Make an underground oven (an "umu") in the most detailed, tasty and interesting food challenge to date? Yes please! We headed to the farm, where digging holes in the ground is much more acceptable, to make Samoa in South Gippsland. Dad had seen to the hole and the fire and we were set to go, along with Mum, Bee and Krit.
Next step... add everything we can think of: Pork, sweet potatoes, carrots, potatoes and pumpkin all go in. 2 whole fish go in. Also palusami, seen raw below. Taro leaves (we used spinach) wrapped around a mixture of meat and coconut cream.
We made two types, one with prawn and one with canned corned beef.
Into the hole!
While we waited we made Oka - Raw fresh tuna, soaked in lemon juice, we then added tomato, chili, cucumber and coconut milk. Delicious - will cook again.
Second entrees - the palusami. Very very tasty, the table was split on what was best. The prawn and corned beef both worked very well.
Third entree - the whole fish (snapper) worked a treat in the hole.
Finally, main was the vegies and pork. All the food took on an amazing flavour after going underground, coming out with a smoky sweetness and full of flavour.
A great night, a great way of cooking! Thanks to the parents for hosting a great trip to Samoa.
Fantastic food and fantastic company. Thankyou to Mick/Bri for bringing Samoa to our door. We will definitely do this again (and again)
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