Samoan Chicken Kale Moa
Make and share this Samoan Chicken Kale Moa recipe from Food.com.
Taisi Moa (Samoan Chicken Baked in Banana Leaves)
Tender chicken dish. Serve with rice and if you like top with roasted coconut flakes. Found online and posted for ZWT7.
Suafa’i – Samoan Bananas and Coconut Cream
Make and share this Suafa’i – Samoan Bananas and Coconut Cream recipe from Food.com.
Callaloo (Trinidad)
Substitute chard or kale and spinach if you don’t have access to a West Indian market and can’t access the calalloo leaves (taro leaves). This is a trademark of Trinidad where crab and callaloo is the national dish. Served with rice, or macaroni pie, coo-coo or a selection of local root vegetables. Trini’s have this iron rich soup at least once a week, usually on a Sunday. Can be made in advance and freezes well.
Mughlai Beef Curry (Mughlai Frezi)
This is an authentic, richly flavoured Indian dish, guaranteed to impress any curry fan. It’s even better the next day, so feel free to make it ahead of time. It makes a great meal served over a bed of rice and accompanied by a vegetarian curry or two. It’s also wonderful with fresh baked naan bread (I recommend recipe #56245). Modified from Pranati Sen Gupta’s “The Art of Indian Cuisine”. IMPORTANT: Please take into consideration that this recipe was designed for tenderizing tough, lean cuts of beef (e.g. outside round, and other stewing cuts). If using a more tender cut, you must reduce the simmering time accordingly. For example, for sirloin steak, you should simmer the meat in the coconut milk for no more than 15 minutes.
