Arrange the leaves on a large baking tray, overlapping them to create a base for a parcel. Set aside.
4. Mix the grated bananas and sweet potatoes in a bowl, and season with black pepper and salt.
5. Mix the spinach and Chinese cabbage in a separate bowl, and season with black pepper and salt.
6. Combine half of the coconut milk with the onions and minced garlic cloves. Set aside.
7. Season the chicken with salt and pepper.
8. Heat the oil in a large frying pan, and add the chicken.
9. Brown the chicken on both sides, skin side down. Set aside the chicken after cooking.
10. Assemble the Lap Lap by arranging half of the spinach and cabbage mixture in the center of the banana leaves.
11. Spread the sweet potato and green banana mixture over this.
12. Place the chicken, skin side up, on top of the sweet potato and banana layer.
13. Cover the chicken with the remaining spinach and cabbage.
14. Pour the coconut milk and onion mixture over the filling.
15. Wrap the banana leaves tightly over the filling, and secure with a string.
16. Place the package in the preheated oven
17. Bake the Lap Lap for about one (1:00) hour or until the chicken is cooked.
18. Remove the package from the oven and untie the string.
19. Unwrap the banana leaves and pour the remaining coconut milk over the top.
20. Garnish the Lap Lap with the sliced chives and serve immediately.

Waata

Origin: Funafuti

Background:  Waata is an essential but mild-mannered tiki. His role as the tribe’s accountant meant that he rarely got to enjoy the beauty and wonderment of Funafuti. It is said he never once visited the stunning beaches, swam in the extensive lagoon or experienced the stunning dive sites.

He would instead spend all day in the Tuvalu National Library counting Tuvaluan Dollars and insuring it matches with fish sold. His efforts and sacrifice does not go unnoticed and he is still celebrated with an annual holiday where island residence stay home and do math problems.

Favorite food

Classic Hot Toddy

INGREDIENTS:
¾ cup water
1 ½ ounces whiskey
2 to 3 teaspoons honey, to taste
2 to 3 teaspoons lemon juice, to taste
1 lemon round
1 cinnamon stick (optional, for garnish)

INSTRUCTIONS:
1. In a teapot or saucepan, bring the water to a simmer.
2. Pour the hot water into a mug.
3. Add the whiskey, 2 teaspoons honey and 2 teaspoon lemon juice. Stir until the honey has disappeared into the hot water. Taste, and add 1 teaspoon honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing.
4. Garnish with a lemon round and cinnamon stick (if using). Enjoy!

Veirani

Origin: Tahiti

Background:  Vairani is commonly known as the most beautiful of all Tiki’s. Her stunning looks are celebrated throughout the pacific with parades, celebrations, and parties. She is credited with unifying the chiefdoms of early Tahiti. Before Vairani’s arrival the island was split between two groups: Teva i Uta (Teva of the Interior) and the Teva i Tai (Teva of the Sea). Fierce battles were fought to maintain territory.

This all ended when Ari’ima’o the prince of Teva I Uta saw Vairani bathing under Fautaua Waterfall. It was love at first site. The pair kept their relationship secrete in fear of angering their respective chief (ariʻi rahi). However, late one tropical evening they had discovered plans to go to war in the morning. The pair decided that the bloodshed must end. Early that morning the pair met in the battlefield wearing traditional red roses symbolizing nobility and marriage. The two armies saw the pair and dropped their weapons. What was to be a day of pain and suffering turned into a celebration for the bride and groom and the beginning of a new peaceful island.

Favorite food

Fafaru

Ingredients:
1lb Fresh crab and shrimp
Sea water
1lb fresh tuna
½ Cup mitihue
Prepared Taro

Instructions:
1. Gather crabs and shrimp from the seaside
2. Crush the shellfishand put into a jar filled with sea water.
3. Leave jar in sunlight to ferment for a couple of days.
4. Filter the pickled seafood water, now called miti fafaru
5. Add slices of fresh fish (usually tuna) to the miti fafaru. Let the fresh fish marinate in the fermented juice for a few hours (or longer, depending on how strong a flavor one wants)
6. Serve with mitihue and prepared taro
7. Wash it down with a glass of chilled Hinano beer.

Konala

Meaning: Wave Rider

Origin: Oahu – Hawaii 

Background:  The great Konala’s stories are legendary throughout the South Pacific. Known as a risk taker, an inventor and an all-around great guy. He once jumped into the great Koko crater wearing nothing, but a backpack made of banana leaves – he glided majestically through the sky, traveling the southern coast and landing at Diamond Head just in time for a sick southern swell.

He may not have been the first to ever tame the waves of pipeline, but nobody has ever done it with more style. When everyone else was riding coffee tables in a strait line, Konala built himself a small little board using a balsa wood spine wrapped in woven palm frons and sealed with tree sap. He added a fin like he saw on sharks. Using this tiny lite board he was able to glide like no other on the crashing waves.

His favorite thing to do was grab a wave late, kick back and relax on the wall, flirt with the break and then go deep in the tube and pop out at the last second.

One day a large boom was heard off the North Shore, scouts rang the tsunami alarms, as everyone on the island ran to high ground Konala ran to grab his trusty board. Witnesses from the mountain describe watching Konala paddling out, farther and farther as the wave got closer and closer. When the two met it was like an explosion of light, he tore that wave to shreds, up and down the face, up over the break and then back down again before finally going into the tube. He never came out.

The locals came to the conclusion that Konala loved the tube so much that he decided to make it his home. And it is said, if you are brave enough to go deep in pipeline’s tube you will find him kicking back and chilling on that watery wall.

Favorite food

Hawaiian Fish Taco 

Ingredients
1-2 pounds halibut or tilapia fillets (cut into 2 inch strips)
1 teaspoon salt
1 teaspoon pepper
2 eggs (beaten)
1/2 cup corn meal
Vegetable oil for frying
Flour or corn tortilla (I preferred flour over corn)
Sour cream sauce
1 small red cabbage (dice)
1 bunch cilantro (discard the stems and roughly chop the leaves)
1 large mango (dice)
1 large tomatoes (dice)
2 limes or lemons (cut into wedges)

Instructions
1. Season the fish with salt and pepper. Set aside.
2. Heat up a skillet with a generous amount of vegetable oil (about 1/4 cup) until it reaches 350 degrees or until a sprinkle of corn meal sizzles once it hits the oil.
3. Dredge each piece of fish through the egg mixture. Let the excess liquid drip off. Dredge the fish through the corn meal, making sure that it’s evenly coated. Shake off excess corn meal.
4. Fry the fish on both sides until golden brown (about 2 minutes each side).
5. Set the fried fish onto a plate lined with paper towels to absorb any excess oil.
6. Fry the tortilla in oil using a small pan with a little bit of oil (about 2 tablespoons) until soft. You can also pop them into the microwave.
7. Add fried fish to tortilla and top with sour cream sauce, red cabbage, cilantro, mango and tomatoes. Serve with lime wedges.

Peniamina

Origin: Blabla

Background: Tiki description Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren,

Favorite food

Tiki description Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren,

Kawaine

Meaning: Warrior, Innovative, Handsome

Origin: Hawaii Big Island

Background: The great Kawaine may be the most famous of all the honorable tikis. Originating from Samoa it is said his spirit bounced around all the Polynesian islands until he found one large enough to contain his massive muscular body and his even bigger personality. The island his spirit chose was the big island of Hawaii, with over 400km of coastline, majestic mountains and abundant fishing the island is ideal to fulfill Kawaine’s large appetite for food, adventure and life. Most days you will find him alone lifting heavy things and then putting them down or eating one of his 20+ meals a day. Even though he spends much time alone he is no shrinking violet, quite the opposite, when in a crowd he is the most charming, personable and charismatic person in the room. It is said that to be in his presence is to share his spirit and thus the ones lucky enough to meet him leave walking a bit taller, feeling stronger and carrying the confidence of all the great islands. 

Favorite food

Ahi Poke

Ingredients
¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
Serve with:
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Step 1: Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.

Step 2: Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.

Step 3: Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Bauro

Meaning: Bold Friend, Brave Friend

Origin: Malden

Background: The great Bauro is friends to all living things. Born on the tiny island of Malden he knew very few other creatures. For many years it was just him and the millions of bats that inhabit the island. Then one day while sunbathing on the north shore Bauro witnessed a curous little creature crawling out of the sea. Excitedly Bauro ran up to the creature with a million questions: Where did you come from? What kind of bat are you? Are there others like you? The creature explained that he was not a bat at all but is known as a turtle, and that there are millions of different creatures under the sea, on land and flying in the air. In time other creatures began to visit the remote island and were always welcomed by a smiling and excited Bauro. Some say that if you are lucky enough to find the remote island you will still be greeted by Bauro offering music, dancing and a full vegan feast.

Favorite food

Batata Mash

Ingredients:
3 batata potatoes, peeled and cut into chunks
1 bay leaf
½ cup coconut milk
4 tablespoons coconut oil
salt and ground black pepper to taste

Step 1: Place potato chunks and bay leaf into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl.

Step 2: Combine coconut milk, coconut oil, salt, and pepper in a pot and gently warm.

Step 3: Pour coconut mixture over potatoes in the bowl; mash until smooth with a potato masher.

Ri Iki

Origin: Tarawa Islands

Background:  Commonly found doing laps in the large lagoon that was abundant with fish and shellfish that he would often catch with his bare hands. Riiki learned to take all the abundance earth had to offer and combine them into nutritious and often delicious offerings. Recognized as the first master chef, his trademark dish involved wrapping the freshly caught fish in a banana leave, marinated in coconut milk and left to steam on an open fire until cooked to perfection.

However, making fresh fish taste great is easy, what is more difficult is making old rotten ingredients taste great. Tarawa Islands was covered in banana trees, so much so that it was impossible for its residents to eat all the fruit produced and this the island was covered in rotting bananas. Riiki got to work trying to preserve these bananas and make them taste great. After a lot of trial and error he produced a dark liquid that tasted fantastic but drinking too much of it caused dizziness, blurred vision, and a lack of inhibitions. He was so disappointed with himself that locked himself away from society. Word of his sadness and isolation spread through the islands and his friends all started to arrive to cheer him up.

One day his old friend Iohunukono showed up. Iohunukono was from Kingsman Reef home to the biggest parties in the pacific. After a long dinner and talk Iohunukono asked to taste this banana liquid that got Ri Iki so upset. Reluctantly, Ri Iki poured them each a small glass. The smell of caramel, banana and vanilla filled the room. Iohunukono eyes lit up as the warming liquid exploded in his mouth. He immediately asked for another, and Ri Iki warned him of the side effects, but Iohunukono didn’t care and had another, then another. Ri Iki started to smile again after a few drinks. They sat there and drank and laughed all night.

This led to a very prosperous time for the Tarawa Islands and Kingsman Reef was willing to buy every drop of that Banana Rum they could produce.

Favorite food

Banana Rum

Ingredients:
11 gallons water
15 lbs brown sugar
3 gallons of blackstrap molasses
18 pounds of bananas (ripe, yellow, medium to heavy spots)
1/2 cup Baker’s yeast

Directions:

1. Add brown sugar and molasses to fermenter, and heat up 4 gallons of water so its hot enough to dissolve the molasses and brown sugar.
2. Mix thoroughly until sugar/molasses is fully dissolved.
3. Mash up Bananas to a liquid. Add bananas to fermenter and mix in well. We have a pretty old school 20s/30s kitchen, so I wound up digging in with my bare hands. Food processor or blender would be good if you have it. Add bananas to fermenter
4. Add remaining water (7 gallons) to fermenter and mix /aerate thoroughly.
5. Age it in 1 quart jars on pieces of banana and quartered vanilla bean.

Laki

Meaning: Lucky

Origin: Tokelau

Background: Many describe Laki as the laziest of all tikis. Most of the great tikis are very ambitious, leading a life of a warrior, adventurer, explorer or inventor. But Laki chose a different path, one of leisure and excess. After a few years of trial-and-error Laki eventually experienced a perfect day and set out to recreate that period repeatedly without change. His day begins by waking in the late morning to a full breakfast served to him in bed, this is followed by a body scrub and massage in his private grotto, he then spends time between the hammock and sun chair until he gets tired and takes a nap under a palm tree. His day finishes with a 6 coarse meal and listening to the relaxing rhythmic waves until he drifts off to sleep. There is only one day that he does anything different and that is the night of the Tokehega Day Celebration. On that day he skips his usual 6 course dinner, heads to town, buys a single lottery ticket and collects his predictable winnings. 

Favorite food

IKA MATA

Ingredients
1 lb fresh tuna fillet , cut into 1-inch cubes
4 limes , freshly squeezed
8 oz. coconut cream
1 small red bell pepper , seeded and cut into ½-inch cubes
½ cucumber , peeled, seeded and cut into ½-inch cubes
1 red onion , cut into thin strips
1 teaspoon salt

Instructions
• Place the tuna in a bowl.
• Add the juice of the 4 limes, mix, cover and marinate in the refrigerator for 1 hour.
• Cool the cucumber, onion and pepper in the refrigerator until the tuna is marinated.
• Mix the coconut cream and the tuna.
• Add the bell pepper, cucumber, and onion.
• Season with salt and mix well.
• Serve fresh.

Salacala

Meaning: Wrong Way

Origin: Unknown (Fiji)

Background: The little we know of this mysterious tiki comes from oral history on the island of Fiji. As the story goes, Salacala arrived one day on an odd ship never before seen in the region. Although friendly enough the stranger had odd habits and requests, often ordering food at restaurants that didn’t exist and playing weird music on his string box. Eventually the locals started to get to know the traveler and his fantastic tales. Apparently as a child he got lost on his short canoe ride to school, he drifted with the tide for days until eventually washing up on a small uninhabited volcanic island, he grabbed what resources the island had and set off again for home but again lost his way and arrived in a strange place with bouncing deer and giant spiders. He continued to travel finding more mythical creatures, fascinating cultures and even something he called solid water. Salacala fell in love with Fiji and ultimately accepted the island as his adopted home. He was last seen the night of the annual Bula Festival when he offered to run to the local market for a round of kava and never returned. 

Favorite food

Kokoda

Ingredients
800 g snapper skin off
3/4 cup lime juice
1/2 cup coconut cream thick
1/2 cup red onion finely chopped
3 tomatoes deseeded finely chopped medium
1/2 cup coriander chopped
2 green chillies finely chopped
4 spring onions finely chopped
4 oak lettuce leaves *to serve

Method
• Cut the fish into small chunks or thin strips and mix through the lime juice.
• Leave to marinate for approximately 6-8 hours or overnight.
• Combine remaining ingredients.

How to make coconut cream and milk.
• Drain the fish, reserving the liquid.
• Toss the fish through the coconut mixture, adding any lime juice, if required.
• Place a lettuce leaf in a small dish and spoon in mixture.
• Serve immediately with salt and pepper.

Potaika

Meaning: Night Tiger

Origin: American Samoa

Background: Like many of the great tiki’s Potaika was born a common mortal on the tiny island of Ofu. The youngest of 6 brothers he grew up privileged and protected. His older brothers were bigger and stronger than him so they were able to protect him from wild animals, competing tribes and any other threats. Although his brothers’ intentions were honorable, the actions had harmful repercussions for Potaika. Since he never had to stand up for himself he grew scared of the world around him. It started small with the fear of spiders, then he began to hide every time a stranger visited the island and ultimately he became terrified of the dark and would lock himself in his room well before sunset. One night Potaika awoke to the sound of screaming and yelling just outside of his house. His initial instinct was to pull the covers tightly over his head. But when he heard his mother scream he jumped up out of bed. He began running towards the door but the fear got to him and his feet stopped working. He collapsed on the floor but used his arms to pull himself across the floor. Reaching for the lock his fear took his hands and fingers but he grabbed the lock between his wrists and ripped it off the door. Peering into the terrifying darkness he could make out the figures at the edge of the jungle, the family was being attacked by a rival tribe, the attackers had his family pinned down in the fale kuka (cooking house) and were quickly approaching.

Seeing his family in danger something snapped in young Potaika and he could feel his inner warrior waking up. He started charging the foes but without feet or hands he had use his knees and elbows; but this was no crawl, he was sprinting on all fours and approaching fast. As he reached the first enemy he realized he could not punch or kick so he leaped and bit the attacker on the neck. As the first enemy fell Potaika let out a tremendous roar! This spine chilling sound got the attention of the rest of the attacking tribe, they all turned there attention to Potaika as he charged each one.

The fight was quick and the competing tribe ran away scared, wounded and defeated. However, poor Potaika did not get away unharmed. His body was covered in cuts, bruises and arrows. As he laid dying his family surrounded him, he heard his brothers praising his bravery, his father speaking of his strength and his mother talking about his love and protection for his family. A big familiar smile came across Potaika’s face as he passed away.

The family gathered at the bure kalou to thank the gods for their help and request a smooth transition for young Potaika. When they return home Potaika was gone laying in its place was a large black tiger. The family was stricken with fear until they saw the tiger turn towards them a smile that beautiful Potaika smile and run off into the woods.

Some say Potaika is still out there, watching and protecting his family. If you are a good person visiting the island be comforted by Potaika’s protection but bad people should avoid the island as Potaika will be watching.

Favorite food

Sapasui or Samoan Chop Suey

INGREDIENTS:
Meat: Beef (chuck or rump steak) or chicken (portions or boneless) or Pork.
Vermicelli Noodles (buy in packets)
Garlic
Ginger
Mushroom Soy Sauce.

INSTRUCTIONS:
1. Peel & slice onion & garlic
2. Add oil to the electric fry pan or pot
3. Cut meat into bite size cubes, add & stir fry with onion & garlic
4. Peel & crush ginger
5. Add ginger and enough Mushroom soy sauce to cover the meat then stir & leave to cook for a few minutes.
6. Soak vermicelli in COLD water to soften & then trim with scissors.
7. Add Vermicelli and 1 or 2 cups of water
8. Cover and leave to cook for 5-6 mins
9. Stir and serve!

Mitakilagi

Meaning: Good Sky

Origin: Niue Island

Background: The only known nocturnal tiki, Matakilagi celebrates the night. Emerging from his simple bamboo hut just before sunset he sits and watches the sky turn from blue, to pink, to red and finally deep dark black that can only be found on Niue Island. Soon after the universe reviles itself in the form of bright stars and galaxies. A natural inventor, Matakilagi used his intelligence, creativity and ingenuity to develop tools to better study the night sky. His most famous invention involved melting sand in a very hot fire and forming them into clear disks. When the sky is observed through these disks tiny details reveal themselves. His inventions have greatly expanded mankind’s understanding of the universe as well as improved navigating the globe. 

Favorite food

UGA NIUE (Coconut Crab)

Ingredients
• As many crabs as you can find

Instructions
• Heat up a big pan of salted water (half sea water and half fresh water is good)
• Place the live crab into the pot, close the lid and simmer for 10-15 minutes depending on the size of your crab.
• Check every so often – the crab is done when it is a nice red color
• Remove the crab from the pot and leave to cool for 15 minutes.

Tikiroa

Origin: Blabla

Background: Tiki description Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren,

Favorite food

Tiki description Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren,

Kooti

Origin: Nukufetau

Background:  Kooti was born mortal and lived a mostly unremarkable life. Never the biggest, strongest, or smartest member of the tribe he was rarely asked to do much. This left him with a lot of spare time and led to extreme boredom. He would try to fill the day doing things nobody else did. He would hop on one leg instead of walking, but that was deemed ineffective. He would fish using a spoon instead of a hook, this also turned out to be a bad idea.

One day while wandering through the jungle he saw a bright colored frog. In typical Kooti fashion he thought to himself “I bet nobody has ever licked that frog”. After a brief chase Kooti was holding the frog in his hands, his hand started to tingle but that was not going to stop him. He put out his tongue and approached the frog, just before tongue met frog he could swear the frog looked at him and said “You sure you want to do that?” But it was too late.

Kooti watched all three dimensions crash down onto each other, replaced by only colors singing songs and smells dancing on feelings. Reality disappeared so quickly that Kooti did not even have a chance to hang on. Traveling at the speed of light through an infinite universe he abruptly stopped. There floating in an endless black void was the frog, it looked deep in his eyes. The silence was deafening but at the same time he felt the frog ask him for his question. Kooti could not speak but asked what he should try next. The frogs answer came on a purple cloud of jelly.

Upon waking Kooti rushed back to the village, he hung a couple wheels in a tree and put a rope on it. Pulling one side he was able to lift the massive bolder that had blocked the quickest path. to the sea. The tribe was amazed that one of his crazy ideas finally worked. The next week he amazed them again by digging a deep hole for easy access to fresh water.

He became one of the Pacific’s most celebrated thinker and inventor. But never told anyone of his frog secret.

Favorite food

Shrimp Cocktail

Directions
1. Put the sea water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
2. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones.
3. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
4. To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
Cocktail Sauce:
1. Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.

Makaio

Meaning: Sun Chaser

Origin: Fiji

Background:  Makaio the sun chaser is known as the happiest of all the great demigods. It is said that his smile can light up a room, give someone the confidence of a god and even cure most ailments.

A famous story goes that Makaio once visited a small fishing village and ordered his favorite Kokoda from an old, crippled woman on the street. Upon tasing the wonderful fresh fish Makaio’s eyes lit up and his lips formed that prefect smile as he looked at the old woman. The woman was showered with the light of a thousand suns. She felt her skin tighten, her muscles regaining strength and her bones harden. When the light finally dimmed the old woman was transformed into her 20-year-old self. Makaio and her danced, drank, laughed, and ate more of that wonderful Kokoda the rest of the night.

If you are ever fortunate to meet Makaio make sure to say hi and maybe have a joke or a wonderful treat to share so you can experience that radiating smile.

Favorite food

Fiji Kokoda (fresh fish ceviche)

Ingredients
2 white fish filets like snapper mahi-mahi, swai etc.
1/2 cup fresh lemon juice
1 large ripe tomato diced
1 green chili halved, de-seeded and diced
1/2 brown onion diced
1/4 cup coconut cream
salt and pepper to taste
lettuce leaves for serving

Instructions
1. Make sure the skin is removed from the filets and cut into bit sized pieces
2. Place the fish and lemon juice in a ceramic or glass bow and toss to combine
3. Cover with plastic wrap and place in the refrigerator overnight (at least 8 hours)
4. The fish will turn white when it is ready.
5. Add the tomatoes, chili, onion, coconut cream to the marinated fish and gently stir to combine
6. Season with salt and pepper to taste
7. Line a serving bowl with lettuce leaves and spoon the kokoda onto the leaves.
8. Serve with fried taro root for an authentic Fijian experience

Te Nana

Meaning: Pleasing Voice

Origin: Rapa Iti

Background:  Te Nana was a bit of a loner, the youngest of 7 sisters she was born mute. Unable to communicate with her tribe, she chose to spend her time in the jungle rather than in town or on the beach. She was fascinated by the sounds of the jungle, the calls of the wild geckos, the chirps and grunts of the local monkeys and especially the beautiful songs of the tropical birds.

Her favorite spot on the island was a cliff that overlooked the village. From here she could be one with the nature she loved while at the same time observing her home village. One night while sitting on her cliff she saw a competing tribe trekking through the jungle towards her village. It was clear that nobody below was aware of the coming threat.

She was in a panic, she had to warn her tribe, it was to far to run and the attacking army was getting closer and closer. She watched the as the enemy surrounded the village and readied their weapons. The fear and anxiety built up inside of her, she began to tremble and shake.

When she saw the attackers light their flaming arrows, Te Nana’s nervous energy reached a critical level that she could no longer contain. This energy exploded out of Te Nana in the form of all the sounds she knew from the jungle. The grunts of the monkeys formed a baseline, the insect and gecko sounds filled the rhythm and the beautiful voice of a million birds formed the lyrics.

Upon hearing the song, the whole village turned mute not wanting to miss a second of the beautiful song. People came out of their homes and started dancing. The attacking army dropped their weapons and joined in the celebration. The party continued all night long and a peace treaty barring any aggression with the condition of an annual party was signed in the morning by the two tribes.

Music is still celebrated on the small island of Rapa Iti and is home to the Tahitian Choir, the largest singing group in the South Pacific.

Favorite food

Umu is Po`e

INGREDIENTS
2 large ripe bananas, mashed
250g of grated pumpkin
2 cups of flour
125 ml of vegetable oil
100 g of grated coconut
Half cup of sugar cane
Optional flower sugar if prepared as a dessert recipe

PREPARATION
1. Place the crushed bananas in a bowl, add the grated pumpkin and half the flour gradually.
2. Add the oil, the remaining flour and the grated coconut. And the dough is ready!
3. Heat the oven.
4. Pour batter into a greased.
5. Bake for about an hour.
6. Remove and let cool.

Mika

Origin: Blabla

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Favorite food

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Te Paea

Origin: Tongareva

Background:  Daughter of Eki and mona from Tongareva island demigod Te Paea was born on a night by a human mother. Te Paea was raised till she was a teenager by both her parents who had left to the heavens when she was 15 years old as her mother was mortal as long as she was on earth. even though she had fond memories on the island of Tongareva she left to travel and visit other demigods and often stayed days at end on Kingmen reef where she would party with Hilekonu and Iohunukono but she would always go looking for new places.

On a dark night, the night after the black moon, she heard a cry for help far away and she went out to see where the cry came from, she found a ship lost at sea with a woman giving birth to a son. Te Paea did not know much of birth but she knew the ship needed to be brought to land. She knew she needed the help of Iohunukono to pull up an island and she called out to him, he came immediately and pulled what is known as Tabu island today from the sea bed.

Te Paea after slowly build a reef around the island to help keep the people save. The people remained there and eventually became what is now the small population still remaining. Te Paea was very artsy and loved making Tapa cloth and taught the woman how to make Tapa, the man made tall sharkskin drums and she would always carry some man and there drums when visiting Iohunukono. It’s known today that Tabu island was home to some of the greatest artist in the pacific and that was because being near Te Paea would fill you with creativity. Te Paea most favorite thing to make though was wooden bowls as she also loved to eat like no other woman. She said that rourou tasted best in wooden bowls and that was her favorite dish of all.

Favorite food

Rourou

Ingredients:
Taro or spinach leaves – 1kg
Coriander leaves (finely chopped) – 1 cup
Basil leaves – 1 cup
Spring onion (finely chopped) – 1 cup
Garlic (chopped) – 4 cloves
Coconut milk – 1 cup
Chicken stock – 1 cup
Ground flour – 1 cup
Egg yolks (for coating) – 2
Red chilli flakes – 2 tsp
Black pepper – 2 tsp
Salt – to taste
Oil – for frying

Directions:
1. Bring a pan of water to the boil.
2. Cut the taro or spinach leaves into small pieces and add these into the boiling water. Boil for around 30 minutes.
3. Use a masher to mash the leaves finely and stain off all the excess water.
4. Take a bowl and add the boiled and crushed leaves. Add half cup of coriander leaves, half cup of spring onions, basil leaves, half of the garlic, black pepper, red chilli flakes and salt all in the spinach. Mix all these ingredients together using your hands.
5. Now make small balls. Dip these balls, first in egg, then coat them with ground flour.
6. In a frying pan, heat the oil at a medium-low flame. Place the balls and fry them until they are crispy and golden brown. This may take around 5-7 minutes until they are complete cooked. Now take the balls out of the pan.
7. Add coconut cream, chicken stock, remaining garlic, black pepper and salt in the pan and allow this mixture to simmer for 1-2 minutes. Add the fried balls back in this creamy mixture and allow the balls to moisten for around 5 minutes.
8. The rourou balls are now ready to serve. Garnish with coriander leaves and spring onions to make them more tempting.

Analu

Origin: Hawaii Big Island

Background:  Many centuries ago long before the missionaries came who converted many Hawaiians to Christianity and immigrant laborers who worked the sugar cane plantations. The “BIG ISLAND” was home to Analu and was vibrant island where they held Ahaaina dinner parties every night. It was a place where the locals still greeted each other with the honi ihu and when the hula was mostly performed privately as it is a complex art-form performed for religious purposes, entertainment and to preserve historical events, genealogy and mythology through movements accompanied by chants. It is a sacred, serious pursuit, involving rigorous training and technical skill, and taught by respected kumu (teachers) who carry the knowledge and wisdom from a long lineage of masters.

One of those Masters of Knowledge was Analu. Born on the third day after the full moon near the Ka Wai O Pele Lake. The Lake Pele the volcano deity first visited on the first day. And it is said that Pele witnessed the birth and had a connection to Analu. Pele would visit Analu every day and would share all his worldly knowledge including the sacred Hula and Malama aine with translates to take care of the land. He thought him about the importance of keeping the land fertile and keeping traditions intact as they were brought down to the people from heaven.

Analu would be invited by chiefs all around the island to join in Ahaaina and the tribes would great him by tying a Handmade Lei made of bird feathers, shells, flowers and even ivory around his neck. It was not custom for people to travel to other tribes in those days and Analu was blessed with the knowledge and protection he got from the great Pele. Analu eventually met the love of his life the last daughter of Ke-aliʻi-maikaʻi as was invited to share his knowledge while they build there Tabu where the chiefs labored until the heiau was completed, with its fence of images (paehumu) anuʻunuʻʻu tower, with all its walls outside and the hole for the bones of sacrifice.

Analu was asked to bring down the ohiʻako tree for the haku ʻohiʻa and erected the shelter house (hale malu) of ʻohiʻa wood for Ku-kaʻili-moku according to the rule laid down for the kahuna class of Paʻao. At the Ahaaina that evening Analu saw his to be wife carry baskets with taro for the feast and he could not take his eyes of her but respectfully, so he did not approach her. The following morning after he walked up to Ke-aliʻi-maikaʻi and asked if she was taken and if not if he would have his blessings to marry her.

Ke-aliʻi-maikaʻi had send Analu on a quest back to Ka Wai O Pele Lake to seek Pele and only if Pele would come to the chief to show his support would he agree to the marriage, as so he traveled back and asked Pele to be his witness and Pele joined him back to the tribe. On arrival all stood in aww as they never knew that Pele truly was Analu’s master and they greeted them with the Honi Ihu starting with Ke-aliʻi-maikaʻi.

A few days later they were married and they lived together till there death. Analu was known as a master of knowledge and a family man who enjoyed life traveling, he is remembered as someone who would sing and play the ukulele. He was loved by all and would fit in any where he went, he was one with not a single bone filled with hate or anger but was filled with love and respect. It’s said that when he died his soul returned to Ka Wai O Pele and that he would show himself thru the hibiscus growing along the lake so that even after his death he would bring happiness to the locals while they bathed in the lake.

Favorite food

Poi

Ingredients:
2 quarts plus 1 1/4 cups water, divided
1 ½ pounds taro root, unpeeled

Directions:
1. Bring 2 quarts water to a boil in a medium saucepan.
2. Add taro; cook 40 minutes or until tender.
3. Drain; cool 15 minutes.
4. Peel; discard skin. Roughly chop taro.
5. Place taro and 1 cup water in a blender; process until smooth.
6. Add remaining 1/4 cup water, 1 tablespoon at a time, until desired consistency

Linekekei

Origin: Cook Islands

Background:  The last Goddess of Cook Islands. Even though its unknown who gave birth to the goddess, its known that the locals adored her. She was a Goddess of love and she would bring smiles and happiness to the people around her.

On a trip to Iohunukono’s party reef it is said she made love to Iohunukono and got pregnant and that she gave birth to twin Uki luk ‘i and One Okuno ‘I . They grew up on cook island’s Rarotonga and would be seen on the beach every day. As they grew up, they would protect the islands from invaders and where always together with made Linekekei very happy as she knew when the time came for her to leave her sons would look after the people and the land.

Linekekei was often called upon by the heavens to spread love around the pacific and she would often leave valleys filled with flowers when she left an island so that the people would remember to smile and feel love, and some say that the smell of flowers was her idea as she felt that the smell of flowers represented the love she had for humans. It might be where the customs of woman wearing a flower above the right ear came from above the heart.

Linekekei often cooked food for her sons and their favorite was Ika Mata.

Favorite food

Ika Mata

Ingredients:
2lb fresh tuna fillet , cut into 1-inch cubes
4 limes , freshly squeezed
8 oz. coconut cream
1 small red bell pepper , seeded and cut into ½-inch cubes
½ cucumber , peeled, seeded and cut into ½-inch cubes
1 red onion , cut into thin strips
1 teaspoon salt

Directions:
1. Place the tuna in a bowl.
2. Add the juice of the 4 limes, mix, cover and marinate in the refrigerator for 1 hour.
3. Cool the cucumber, onion and pepper in the refrigerator until the tuna is marinated.
4. Mix the coconut cream and the tuna.
5. Add the bell pepper, cucumber, and onion.
6. Season with salt and mix well.
7. Serve fresh.

Iohunukono

Origin: Kingsmen Reef

Background: Kingmen reef known today as a largely submerged, uninhabited, triangle-shaped reef long ago it was place Iohunukono called home, a demigod who pulled the reef up from the ocean bed to hide from his siblings playing hide and seek. Years after the game as a young adult demigod he returned to the reef on a sunny day to see if the water was as clear and warm as before. Arriving there at sunset he was looking out at sea and felt so relaxed that he fell asleep and slept like never before.

The following morning, he decided to stay another night and day after day he did the same, extending his stay one more night day after day he was there for 5 years before his brother Iku’ika ‘I came looking for him and told him he was needed for pulling up some islands far away for sailors lost at sea as he was one of the few demigods who had the power to do so. Even though nobody besides Iohunukono lived on the reef, sailors who sailed past the reef during the time Iohunukono was there, where invited to join him and he would prepare them his favorite fish dish ia ota. They would sing and feast on the food that was offered and Iohunukono would always make sure they had a safe travel onwards.

Favorite food

Tuna Ceviche

Ingredients:
1 3/4 pounds fresh tuna
8 limes , juiced
1 large onion
1 green bell pepper
1 tomato
1/2 medium cucumber
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup coconut milk

Directions
1. Dice the fish into 1/2-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl. Feel free to add a dash of a little salt to the water, but this is optional and a matter of taste.
2. Squeeze the limes and pour the juice over the fish. Mix well and chill 15 to 20 minutes in the refrigerator.
3. Cut onion and green pepper into thin slices, and cut tomato into small cubes. Cut cucumber into half moons
4. Drain some of the lime juice, add the vegetables, and season with salt and pepper.
5. Before serving, add the coconut milk

Hilekonu

Origin: Samoa

Background:  Supreme god Tagalog who made the islands and the people of Samoa, Samoa’s warrior goddess Nafanua hails from the village of Falealupo at the western end of Savai’i island, which is also the site of the entry into Pulotu, the spirit world. She also is regarded as a peace bringer, having brought peace to Savai’i through winning the wars between the two regions of the island. Tilafaiga is the mother of Nafanua. Nafanua’s father, Saveasi’uleo, was the god of Pulotu. Another well-known legend tells of two sisters, Tilafaiga, the mother of Nafanua, and Taema, bringing the art of tattooing to Samoa from Fiti.

But a lesser known story is that of Hilekonu the last son of Nafanua, for the legend has it that he was shaped and molded by Nafanau from Lava that she took from the volcano Upolu to help her win the battles of the land. Even tho not many lived to tell the story it was Hilekonu who fought most wars on the front, he was a brutal Warrior and led an army of warriors so fierce and violent that they would leave no man alive in battle. But on the flip side he was extremely generous and peaceful towards woman and kids and he would take young man under his wing and train them.

He was not successful relationship wise as he was hot hearted and always at war. It was after the last battle that he won that brought peace to the island that his mother had come to see him and according to one of his warriors who became a chief, Nafahua had only then given Hilekonu a heart, she placed her hand on his chest and said a prayer as to which his chest became engulfed in a bright light from with in and a pounding heart took shape. After that she told him his work was completed and it was time for him to enjoy the wonders of the earth.

He would travel to other islands and visit other demigods and would often visit Iohunukono on his reef in the years he stayed there, where they would trow parties with sailors who sailed past the reef. He enjoyed his time and was loved by his demigod friends. He was last seen having a party with Mafui’e god of earthquakes and its said that the where having such a great time that the laughter made Mafui’e create a earthquake and that seated of the Tofu-upolu volcano to set of around 700 years ago.

Favorite food

PALUSAMI

Ingredients:
20 ounce fresh spinach
12 ounce Corned Beef
10 ounce fresh coconut milk

Directions:
1. Preheat the oven at 175 degrees celsius
2. Make a layer of spinach leaves in the bottom of a 9×13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don’t worry about how full the dish is because the spinach will shrink as it cooks.
3. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
4. Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving

Iona-Pita

Origin: Motu Umi (New Caledonia)

Background:  Coming from Motu Umi today known as New Caledonia Iona Pita was a Gardener. Gardeners played a very important role in the community in the old days as without them there was simple not enough food for villagers. Like all Gardeners at the time Iona Pita was highly respected among his people and his love for gardening was unparalleled.

Iona Pita was connected to the ancestors and would communicate with them regularly; they had told him that the flowers would help his crops and soon after he grew a passion for flowers. His knowledge on flowers became incredibly and he found ways to breed new flowers and even found which flowers had certain properties that benefited crops and started breeding flowers specially for that crop.

Iona Pita had both arms covered in Tatau and would take part at every Tatau ceremony. He even found out what root was best mixed with sap for the ink. Even today Motu Umi (New Caledonia) has the world’s most divergent lineage of flowering plant, Amborella trichopoda, which is at, or near, the base of the clade of all flowering plants and originate from Motu Umi and the local tribes would tell stories of Iona Pita leaving the physical body to become one of the heavenly advisors and that he brought down these species to his old home and that he is the reason for such fertile soil.

Favorite food

Flower salad

Ingredients:
5 ounce of baby spring greens mix
1 small sweet onion
assorted edible flowers
1/4 cup dressing of your choice

Instructions
1. Peel and slice the onion into paper thin rounds.
2. Put the dressing at the bottom of a very large salad bowl.
3. Put the greens and onions into the bowl, but don’t mix with the dressing.
4. Scatter the edible flowers across the top of the salad.
5. Bring the salad to the table and toss with the dressing just before serving. Alternately you can serve the dressing on the side.

Aitua

Origin: New Zealand

Background:  Commonly known as the God of Death, Happiness and misfortune in Aotearoa the Maori would not often speak of Aituā. According to the legend he was one of the over 70 sons of Ranginui and was outcast by his siblings after the separation of his parents.

Tāne, God of forests and birds, forces his parents apart. Instead of standing upright and pushing with his hands as his brothers have done, he lies on his back and pushes with his strong legs. Stretching every sinew Tāne pushes and pushes until, with cries of grief and surprise, Ranginui and Papatūānuku were pried apart.

After that all children of Ranginui could see the starlight for the first time and when on separate ways and not long after they started to fight each other. Aituā was so angry at the separation of his parents and was filled with anger and hate. He went down Aotearoa and brought death with him.

He would curse tribes with misfortune if they did not worship him but on the other side he would bring happiness and fortune to those who did and would help those tribes to give there warrior fighters extreme powers and that would cause extreme deaths to other tribes in battle.
Being on Aituā’s good side would be amazing times and fortune; getting on the wrong side or disrespecting him the complete opposite and that till today is been said to be un-changed.

Even though most Maori don’t speak of Aituā and his name is nearly never spoken out loud the elders carry on his story and it is said that few still worship him and gain his powers in everyday life and there for also have his protection.

He hated to eat but if he did it was the flesh of the enemy and that might be where the practice of eating the flesh of the enemy to gain his mana came from over thousands of years ago in the pacific.

Favorite food

FLESH OF HIS ENEMY 

Recipe not available 

Eki

Origin: Tongareva Island

Background:  Creator of Tongareva island Eki is a Tiki of creation and would create volcanos to heat the sea as he never liked the cold waters of the Pacific Ocean. But from all the islands and atolls he made in his time Tongareva was his favorite. For as a god he had no need for food or water and when he made the island he did not think of that as important. Until on late afternoon as sunset was kicking in he saw a canoe in the far distance. As he knew there was nothing for weeks out there, he guided the canoe to shore.

Onboard was a tribe that hat left another island much more to the south as the Tribes chief did not want his daughter to marry the son of an enemy tribe to bring peace, they had fled the island.
Eki invited them to stay as long as they liked. The following morning as the man went to sea to find fresh fish the woman went to the beach to bath.

It was then that Eki saw Mona the daughter of the chief and for the first time ever he had a new sensation. For it was love at first sight for Mona was so beautiful Eki was lost for words.
Eki and mona got together and after a year or two mona gave birth to a daughter that they named Te Paea.

They raised Te Paea till she was a teenager and then when they knew she was old enough to look after herself they left for heaven as Mona was mortal as long as she was on earth. To this day they remain together and the tribe has survived living on the island for over a millennium.

Favorite food

Eki Eki red cabbage wrapped barracuda

INGREDIENTS:
1/2 Barracuda
1 tablespoon rice vinegar
2 tablespoons sesame oil
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon sesame seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon chopped fresh or candied ginger
1 clove of garlic, chopped
Juice of half a lime
Purple cabbage
1/2 a pineapple, sliced and grilled
Lime wedges
Peanuts

INSTRUCTIONS:
1. In a large skillet, set over medium heat, add the sesame oil and heat for 2-3 minutes. Add in the barracuda and sauté until browned
2. Add in the vinegar, soy sauce, spices, ginger, garlic, sugar and sesame seeds. Continue cooking on low heat and stirring for about 5 more minutes.
3. To assemble the wraps, place a couple of tablespoons of barracuda in the center of a piece of red cabbage. Top with some pineapple and peanuts, a squeeze of lime juice

Wikoli

Origin: Suva on Viti Levu Island Fiji.

Background:  An ordinary man was born on a rainy day and was called analukia. But little did anyone know that day there was a ceremony taking place on Tonga for the passing of a Tiki. Unknown to most today Tikis don’t die they only move from one place to another thru time and space earth and heaven. On this particular morning he left one body to be born in a new one, the body named analukia by his birthmother.

At first there was nothing special about analukia and he grew up to become a normal teenage boy helping his father fish. Every morning before dusk they would set out to catch fresh fish, but one day analukia woke up to the sound of his parents talking with some locals outside there hut. Analukia when outside to look what was going on… The time had come, for analukia was to receive his first tatau and the chief and tatau artist had agreed with the father that tomorrow would be the day. In traditional fashion there would be a ceremony held at the main hut and analukia would have to provide the tribe a feast. He and his father and two other friends who too would be getting inked went inland to seek a pig, they were excited and talking loud about the tatau the boys would get and walked in to an enemy tribes land.

Out of nowhere they were surrounded by the tribes warriors and one of his friends was hit to the ground analukia turned to his father with fear and as he turned he saw his father being hit to the head with a club and as he was falling to the ground the tiki in analukia awoke! And screamed I AM WIKOLI THE NINTH TIKI FROM RA’I !!!! He burst out and ran to his fathers attacker and with his leiomano ( shark-toothed club ) he trew a blow to the neck and snapped it in a single blow, he then turned to see his friends and the warriors ran towards him with their clubs.

Wikoli now had the strength of a tiki and one by one he killed every warrior that came to him. He chopped the heads of the warriors and took them to the tribe’s chief and said these man have paid the price of hurting my father and friends and I challenge you for the land you own. The chief saw the heads of his strongest warrior and knew he stood no chance and responded that he would not fight. The chief asked for forgiveness and suggested a truce. Analukia !!!his father yelled from the top of his lungs “Enough my son !” Wikoli turned to his father and before he could speak his father said “son you protected me and your friends, you have killed your enemy, you have won the battle. Your mother is cooking Kokoda your favorite dish, a dish for a ceremony to embrace you becoming a man. it is time to return home. For so many mothers have lost their son here today stop the bloodshed.

Wikoli looked at the chief and the people of the village and saw the fear in their eyes and he remembered being praised by the people as an guardian in Tonga he walked towards the chief and accepted his offer for truce.

He took 3 pigs from the tribe back to his own tribe for the ceremony and a couple months later when back to the chief inland and told him he would look out over the tribe as they had no more warriors. There was peace between the tribes for centuries as Wikolo looked out for the islanders. Roughly 1300 years ago he left the human body, and it is unknown where or as who he moves thru time and space now.

Favorite food

Kokoda

Ingredients:
800 g snapper skin off
3/4 cup lime juice
1/2 cup coconut cream thick
1/2 cup red onion finely chopped
3 tomatoes deseeded finely chopped medium
1/2 cup coriander chopped
2 green chillies finely chopped
4 spring onions finely chopped
4 oak lettuce leaves *to serve

Directions:
1. Cut the fish into small chunks or thin strips and mix through the lime juice.
2. Leave to marinate for approximately 6-8 hours or overnight.
3. Combine remaining ingredients.
4. Drain the fish, reserving the liquid.
5. Toss the fish through the coconut mixture, adding any lime juice, if required.
6. Place a lettuce leaf in a small dish and spoon in mixture.
7. Serve immediately with salt and pepper.

Winitana

Origin: Butaritari

Background:  Born in Butaritari over 2000 years ago as demigod Winitana was born with a human mother and a God father. On his birthday he was wrapped with cloth and placed on a bed made of pandanas leaves. It was for that reason he was always smelled amazing and woman would go mad for him.

One day far away another demigod was creating a volcano to heat a lagoon where he bathed and by doing so he created a tsunami, when he realized what he had done he screamed out a message that only tiki’s and demigods could hear. Winitana heard the cry and knew he had to do something to protect the people of Butaritari so he pulled 14 island from the sea bed to protect the island from the tsunami. After many years people had start traveling to the different islands and other sailors who had come to shore mixed with the locals. Till one day Winitana joined his parents in the heavens where he looked over the people.

Butaritari and Makin were after ruled by a chief who lived on Butaritari (called Makin or Great Makin). This chief had all the powers and authority to make and impose decisions on the Islanders, a system very different from the Southern Gilbert Islands where power was wielded collectively by the unimwane or old men of the island and even though Winitana himself was a great leader he enjoyed looking over his creations giving life to so many and does not interfere with the people, but till now known to only chiefs Winitana was and will always look out for the people on his islands while they travel on water and seek the finest fish.

Favorite food

Te bua toro ni baukin

Ingredients:
1 cup flour
1 teaspoon baking powder
6 tablespoons powdered milk
1½ lb grated pumpkin (about 1 medium pumpkin)
1½ lb shredded cabbage (about 1 medium cabbage)
1 lemon
½ lb meat
Directions:
1. Peel pumpkin and grate flesh into a dish, or if the pumpkin is large, cut the top and carve the inside. Drain excess water from grated pumpkin.
2. Shred cabbage and add to grated pumpkin.
3. Add flour, meat, powdered milk, cabbage and baking powder to the pumpkin. Mix all together. Add salt, pepper and lemon juice. Put mixture into a baking dish that was greased with butter or oil.
4. Cook in 350F/180C oven until brown, about 45 to 50 min.

Hahona

Origin: Pitkern Islands

Background:  Hahona or also known as Iakona was a veteran traveler who had traveled the Pacific from Hawaii to Pitkern. A Sailor like no other who had withstood the harsh sea for decades, he was married at the age of 20 to the love of his life for 2 years. One beautiful morning after breakfast she went with her sister to the Mo’Omomi beach and they prepared food for a Tatau ceremony that was taking place in the village. It was a sunny day and she and her sister decided to go for a swim to cool down. She dove under the waves and within minutes she had disappeared from sight, her sister called out for her and when she realized she was gone she ran back to the village for help. Hahona and his friends got on there boards and surfed the waves looking for her without success.

Hahona was convinced she was taken by one of the sea gods as her beauty was unparalleled. He traded all his belongings for a small Opua (canoe) and set out to find his love. His journey took him across the entire Pacific and on the way, he met others who joined him on his quest. He never found his wife and once they had arrived at Pitkern he decided to settle there with his new Tribe.

Not long after arrival he passed away, but his spirit remained on the island protecting his people. For 400 years his people stayed on the island until they settled out for a quest to find a bigger island, it is till this day never known where the tribe ended up but the Legend of Hahona is known by very few as he still protects sailors around the Pitcain islands.

Favorite food

His favorite dish was the last dish his wife ever prepared for him, banana bread

Ingredients:

3 cups all-purpose flour

¾ teaspoon salt

1 teaspoon baking soda

2 cups white sugar

1 teaspoon ground cinnamon

1 cup chopped walnuts

3 eggs, beaten

1 cup vegetable oil

2 cups mashed very ripe banana

1 (8 ounce) can crushed pineapple, drained

2 teaspoons vanilla extract

1 cup flaked coconut

1 cup maraschino cherries, diced

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans.
2. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Keokolo

Origin: Tomanivi

Background:  Living on top of Tomanivi, Kokkola loves looking down to see his people doing their daily activities. A very laid back and relax God he is one for peace over war. The legend has it that when Keokokolo came to the islands from heaven he transformed into human form to experience the wonders of the world in all its glory.

After eating mushrooms, he felt a connection with the land like no other and said that the mushrooms speak with all plants and are a link between all life on land. He then decided to return to God form and gave certain mushrooms the ability to connect to him directly so that he could keep informed on the needs of the land. When a Priest ate some of these mushrooms that he dried as seasoning for his fish dish he was suddenly connected to Keokokolo on a higher level. The Legend says that the priest would eat the mushrooms to connect to Keokokolo for advice and that he would always tell them how to be one with the nature. Keokokolo was also known for looking young and his baby like skin it was said to be the fish maw that he ate every day is said to be a good source of collagen and gelatin with gave him his perfect skin.

Favorite food

Fish Maw

Ingredients:
Fish maw, 4, 80g
Shiitake mushroom 6, 90g
oyster 4, 20g
scallop 2, 15g
Ginger slices, 80g
Spring onion, a bunch
Bak choy, a handful
oyster sauce 4tbsp
Cantonese cooking wine, 2tbsp
Cornstarch, 1tbsp

Preparation: Ingredients must be prepared at least a night before cooking

• Shiitake mushroom: Choose those in similar size so that they can be cooked evenly. Wash then soak them in clean water overnight
• Oyster and scallop: Both washed then soak in clean water.
• Fish maw: 50g of ginger slices and a bunch of spring onion in a big soup pot, plenty of water, bring to boil. Then put in the fish maw, lid on and heat off immediately. Leave it and check the other day to see if they are soft enough. If not, change a pot of clean water and soak for a few more hours. It really depends on how thick and how big the fish maw is. Cut the fish maw to pieces with a scissor, about half palm size. Rinse them in clean water.

Directions:
1. Heat 2tbsp of oil on pan, stir-fry 30g of ginger slices till fragrant
2. Put in the mushroom, also stir-fry till fragrant
3. Add in the soften scallop and oyster, and both of the infused water; Seasoned with 4tbsp of oyster sauce, 2tbsp of Cantonese rice wine, lid on, in medium heat, simmer for 20 minutes
4. Put in the fish maw and keep braising in medium heat. Check every 5 minutes, don’t overcook otherwise they will just melt away. Fish maw will absorb liquid so add a little more water if needed. Braise 15 minutes till fish maw is tender and silky; Have a taste and you may adjust with a little more salt or sugar. They all have natural sweetness and saltiness, don’t over-season
5. Poach a handful of bak-choy or Chinese lettuce for decoration
6. Plating the mushroom and fish maw. Thicken the sauce with cornstarch. Dissolve 1tbsp of cornstarch with 3tbsp of water, gradually add in and stir, till the sauce is thickened to your preference
7. Pour the sauce on top and the rest in a small bowl. This dish should be served with steamed jasmine rice.

Mikala

Origin: Nauru

Background: Nauru was first settled by settlers from Micronesia at least 3,000 years ago, and there is evidence of Polynesian influence. Comparatively little is known of Nauruan prehistory, although the island is believed to have had a long period of isolation, which accounts for the distinct language that developed among the inhabitants. There were traditionally 12 clans or tribes on Nauru, which Spoke of the Tale of Mikala the angry god that send the Polynesian warrior to the island to claim back what they believed was there’s. They believed the island was under Mikala’s control before moving to conquer other islands in the pacific.

Once Mikala saw the arrival of the Micronesian tribesman, he got extremely angry and called upon his Chiefs on nearby islands and told them to seek revenge for living on his island. He had created the Buada Lagoon where he would bath and eat bananas and pineapples before seeking his 6 wives for pleasure, he was known as a womanizer and one of the very few in the pacific to have more than one wife. He is known as a god that leads man to war and soars above his warriors telling them where to attack the enemy and conquering islands.

Favorite food

Banana Pineapple Bread

Ingredients:

2 large eggs
1/2 cup extra virgin coconut oil
1/3 cup buttermilk
1 1/4 cups granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
pinch salt
1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
1 cup pineapple, diced

Instructions:

1. Preheat oven to 350F. Grease and flour two 8-by-4-inch loaf pans.
2. In a large bowl, combine the eggs, coconut oil, buttermilk (or sour cream), sugars, vanilla. Stir until well combined and smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, nutmeg, optional salt. Add to egg mixture, stirring only until just combined. Do not overwork!
4. Fold in bananas and pineapple.
5. Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean. (I have a super aggressive oven. It bakes the heck out of things. If this happens to you too, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking, or tent the pan with foil). Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling.

Uhukai

Meaning: Seaspray

Origin: Samoa (Upolu)

Background: Ehukai was a vicious Samoan god from Upolu a massive basaltic shield volcano that Ehukai had created as a resting place for his future wife, to after which the island is named. During the creation of the island the sea sprayed the island of Savai’i with water and that’s how Ehukai got his name from the locals on Savai’i which translates to Seaspray. He was often battling with other Gods at sea and was a ruthless warrior, it was not till he met his future wife.

He then brought her to the island to be his wife and named the island after her at a ceremony he had organized with all the Tribes elders from Savai’i. Her sweet innocence had made Ehukai become a gentler and more loving God and he invited other Tribes to live on the island and made sure there would be plenty fruits and fish for all. He had made peace between former enemies and held annual gatherings between tikis.

Ehukai is known as a gentle god that loved his family and provided them with all the fish and fruit they desired, he loved eating Faiai Eleni with Fa’apapa and it was said the Fa’apapa receipt was given to Upolu from her ancestors in Lagi ( heaven) and that was in fact the reason Ehukai had become more gentle.

Favorite food

Fa’apapa

Ingredients”
2 cups (250g) flour
⅓ cup (65g) sugar
1⅓ cup (120g) unsweetened coconut flakes
½ can (200ml) coconut milk

Instructions:
1. Put everything together in a bowl and mix well with your hands.
2. Divide into two equal portions.
3. Generously grease some baking paper with butter. Flatten each portion of dough into a slab no bigger than 1 inch/2.5 thick.
4. Wrap each portion tightly in the baking paper.
5. Bake at 390°F/200ºC for 35-40 minutes or until crust is well-browned.

Tavita

Origin: Tuvalu

Background:  Warrior Ancestor Tavita is told to be a guardian of travelers. It was said that over two thousand years ago he helped the chiefs known as ‘Aliki’ guide the Tuvaluan people to Tuvalu from far away lands.

It was said that Tavita would communicate with the highest chiefs and direct them thru smooth sailing parts of the Pacific Ocean and made sure they would catch fish with ease thru the journey. The legend of Tavita unfortunately got lost with most of the Tuvalu population when the first European traders arrived circa 1800’s and they where converted to christianity in the mid 1800s by a samoan pastor. Very few remember the tales of Tavita and the knowledge he shared with the chiefs remained with a very few handed down from chief to chief.

Tavita was known by the chiefs as a god of balance and fairness and a protector of families.

Favorite food

Tulolo

Ingredients:

2 cups taro, grated
3/4 cups raw sugar
1/2 cup coconut milk

Instructions:

Set Instant Pot to saute mode.
Line an 8 inch by 2 inch deep cake pan with foil. I have a 6 quart Instant Pot and this will fit perfectly. Be sure to find a pan that will fit your Instant Pot. Set aside.
In a large bowl add kalo, sugar, and coconut milk. Stir until well combined.
Pour mixture in to prepared pan. Cover tightly with foil.
Add 1 cup of water to the Instant Pot. Place trivet in the Instant Pot followed by the cake pan. If you do not have a trivet you can roll a piece of foil to elevate the cake pan.
Place the lid on and set to sealing. Cook on manual high pressure for 150 minutes. Allow natural pressure release.
Allow to cool overnight. Slice in to pieces and serve. Enjoy!