It's Pacific Islander week at BuzzFeed Australia — which means they're celebrating Islander-Aussie culture. Today, actor Pat Tafa shares his favourite Samoan food and the Buzzfeed Australia staff try some of the delicious dishes by Taei's Kitchen and let us know what they think.

Check out this beautiful recipe from My Samoa Kitchen for using some of that gorgeous fruit found everywhere in the islands - Papaya or Pawpaw! The consistency is so similar to a pumpkin pie, but the flavour will remind you of a good fa'ausi esi. You need a food processor or mini wizz to make the pie filling - otherwise a good masher and a LOT of determination. This pie filling can be done with literally two ingredients: Green Esi (Papaya) & Masoa (Arrowroot). The roasted esi is sweet enough to not need any sweetener added. INGREDIENTS: 1 x large green esi  1 T masoa (Arrowroot) 2 T water Short crust pastry 1. Deseed your esi and scrape out the stringy or fuzzy bits. Chop the peel off with a sharp knife, and cut into roast vege sized pieces. 2. Put 1/3 cup virgin coconut oil into a heavy bottomed roasting pan and heat through in oven. Place your esi pieces into the pan, roast at 180 degrees for 30 minutes, before turning and roasting the other side for 15-20 minutes until they are nice and soft. 3. Remove from the roasting pan and place into a pot and use a masher to squash it up. Unlike pumpkin, the water content of roasted green esi is not high, so it will create a good firm filling. Place into the mini wizz in batches, and blend until nice and smooth, and put into a bowl. 4. Mix 1T masoa with 2-3T water. I work mine around with my finger to get rid of any lumps, as masoa is harder to mix than cornflour. Mix this through the esi mixture well with a spoon. 5. Roll out your short crust pastry on a bench sprinkled with icing sugar to stop it from sticking. Line your greased pie dish with baking paper so that the pie doesn't stick. I don't yet have a pie dish at home so I use a spring form cake pan, which also works well. Spoon your pie filling into the base and spread around evenly. 6. Bake at 180 degrees for 20 minutes. Remove from oven and cool, place in fridge then remove from pie pan or cake pan when cold.  Serve with fresh, ripe esi, and cream or icecream. Slurpage.

No matter where you're visiting for the first time, it's always great to know the best places to eat & drink and where to get a good coffee!  The islands are no exception! Here are our tips for the Kingdom of Tonga as well as some recommendations on where local Tongans like to get their favourite Tongan dishes if they're eating out. . SABRINA's CHICKEN VILOVILO  Sabrinas is located on Railway Road which runs parallel to Taufa'ahau street (the main street which runs through Nuku'alofa) to the right.   According to our local Tongan mates it's a popular spot for all the locals to get their fave Tongan dishes like Pele Sipi, their BBQ mix AND they're also great value.  All the dishes are about $6 - $8 Pa'anga which is the equivalent of $4-$5 NZD! {{5466}} SABRINA's BBQ SPIT  If you head down to the wharf almost opposite the Waterfront Lodge you'll find where Sabrinas BBQ a lot of their meat if you want to get it hot off the spit as well. {{5499}} MUM'S CAFE  Mum's Cafe is another popular spot with locals for local Tongan dishes.  Again, it's not on the main road going through Nuku'alofa so it may pay to ask someone to point you in the right direction. They have a great selection of local dishes like Lu Sipi, Kale Moa & Sapasui Pulu as well as yummy chow meins & pasta. The cafe also sells clothing, Basketball singlets, caps, kicks and Havaiana jandals!  {{5514}} ISLAND STYLE TAKEAWAYS There are also a number of street vendors selling island dishes where you can easily stop by and get the likes of 'Ota ika (raw fish), curry chicken & even BBQ sausage & chicken to go. {{5529}} PANGAIMOTU ISLAND RESORT  On Sundays Nuku'alofa shuts down so you won't find restaurants, bars or cafes open (except for at the resorts & hotels) but we recommend going over to Pangaimotu for the day! Ferrys generally go over at 11am, 12pm & 1pm and then return at 4pm, 5pm & 6pm. Big Mama serves up a choice of Fish & Chips, Chicken teriyaki & Chips, Cheese Burger & Chips, Grilled fish burger & chips plus a lamb curry. Lunch is included in your ferry ticket over to the island which is $50 Pa'anga per adult ($32 NZD) & $25 Pa'anga per child ($16 NZD) Don't forget to sign your name before you leave - there's still a few empty spots there. {{5444}} STREET VENDORS  Plenty of fresh produce in the Kingdom mostly sold along the side of the road not only in Nuku'alofa but also throughout the villages. Huge watermelons, fresh cucumbers, tomatoes, beans, cabbage, drinking coconuts, cassava and more. {{5454}} TALAMAHU MARKET  We couldn't find hot meals or ready made food like 'ota ika or BBQ like they have in other Pacific Island markets but there was lots of fresh produce sold. {{5459}} VUNA BAR  One of the newer if not the newest eatery in Nuku'alofa (has been open less than 6 months) and was a definite crew favourite!  We ALMOST ate here every 2nd night.  Great atmosphere, great pub food and really reasonably priced. It's open from 11am - 11pm Monday to Saturday and is located on Vuna Road (On the left hand side of the palace when you're looking out to sea) They also show a lot of the overseas sports fixtures so if you're looking for somewhere thats playing the All Blacks - Vuna Bar would be a safe bet. {{5476}} LITTLE ITALYS  Still everyones favourite place to get pizza & pasta in the Kingdom.  The owner is married to an Italian so they boast the best authentic Italian food on the island. They're located on the Sopo side of Vuna Road (Same side as Vuna Bar). It doubles as both a hotel and restaurant so although they're closed to the public on Sundays, they're still open to inhouse guests. {{5486}} BILLFISH BAR & RESTAURANT  A much loved family owned and run bar & restaurant, it opened over 20 years ago and is still one of the most popular night spots on the island. They're located on the Hala side of Vuna Road - right hand side of the Palace. They're open from 9am daily and serve up a delicious lunch & dinner pub style menu.  We recommend the fish burger and chips!  {{5492}} COWLEY BAKERY  In need of some good hot bread? Cowley's Bakery provides 80 - 90% of Tonga with bread and also have a range of cakes & bakery goodness. You can find them on the corner of Salote Road. {{5503}} We're going to give a few of our own 'Best of' awards out now .... BEST KEKE This place has amazing Keke and is located opposite the police station and diagonally opposite the markets.   {{5507}} BEST ICECREAM  Super Scooper I-Scream! {{5519}} BEST CHEESECAKE  Cafe Escape.   They also offer a small internet cafe area with a range of Western/palangi style food including cooked breakfasts. {{5525}} BEST COFFEE  Utu'ongo Cafe next to Christ Embassy church opposite Tungi Colonade. The owner Moana came back to Tonga to pastor a church and decided to run the doffee place as a not for profit.   They also sell delicious chocolate croissants, pretzels, banana, coconut bread AND plates of island food - Lu Sipi with cassava and coconut cream. Utu'ongo has been open for 4 years and are run by all volunteer workers. They're open 7am - 3pm Mon to Fri & 7am - 12pm on Saturdays. {{5540}} BEST WAFFLES  Leihuni Waffle Bar  {{5469}} BEST HEALTH FOOD OPTIONS  Coffee Post. We featured the owner Rose Fangupo in our Humans of the Islands section as she also runs Health bootcamps out of Teufaiva Gym. You won't find Fries or burgers here but you will find healthy wraps and yummy smoothies. Check out some of the other food options in the pics below and get to know Rose here. {{5549}} And lastly we didn't get to eat at these places but we've been recommended them for next time! BEST LOBSTER - Waterfront Lodge (not far from Billfish) BEST INDIAN - Little India (not far from Little Italys & Vuna Bar).  The chef is Indian so good authentic Indian cuisine.  .  Thank you to Vila Day

The Ualesi fam take us to their fave spot in Las Vegas to get Samoan food - Le Umu!   Then check out their fave spot to get Hawaiian food in Vegas - 2 Scoops of Aloha   {{28915}}

Check out this gorgeous recipe for some crazy cool coconut corn! Fresh juicy corn is grilled and dressed with the most wonderfully delicious smoky coconut sauce. The sweetness of the corn, the smokiness of the grilling process and the paprika marries so well with the lovely coconut cream that you may be tricked into thinking your corn was cooked in a hangi (underground oven). And for you butter and salt lovers, it is hard to believe corn can taste this good without any butter involved!  Fresh juicy corn grilled and dressed with a delicious smoky coconut sauce. This is easy and makes what can sometimes be an ordinary side dish, a complete prom queen of a dish. Wow, where did that come from? Haha must still be thinking of my days of youth. Give this a go. Just cook the corn, lash the coconut dressing on and wow them.  Coconut CornDelicious grilled corn on the cob with a wonderful smoky coconut dressing.Ingredients 6 ears of corn 1 tablespoon of smoked paprika 1 cup thick coconut cream (fresh or tinned) 2-3 tablespoons of fresh lemon juice 1/3 teaspoon of salt Salt to season Freshly grated coconut to garnish* Instructions Remove 1 layer of the outer husk from the corn and soak corn in water for 30 mins. Drain water and shake off any excess then barbecue corn with husks intact on a grill plate with lid closed turning every so often until cooked (around 30-40 minutes). In a heatproof bowl, combine paprika, 1/3 tsp salt, lemon juice and coconut cream. Whisk until well combined. Heat for 50 seconds on high in the microwave or in a small saucepan over the stove until the sauce is hot. Taste and adjust lemon/ salt to suit. Once corn is cooked peel husk back and remove silks. Arrange corn on a platter, season with salt then brush dressing on generously and garnish with grated coconut. Notes If barbecuing is not an option, simply cook corn in the oven for 45 minutes on 200C until tender. Then pull husk back, remove silks and finish off on a grill pan for added colour and flavour. Tastes as good as outdoor grilling :) *No special equipment is required to make freshly grated coconut if you're not in the islands. Coconuts can be found in your local supermarket. Crack one open, slice pieces off and grate using a small handgrater. This recipe makes plenty of dressing for around 10-12 ears of corn. Source: ILoveCoconutCream

If you thought hot cross buns were the best thing ever, wait till you've tried coconut cross buns! Yes panipopo are set to upstage it's cinnamon raisin cousin this Easter, with it's sweet slathering of coconut cream, and make a yummy alternative to the tradional recipe! Coconut Cross BunsYields 9Prep Time: 2 hrCook Time: 30 minBuns 3-3 & 1/2 cups of bread flour (poured into measuring cup) sifted (about 400g) 1 cup of warm water 1 sachet instant yeast (7g) 1/4 cup of sugar 2 tablespoons of vegetable oil + extra 1 egg lightly beaten Coconut Sauce 400mls of Kara coconut milk 1/2 cup of water 1/4 cup of sugar Crosses 1/4 cup of plain flour 1/4 cup of water 1 tablespoon of sugar Instructions Combine warm water and yeast in a medium bowl and allow to stand for 10 minutes until frothy. Add egg and oil to mixture. Add 3 cups of flour & 1/4 cup of sugar to yeast mixture and carefully combine with a metal spoon until a dough forms. If mixture is fairly wet, add additional flour if required. The dough should be fairly dry and you can knead it together in the bowl to help it form into a dough ball. Turn dough out onto a lightly floured surface and knead for about 5 minutes until soft and elastic. (Try to avoid adding too much flour at the kneading stage as this can give the buns more of a scone texture rather than a 'bread' one.) Then place dough in a lightly oiled bowl, roll dough to coat in oil, cover and leave in a warm place until doubled in size (about 1 hour). Once doubled, punch dough down and transfer to a board and knead for about 1-2 minutes. Divide the dough into 9 equal pieces, form into balls and place in a pan spaced evenly apart. Cover and leave to double in size (about 40minutes). Meanwhile make coconut sauce by mixing coconut milk, water and sugar well until sugar is dissolved. Once buns have doubled, pour 2/3 of the cream mixture evenly over the buns. Use a pastry brush to brush some of the sauce over the tops of the buns. To make the paste,for the crosses, mix flour, sugar and water well and place into a ziplock bag. Cut a small hole in the corner of the bag and pipe crosses over the buns. Bake in a preheated oven on 200 degrees Celcius for 25 minutes or until buns are golden and a skewer inserted into the middle bun returns clean. Pour over rest of the coconut cream and return to oven for 5 mins. Remove from oven and allow to cool a bit (15 minutes). Best served warm. Notes Plain flour can be substituted for bread flour however I find that bread flour gives the best texture for these buns. Check out the ilovecoconutcream.com and their facebook page for more yummy treats!

Perfect for the cold winter mornings, this Pacific twist on a breakfast classic will get you warm in no time! Served with caramelised banana and lolo (coconut syrup), this delicious recipe is exactly what you need to impress the family at the next brunch meet up! Head on over to ilovecoconutcream.com for more delicious recipes! INGREDIENTS 10-12 slices of bread or leftover buns 4 eggs 1 cup coconut cream 2 tablespoon of sugar ½ teaspoon vanilla extract ½ cup shredded coconut, toasted dollop of butter for frying 3 ripe bananas sliced in half lengthwise skin on 2 tablespoon coconut cream Caramel Sauce: 1 cup brown sugar 2 cups coconut cream Icing sugar to serve (optional) INSTRUCTIONS Caramel Sauce: Melt sugar in a small saucepan on medium heat. Take care not to burn the sugar and once all melted, add coconut cream slowly, one tablespoon at a time and stirring it in well after each addition. Bring to boil and then turn the heat off and leave to cool slightly. Whisk eggs, coconut cream, sugar and vanilla in a medium mixing bowl. Place coconut on a shallow platter. Take bread and soak in the egg mixture then dip one side in the shredded coconut then straight into a buttered fry pan, coconut side down first. Fry both sides with until golden. Transfer to a baking dish and place in a preheated oven and bake at 160 degrees for 15 mins. Add another dollop of butter to the pan and place the bananas facing down, skin up on. Put a lid over the pan and fry on medium heat until golden. Turn bananas over to check and once golden, add 2 tablespoon of coconut cream and cook for another minute allowing the coconut cream to caramelise before transferring to serving plates. Arrange toast & bananas on serving plates. Sprinkle icing sugar on top and drizzle with warm coconut caramel sauce. NOTES To toast shredded coconut, place coconut on a baking tray and bake for 10-15 mins or until golden. Thicker slices of bread seem to work better with this. Try brioche if you have it.

Ingredients:  2 cups of self raising flour 1/4 cup of coconut oil (melted) 1 cup mashed over ripe bananas (about 2) 1/4 cup sugar 3/4 cup milk 2 eggs 1/2 teaspoon of vanilla extract 3/4 cup chocolate (chopped/ crushed) {{5627}} Recipe:  Lightly grease and line a 12 hole muffin tray. Preheat oven to 180 degrees C (fanbake). Sift flour and sugar into a mixing bowl and make a well and set aside, Whisk eggs, milk & oil together in a small jug. Pour egg mixture into the flour. Add mashed bananas and stir until just combined. Fold in chocolate. Spoon mixture into prepared muffin tray and bake for 20 minutes or until golden and a skewer inserted into the middle returns clean. {{5630}}  Source: I LOVE COCONUT CREAM

Check out this fresh, healthy and DELICIOUS chicken salad recipe with a coconut twist; courtesy of I LOVE COCONUT CREAM  Ingredients:  2 cans of coconut milk (400ml) 1 tablespoon grated ginger 2 cloves garlic, grated 1 kg boneless, skinless chicken thigh cutlets 3 tablespoons of fish sauce ½ cup of water ½ red onion, thinly sliced ⅓ cup of apple cider vinegar 3-4 cups of red cabbage, finely shredded 1-2 carrots, coursely grated (fine jullienne) Handlful each of mint leaves & thai basil and coriander (leaves picked) Dressing: 2 limes, juice of 1 teaspoon of grated ginger 1 clove garlic, grated 1 red chilli finely chopped or grated ¼ cup of water 2 tablespoon of fish sauce {{5620}} Recipe:  Combine the onion and the apple cider vinegar in a small container or cup and allow to pickle, about 30 minutes. Rinse the chicken pieces in water and place it in a small saucepan with the coconut cream, 3 tablespoons of fish sauce, ginger and garlic. Cook on medium high heat until chicken is cooked through (around 25 minutes). Once cooked, remove the chicken from the pan and allow to cool enough to shred. Shred chicken and drizzle with a couple of tablespoons of the broth to add more moisture and flavour. Combine Dressing ingredients. Taste and adjust the dressing adding more limes, water or chilli as required. Combine cabbage, carrots, mint, thai basil and coriander in a medium salad bowl. Add shredded chicken, dressing and pickled onions. Gently fold through. Serve immedidately. {{5623}}  Source: I LOVE COCONUT CREAM

Our friends at I Love Coconut Cream have shared their Pasta recipe with Coconut Seafood Sauce...Mouthwatering!! Ingredients:  1 kg seafood marinara mix (salmon, prawns, squid, fish, mussels) 200 ml coconut milk (Kara or similar brand) 50g butter 2 limes 1 small onion (finely chopped) 2 cloves of garlic 1 tomato (diced) 1 tablespoon of parsley (finely chopped) Coriander leaves for garnishing (optional) Garnish with extra lime wedges Chilli flakes Salt ¼ teaspoon of chicken stock powder About 300grams of pasta (enough for 6 servings) Recipe:  Fill a large saucepan ¾ full with hot water. Add 1 tablespoon of salt to the water and bring to the boil. Add pasta and cook until al-dente, then drain. In a large frypan on medium high heat, melt butter and saute the onions and garlic until soft. Add chopped tomatoes and stir fry for 1 minute. Add seafood and cook for 2-3 minutes or until the seafood is 80% cooked. Add coconut cream, chicken stock and fresh lime juice and cook to reduce the sauce for another 2-3 minutes. Remove from heat, season with salt, add chopped parsley and serve with cooked pasta. Garnish with chilli flakes and lime wedges Easy to make, and delicious! Try this recipe ASAP for a guaranteed seafood fix.  SOURCE: I LOVE COCONUT CREAM

Asuelu cooks Samoan breakfast favorites, koko alaisa and panikeke mafolafola, with his best bud Oliver. NB:  If you are using the Dutch cocoa substitute, take a cup of boiling rice water out of the pot after 5 minutes of boiling and whisk in the 2 TBSPs of cocoa. Pour it back into the pot. Follow the rest of the recipe as shown.

Asuelu & his lil helper Oliver shows us how to make his favourite Samoan food - Oka!  

90 Day Fiance reality TV star Asuelu and his lil helper Oliver shows us the Samoan way to to make palusami and taro when you're living in America.

Big as a wheel, flaky, tender & sweet as! Our friends at I Love Coconut Cream have shared their Cook Islands Doughnut recipe with us Ingredients 1 kg bag plus 2-3 cups extra of plain flour 3 cups warm water 2 1/2 tablespoons of active dry yeast (or 3 sachets) 1 cup warm milk 2 cups of sugar 1/3 cup of oil (or melted butter) 3 eggs Solidified vegetable oil (1500 g) or Canola oil (6 litres approx.) for deep frying Instructions Whisk yeast and warm water together in a medium bowl and set aside for 5 minutes. In an large mixing bowl, combine 1kg flour and sugar together and make a well. Whisk milk, oil and eggs into yeast mixture then pour into flour bowl. Using your hand, mix the ingredients together, scooping and squishing the mixture between your fingers until the dough is smooth. Mixture will be quite sticky. Cover and leave to rise until doubled in size (60-90 mins). Using your hand, scoop dough away from the side of the bowl, reducing it down. Cover a large clean work bench with 2-3 cups of flour (aim at 1cm thick of flour) around a large pizza sized shape on your bench. Transfer dough onto floured bench. Working on outside of dough, gently lift the sides up, covered in the extra flour and using your fingers, fold it over towards the middle of the dough. Continue lifting and folding the edges in until dough begins to have had sufficient flour added so that it is less sticky, more manageable. Using a 5 cm cookie cutter or a similarly shaped lid, measure and break off a chunk of dough for each doughnut. Using your fingertips again, lift and fold the edge of the dough in towards the centre working right round the piece. Pick it up and press between your palms then form a firm round and leave on a floured tray. Continue until dough is used up. If the rounds are still too soft, just work it in with more flour until it firms up a bit more. Heat oil in a large heavy pot or dutch oven on medium heat 15-20 minutes. Test oil with a small piece of dough (should rise and brown lightly within seconds). To make donuts, pierce a hole in the middle of the dough with your finger, then slightly stretch it out or spin it around your finger to enlarge the hole to about 3cm, then lower the donut into the hot oil, turning the donuts as you go. Batch fry the donuts for about 3 minutes each batch or until golden brown and cooked through. Transfer onto a rack to drain and cool.

Dwayne "The Rock" Johnson has shared his favourite, custom made Coconut Banana Pancakes recipe created by Chef Puttie. His Chef has been working on different ingredients to get it just to the rocks liking - she talks about this in the video below  {{21387}} Ingredients & Recipe below:  Ingredients —————— ⁃ 2 c All Purpose Flour ⁃ 3 tsp Baking Powder ⁃ 3 tbsp Cane Sugar ⁃ 1/2 tsp Sea Salt ⁃ 10 tbsp Unsweetened Shredded Coconut ⁃ 2 Bananas, medium-sized, small dice ⁃ 2 Eggs ⁃ 1 c Coconut Water ⁃ 1 c Coconut Milk ⁃ 3/4 c Whole Milk ⁃ 1 tsp Vanilla Extract ⁃ 2 tbsp Coconut Oil, melted ⁃ 2 tbsp Unsalted Butter, melted (+ more to butter griddle) ⁃ Extra Virgin Olive Oil Spray, for griddle {{21388}} Directions —————— STEP 1: Mise en place & mix ⁃ Sift flour and baking powder into a large bowl. ⁃ Add sugar, salt and shredded coconut. Mix lightly with a wooden spoon. ⁃ In a separate bowl, lightly whisk eggs, coconut water, coconut milk, whole milk, vanilla extract, coconut oil and butter. ⁃ Make a well in the center of flour mixture and pour in milk mixture. ⁃ Mix lightly to combine, leaving batter clumpy. ⁃ Add bananas to batter, briefly stir to distribute evenly. • DO NOT overmix, a few lumps are ok. {{21389}} STEP 2: Get to cooking ⁃ Heat lightly oiled griddle to 275 degrees or frying pan on medium, using a combination of spray and butter. ⁃ Ladle or pour batter onto griddle, using 1 cup sized ladle or measuring cup for large cakes, 1/4 cup for small. ⁃ Cook until top of pancakes have bubbles and a few bursts, 2 - 3 minutes. Flip carefully with a thin spatula. ⁃ Cook until brown and crisp, about 2 - 3 minutes, adding more spray and butter if needed. {{21390}} STEP 3: Let’s eat! ⁃ Transfer to plate or platter and serve. Yield: 6 large Coconut Banana Pancakes • Best w/100% maple syrup. • Use organic ingredients, if accessible. * and if you’re like DJ, smother the cakes in peanut butter 😊💪🏾 Eat wisely, Live fabulously ❤️ ~ Chef Puttie 👩🏾‍🍳

Easter Pasifika eating!! While we all prepare to make our Easter mea’ai for our families, here are some Island owned businesses making special treats for the long weekend! From a lusipi pie to a pai fala, Koko Samoa hot cross buns and the classic keke pua'a - here are some Pacific comfort food for you Easter eating! Alofa Delights This certified home-based dessert business located in Glendene makes pai fala, Lemon Cream pies Vanilla Custard Trifles, Chocolate Bomb Cakes and Sponge Cakes Check out their Facebook & Instagram pages for pre orders! {{36762}} Sweet N Me Sweet N Me on 235 Church St in Onehunga has Koko Samoa Hot cross buns! And the best bougeeee pineapple pie cake if you really want to impress the fams😉 {{36766}} DOE Donuts Cook Islands owned Doe Donuts have a hot cross bun donut to test the taste buds {{36769}} {{36770}} Blue Rose Cafe And for your savory comfort food cravings the award winning Blue Rose Cafe in Sandringham has their famous Island plate on offer with oka, luau, pork and kalo as well as their palusami pies. Open Sat, Sun and Easter Monday! {{36771}} Tupu'anga Coffee Tupu’anga Coffee in Mt Eden has a Lu Sipi Pie and organic Tongan Tupua’anga coffee for the win, as well as their full menu on offer on Saturday and Easter Monday 🤤 {{36772}} Pinati's Keke Pua'a And lastly but not leastly, you can’t go past the iconic Pinati’s Keke Pua’a on19A Queen St in Otahuhu without grabbing hot, fresh Keke Mamoe, and selection of pagi - pagi pegu, pagi fala and much more!🍽️ {{36775}} {{36773}} Happy Easter Island Eating!! 🍽️😋

Ingredients for Old school Fa'apapa  - Makes 2 . 2 cups (250g) flour ⅓ cup (65g) sugar 1⅓ cup (120g) unsweetened coconut flakes ½ can (200ml) coconut milk Recipe Put everything together in a bowl and mix well with your hands. Divide into two equal portions. Generously grease some baking paper with butter. Flatten each portion of dough into a slab no bigger than 1 inch/2.5 thick. Wrap each portion tightly in the baking paper. Bake at 390°F/200ºC for 35-40 minutes or until crust is well-browned. {{5148}}

Check out this amazing recipe for the best faikakai topai you've ever had! Faikakai is a sweet Tongan delicacy usually reserved for special occasions and days of feasting so make sure you get your feast on when you prepare this for your next family gathering! Via ilovecoconutcream.com Faikakai Topai Serves 4Delicious dumplings with sweet coconut sauce Coconut Sauce 2 cups raw sugar 2 cups of coconut cream (thick consistency eg. Kara) Dumplings 4 cups of plain flour 4 teaspoons of baking powder 1 tablespoon of sugar 1 cup of coconut cream 2 - 2 1/2 cups of water Pot of water to cook Instructions Heat a large pot half filled with water and bring to the boil then reduce to gentle simmer. In the meantime make coconut sauce. Using a medium saucepan, gently heat the sugar on medium high heat, stirring, until it begins to melt. Take care not to burn the sugar by stirring the sides to avoid heat spots. Once the sugar starts to melt, reduce the heat slightly, then begin to drizzle about a tablespoon of coconut cream into the sugar mixture at a time, stirring it in well taking care not to burn yourself from the steam as the cream hits the sugar. Continue stirring in all of the cream until a thick golden coloured caramel develops. Remove from the heat and strain any hard bits of sugar and allow the sauce to cool slightly. To make the dough, sift the flour, baking powder and sugar into a bowl. Add coconut cream and water and mix until just combined. The dough should be fairly dry although wet enough to come away from the side of the bowl easily. Wet a tablespoon and scoop spoonfuls of dough and careful place spoon into the simmering water until the dough comes away easily into the water. Continue to spoon the dough into the water until the pot is full (remembering that the dough balls will puff up slightly once cooked.) Place lid over the pot and allow the dough balls to steam and cook gently for about 12-15 minutes. Use a slotted spoon to remove dough from the pot onto a platter. Cut open to test if cooked through. Whilst warm, dice dough balls into small pieces. Pour over coconut sauce and serve. Notes To keep the dough light and airy, try not to over mix the dough and cook it on a gentle simmer with the lid on so it steams. Parcel up extras with a little foil to gift :)

The Hearty Soul have brought us these delicious Coconut Protein cookies that you can eat for breakfast and boost your metabolism!   Ingredients 1.5 cups of shredded coconut flakes ½ cup of sunflower seeds ½ cup of high-quality protein powder 1/4 cup of honey 1 teaspoon of vanilla 1 teaspoon of cinnamon 2 tablespoons of coconut oil 1/8 cup of water Instructions Preheat oven to 300 degrees F. Roughly chop sunflower seeds or other nuts you may wish to use in the blender until broken up into chunks. Place all ingredients into a bowl and stir together, if you notice that it is too crumbly than try adding in another tablespoon of coconut oil and possibly more water. Scoop cookies onto a cookie tray. Gently press the cookies down to flatten. Makes about 18 cookies. Bake for about 15 minutes. Additional Notes: Can use 2 cups coconut shreds if you do not have/want sunflower seeds. Can use any other kind of nut or seed You can use any flavored or unflavored protein powder to change up the flavor. You can put the coconut whipped cream recipe in between to make an incredible coconut cookie sandwich! In case you think it's too good to be true - here's some of the ways the cookies are healthy & helps you burn fat ... * It's full of fiber, healthy fats and clean protein.  * It is low carb, ketogenic and helps to stabilize blood sugar and burn fat. * Coconut flakes are a great source of medium chain fats that help to burn fat and provide immediate fuel for our body and brain.  They also provide good fiber for our microbiome. * You can use a wide variety of protein powders, such as grass-fed whey protein that is full of branched chain amino acids to help support the development of lean body mass.

Try these Fijian Coconut Lolo buns - Fijian style Pagi popo!  What makes Lolo buns different from other types of buns is the addition of the coconut milk.  Also, these special and delicious buns are boiled, not baked. They taste quite similar to Chinese steamed bao. Lolo means coconut milk or coconut cream. Yum yum!

Check out the steps that go into prepping the Fijian Palusami for a Fijian lovo feast. There are so many delicious things to eat in Fiji and although this palusami is cooked in a traditional underground oven, you can easily recreate the recipe at home in your oven! Full recipe here via the Nomlist: https://www.nomlist.com/how-to-make-palusami-fijian-palusami-recipe/

Check out this delicious recipe for some Purini (Steamed Pudding) - almost like your mum/aunty/nana used to make. Almost. Served with either custard or butter, this delicious recipe is sure to go down a treat for the next family cuppa tea time! For more delicious recipes, check out ilovecoconutcream.com! FIJIAN PURINI Author: ilovecoconutcream.com Recipe type: Adapted from SpicySideUp   Fijian steamed pudding INGREDIENTS 3 cups plain flour (sifted) 4 teaspoons baking powder 2 teaspoons bicarbonate soda 2 cup sugar 1 tin coconut cream 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon ground clove INSTRUCTIONS Melt sugar in a small saucepan on medium heat, taking care not to burn the sugar. Slowly add coconut cream to the melted sugar, one tablespoon at a time, stirring it in well after each addition. Stirring constantly, bring the syrup to the boil then remove from the heat and allow to cool. Combine dry ingredients in a large bowl and whisk ingredients together. Fold the sugar syrup into the dry ingredients and mix well. Pour the batter into a buttered 2 litre pudding tin and steam for 1½ hours in a large pot over the stovetop. Test if fully cooked with a skewer inserted into the middle of pudding and return to stovetop if necessary. NOTES Serve with warm custard or slathered with butter. If you don't have a pudding pan, simply use a container smaller than a large pot like a rice cooker insert and simply cover with tin foil.

Learn how to cook Tahitian Firi Firi. A delicious Tahitian coconut donut traditionally served for breakfast & dessert. Check out the very easy-to-make recipe below!   . INGREDIENTS S350 gms – 0.75 lb. – 2⅘ cups all purpose flour 100 gms – ½ cup sugar, plus more to coat 1 pinch salt 7 gms – 2.5 tsp dry yeast 80 ml – ⅓ cup water, lukewarm 200 ml – 6.75 oz. Ccoconut milk Vegetable oil for deep frying (I use sunflower oil) INSTRUCTIONS Dissolve the yeast in the lukewarm water. Add 1 tbsp of the sugar, mix well and leave the yeast aside to activate until frothy. Put all the ingredients (including the frothy yeast) in the bowl of an electric mixer fitted with the whisk attachment and whisk well. You need to obtain a thick and smooth batter. (You can also do this by hand) Cover the bowl and leave it in a warm place to rise for 3 hours. Put the batter into a piping bag and cut a 5 cm – 2 inch hole (or use a 5 cm – 2 inch round tip). Heat the vegetable oil until it reaches 170°C – 340°F. Pipe the batter into the hot oil cutting out pieces of approximately 13 cm – 5 inches in length. Fry them on both sides until golden brown (they need to be more brown than golden!). Put them on a plate covered with kitchen paper to drain the excess oil, then roll them in granulated sugar and serve!NOTESMake sure the oil is at 170°C – 340°F. If the temperature is lower your Firi Firi will become soggy and if it is higher, they will burn and will not cook inside! . PREP TIME    3 hours 20 mins COOK TIME   30 mins TOTAL TIME  3 hours 50 mins Author:  Manuela Zangara Recipe type:  Breakfast, Dessert Cuisine:  Tahitian

Straight from the sea to the plate, you can’t go wrong with trying this refreshing seafood dish when in Fiji - and it's so easy to make!  Crack open the shell, tip the kaikoso flesh into a bowl, add salt, lemon juice, tomatoes, chilli, spring onions and coriander. You now have a summer seafood dish ready to be devoured!

Howabout trying this decadent dessert that is perfect for the cold winter days coming! This yummy sweet treat is the perfect accompaniment for after dinner, or on the weekend as a nice brunch idea - paired with the beautiful sweet coconut sauce, it's bound to have you wanting more! Just make sure you run it off after aye? Recipe courtesy of ilovecoconutcream.com Here's the recipe: Batter 1/2 cup plain flour 1/2 cup cornflour 1 & 1/2 teaspoon baking powder 1/2 cup coconut milk 1/4 icy cold water 2 tablespoons of sugar 6 ripe bananas Canola oil for deep frying Icing sugar to serve Coconut sauce 1 cup coconut cream or thick coconut milk (Kara) 1 tablespoons of sugar Instructions Whisk batter ingredients together until smooth. Slice bananas into thirds and dip into batter coating each piece well. Heat oil to 175C in a large dutch oven or cast iron pan and deep fry bananas in batches. Turn and cook for around 2 minutes or until golden and the batter is cooked. Remove bananas from oil with a slotted spoon and allow to drain on paper towels. To make the coconut sauce, heat coconut cream and sugar in a small saucepan. Bring to the boil, reduce heat to medium and allow sauce to thicken & caramelize (about 4-5 minutes). Remove from heat and serve in a dipping dish with bananas. Notes:If cooking a large batch, keep bananas in a warm oven while you cook until ready to serve. For more amazing island-style recipes, check out ilovecoconutcream.com

Iliseva Batibasaga & Sera Naiqama from the Buildcorp Wallaroos are in town for the Rugby World Cup and celebrated Fiji Language Week with some treats from Sweet and Me. They roped their Tongan team mate Adiana Talakai in for a game of 'Guess the Fijian Food' - check it out here.

Tailani Salanoa goes on the hunt to find the 'hidden gems' of Samoa eats, right in the heart of Apia and has a chat with locally owned food eateries who are making a move in Samoa to make it a more healthier country. Goodbye Keke Pua'a ;) 

The humble green banana is a staple in any and every Pacific Island household! Join Api as he shows us the way they prepare it in the Cook Islands! And if you don't have a pareu or a bush knife, as long as you have your no shoes, you'll be fine!

Known as one of the staples of Pacific cuisine, the humble taro can be found at any island gathering! Check out a few pointers the next time you're buying that natural island steriod for the family lunch! SUGGESTED LINKS: How To Make Hawaiian Poi How To Make Takihi

Getting breakfast on a Sunday morning at the Pape'ete markets is a ritual for Tahitian locals. Our tour guide Kahu Kaiha shows us some of his fave foods and recommendations so you can eat like a local too! Pua Roti (chinese BBQ pork), Fafaru (Fresh fish fermented in ocean water), Mitihue (special Tahitian coconut sauce) and much more. Check out more of Kahu's recommendations in the video and if you've been to the Pape'ete markets - let us know what your faves are.

To celebrate Samoa Language Week RNZ Pacific journalist Mariner Fagaiava-Muller and his Papa, Faasootauloa Fepuleai Galo Fagaiava, sat down together to make oka. "I'm my Papa's namesake and we're similar in many ways. But I'm nowhere near the Michelin star chef that he is. Whether it's Christmas, or Easter - he's throwin' it down in the kitchen as I'm sure every Pacific family is for their to'ona'i. There's something about my Papa's cooking especially though, or maybe it's his charm that comes as the side dish, that draws in grumbling Samoan appetites all the time. "Faasootauloa Fepuleai Galo Fagaiava is his name. He's the most patriotic Samoan that I know and that says a lot, because we're a hearty bunch. 685 to the oki, Samoa Mo Samoa etc. {{23794}} "He's not only my reference point for cooking like as you'll see in the video, but everything to do with fa'a Samoa. His number one tip for anyone trying to become closer with their culture: take baby steps. It's this nature of understanding that makes me proud to be his grandson. I admire the stories behind every step of the cooking process, even the witty criticisms of when my "valu le popo" game isn't to scratch. When we've finished in the kitchen, it's his guiding wisdom that keeps me grounded in this crazy world. "Ia manuia lava le vaiaso o le Gagana Samoa! Happy Samoan Language Week. Take note as my Papa takes me and you at home, through the process of making oka."

Ever wondered how to make that yummy palusami you've had at island feasts? Tarisi Vunidilo shares her Fijian style method so you can do it like the best of them. Also make sure to check out our item on how to make a 'lovo'. Steps to making yummy Fiji style palusami: 1. Get yourself some 'Rourou' or taro (dalo) leaves. You can buy these at a number of shops in Aukilani but you have to do your research about where to find them (sssh, Otahuhu across from McD's). Or, grow them yourself or ask a friendly islander.  2. Prepare chopped onion and optionally garlic and ginger. Also, lay out your rourou on bench in piles from largest to smallest. 3. Place coconut creame into a bowl, add onion and tinned corned beef (tini bulumakau). Stir. 4. Place tin foil on bench. 5. Using a spoon spread palusami mix from the bowl onto the tin foil. 6. Place rourou on foil and spread palusami mix over leaves 7. Layer rourou leaves on top, spreading palusami mix over leaves making sure there is a good moist coverage  8. Roll the rourou once then fold either side of the rourou, fold twice more. 9. Grab the sides of the tin foil and crunch to enclose your yummy palusami 10. Place it in your lovo oven and cook for an hour or so 11. Take it out, open it up - and enjoy!! You might want to check out how to make a lovo.

When you've got a craving for your fave Pacific Island dishes but don't have time to make it or don't know how to make it - don't worry - we've got you!  We did the hard job of driving out to some of Auckland’s most popular Island food stores to try out their dishes and let you know where to get what.  - Let's get behind our Pasifika owned small businesses & support them by shopping local.  . CENTRAL  Blue Rose in Sandringham  The best palce to get Koko Samoa cake and palusami pies is definitely Blue Rose! You will NOT regret it.   Owned by Lenny Stevens & Robbie Kainuku  Location:  414 Sandringham Road, Sandringham. Call 09 846-1579 {{17864}} . Sweet & Me Onehunga  Fijian owned and run, Sweet & Me specialises in cakes, sweets & island style desserts like Fijian Pineapple Pie, Koko Samoa eclairs, Cassava Cake, Lolo Buns/Pagi Popo and more ... Location 235 Church Street, Onehunga  - {{15106}} . Metita Sky City Samoan cuisine - but fine dining! Samoan chef Michael Meredith has reimagined Samoan Cuisine for your fine dining experience.  Location 90 Federal Street, Auckland - {{36375}} EAST AUCKLAND  Lisa's Kitchen  A Tongan restaurant in the heart of Glen Innes providing Pigs head, Lu Sipi, Kina, Tukumisi, Cawaki. Head down for your Tongan Feed Fix Location: 201D Apirana Ave, Glen Innes {{36371}} SOUTH AUCKLAND  The Alexander Cafe  Run by Otara locals Lama Saga, Tuava'a Lefono & Rick Quinlan they recently opened late last year and offer beautiful healthy cuisine for the community. No 'Island Food' on the menu but they do have a mean 'Pisupo toastie' and if you're looking for a healthy alternative with yummy sweet treats in the heart of South Auckland, look no further. They also run the Prepped Meals Auckland for all you healthy, body builder guys/girls over on this page here  Location:  4/100 Alexander Crescent, Otara  - {{21124}} . Island BBQ You know us islanders all love a good BBQ and these guys do a mean BBQ - ribs, chicken, steak, lamb and more.  We tried a ribs and chicken BBQ plate and the ribs were cooked perfectly - literally falling off the bone! Their BBQ plates are all cooked to order so there is a little bit of a wait but the BBQ is well worth the wait! Location:  269 East Tamaki Road, Otara, NZ  -  {{11840}} . Pinati's  Of course we had to get keke pua'a and german buns. 10/10 deliciousness as usual. THANK YOU Pinati's.  Location:  Queen St Otahuhu which is a block back from the main strip of Otahuhu Shops. -  Phone: (09) 276-7075  {{11791}} . Tanz Ktchn  Three words - Cook Islands doughnuts!   They have a great selection of Cook Islands favourites - hot doughnuts, banana poke, maniota uki, mayonaise (Kuki potato salad) cooked taro as well as chop suey & rice or steak on rice with mushroom sauce. Location:  3 shops down in the block of shops on Piako Street in Otara -  {{11820}} . Faledekeke  A family run business made up of a team of sisters and their Mama.  They have a strong passion for baking sweet treats and cakes.   Tue - Fri:  8am - 5.30pm Sat:  8am - 3pm   Location:  9/108 Great South Road, Takanini  -  {{26200}} . 275 Kai Recommended to us by a few people who had enjoyed their delicious burgers - we went to check it out and found they also do island dishes as well from Thursdays to Sundays. Located in the Vine Street block of shops in Mangere they open from 2pm. -  {{15099}} . Sanbell's Kitchen Otara  We were told the Samoan Sapasui (Chop Suey) is really good here & after trying it for ourselves we can confirm the goodness.  They also sell a selection of Samoan dishes. Location:  Otara shopping Centre, facing Bairds Road.  -  {{11838}} . Tasu's TakeOut We were recommended these guys by one of our Cook Islands Twitter followers.   They're a family-owned & operated TakeOut based in Otahuhu and their menu consists of a variety of dishes made how they like to enjoy them back home in Rarotonga. Location:  3 Mason Ave, Otahuhu -  {{21744}} . Lee Heng (Parker's Polynesian Food) in Mangere  We ordered a tray filled with sapasui, bean stir fry, potatoe curry, fa'alifu taro (boiled taro in coconut cream) and for something sweet we had a pot of suafa'i. Everything was DELICIOUS 10/10 for every dish.  Location:  The block of shops on the corner of Imrie & Fresian Drive in Mangere - 47 Imrie Ave. -  Address: 47 Imrie Ave, Mangere  {{11786}} . Evelina's Polynesian Food in Clendon & Otara  Evalina's had a wide range of delicious island food to chose from. They had everything from chop suey and baked taro, to whole cooked fish and fa'alifu fa'i (banana with coconut cream).  We orderded a baked taro, palusami, fai'ai ēleni, and a pineapple pie. The pie was definitely the group favourite - perfect flavour and the ratio of crust to custard was on point.  As well as cooked food they also offered Samoan music CD's, DVDs, lavalavas and jandals.  Oka is sold only on Sundays. Clendon location - The back strip of shops behind 'The Warehouse' in Clendon Park shopping Centre.   Otara location - 1st or 2nd shop on the strip of shops facing East Tamaki Road at the Otara Shopping Centre Open - Wednesday to Sunday 8am to 6pm  {{11782}} .    Ulutoa and Sons in Otahuhu + Avondale  All things sweet!!  Ulutoa and Sons provided us with some tasty treats in the form of panikeke's, fa'ausi (sweet taro in caremalised sugar), coconut masi (coconut biscuits) and a pineapple pai fala (half moon pie) . The winner was definitely the fa'ausi - great texture and flavour.  They also sold the same hot island food that Parkers Polynesian & Evalinas sold and had a mini store inside that sold tins of ēleni, Bongo chips, vermecilli, pisupo, coconut cream, soy sauce etc ... Otahuhu location:  On Mangere Road just past the Favona lights and opposite Otahuhu High school.   Avondale location:  About 3 shops down from Cain Tattoos on Great North Road. {{11796}} . ** From the last time we checked out the island eating places in South Auckland we were recommended 3x Tongan owned & managed restaurants in Otahuhu.   Try them out here if you're in the area **  . Eight Roses Cafe & Buffet  Location:  Unit 13/ 225 Great South Road - In the block of shops, to the left just after the roundabout by the Otahuhu Police Station. {{11816}} . Polynesian Taste  Location:  285 Great South Road  {{11858}} . WEST AUCKLAND  Latte tei Cafe  Owned and run by Lisa Tanielu Ah Fook who  is Niuean.  The cafe came about during Lockdown Level 3 in May 2020.  She saw an opportunity in her local area of Glen Eden to open a coffee shop and decided it was time to stop working for someone else and use her own experience to benefit her community and family. They offer premium Meebz coffee and cabinet goodies and even pani popo on Saturday. -  Address: Unit 2/271 West Coast Road, Glen Eden {{26689}} - .  

A delicious frozen desert made with coconut cream, watermelon and a hint of basil - perfect for those hot summer days coming up from I Love Coconut Cream! Granita, originally from Sicily is a delicious semi-frozen dessert made with sugar, water and flavouring (usually pureed fruit). Check out this yummy island version you can whip up instead of otai! INGREDIENTS ½ medium watermelon (seedless) diced into large chunks (about 8 cups worth) 400mls of good quality coconut milk (fresh is best but Kara brand is also good) ½ cup of caster sugar ½ cup of water Basil leaves (about 1 tablespoon) INSTRUCTIONS Place the sugar and water in a small saucepan on medium high heat and stir until the sugar is dissolved. Bring syrup to the boil, then reduce heat and simmer for 5 minutes. Turn heat off and set aside. Blend watermelon chunks and basil leaves in an electric blender until smooth. Add coconut milk and sugar syrup and blend for 3 seconds more. Place in a plastic container and freeze overnight (or at least 4 hours). Using a fork, scrape the frozen mixture to form ice crystal s. Serve decorated with watermelon balls and extra basis leaves.

Check out some handy hints the next time you feel like having a some of that good-good stuff - the natural steroid of the islands, the humble taro! Just make sure you wash your hands straight after you prepare them - or else they'll be itchy for the rest of the day!

Heading to a Kava Ceremony in two minutes time? Have no idea what to do?   Don’t fear the Coconet is here! Check out this video and you’ll be a pro in no time!  

Here's some helpful hints the next time you decide to botz it at the family Sunday lunch! To make sure you don't get a flying jandal to the head, hand or backside, just follow these tips so that you can come back for sunday lunch the following week. Otherwise, Bye Filisia! SUGGESTED LINKS How to dodge a Flying Jandal Island Tips: How To Serve a Matai

Check out this awesome recipe for Tongan Keke 'Isite - perfect for those cold mornings! Just the thing to have with a big cuppa tea or milo - especially when there's nothing else to eat in the house! Recipe via I Love Coconut Cream  Here's the recipe below: Ingredients 4 cups of plain flour (500 g) 2 teaspoons of active yeast (or 7g sachet) 2/3 cup of sugar 2 cups warm water 1500 g Shortening or vegetable oil for deep frying (8 cm deep) Instructions Combine yeast with 1 cup of warm water and 1 teaspoon of the sugar in a large bowl and mix until the yeast has dissolved. Leave for 10 minutes or until frothy. Add remaining water, sugar and flour and stir to mix. It should form a very wet dough and more like a very thick batter. Add a little more water (up to 1/4 cup of water) if it's too dry or add a bit more flour if too runny. Using your hands, mix the flour in well until a smooth batter is formed and coming away from the side of the bowl. Cover and leave to rise until doubled in size (about 1-1&1/2 hr). Release the gas by stirring the mixture and giving it a quick mix using your hand. Then allow the dough to rest for about 20-30 minutes. Begin heating the oil in a large heavy pan (about 15-20mins). Test oil is ready with a small scoop of batter. It should drop to the bottom and rise with a couple of seconds and begin to turn light golden slowly. If it browns quickly (within 30 seconds) it's too hot, turn heat down and retry. Keke should cook slowly (take around 2 minutes each side to brown golden), but should rise to the top within a couple of seconds otherwise it's not hot enough and will absorb too much oil. Using your hand, scoop up a handful of batter and sqeeze out a golf ball size doughnut into the oil (see pictures). Continue until there's a single layer of keke in the oil. Turn with a long fork and allow to cook for around 2 minutes each side until golden brown. Remove from the oil with a slottted spoon and allow to drain. Test the first keke to ensure it is cooked through and adjust cooking time or heat for the rest.

You may have walked around the Islands from Sept through to Jan and seen the red green mangoes weighing down the trees and the sweet smell of those that have split open on the ground. These trees seem to be the domain of children, and in mago season in Samoa its rare to go past a ripe mago laden tree without little bodies twisting and turning in the branches to get the juiciest of the lot.Not many people have escaped that particular yellow mango stain down your clothes when you just have to bite into the flesh and let the juice run down your chin. This is our little Coco celebration of the humble mago to make you dream of warm Island days and sweet sticky flavours.   As well as being a taste sensation and an awesome flavour kick starter to nearly every known cuisine, its a clever little plant that also has medicinal uses for upper respitory and oral infections like gingivitis.   Mangoes grow right across the Pacific and Asia where they originated and it is one of those superfruits like blueberries and avocados. The ripe mango has lots of vitamin A (good for healthy eyes and your immune system) and the unripe fruit is high in vitamin C (helps your body absorb iron).  Like the banana, mango has lots of potassium (for regulating your blood pressure) and if you eat just one mango, you've consumed about 12% of your daily fibre requirement. Guess which plants the mango is related to? Surprisingly, it's a cousin of the cashew and pistachio which explains its kinda giant cashew like shape.  But like many things in life, not every mango is like another. There are heaps of different varieties across the Pacific, and in Samoa there are five main types that you will see everyday at the makeki in mago season, or the many stalls on the side of the road.  Its argued that the sweetest mango is the mago susu - called such because its got a prominent 'tip' that you bite of and then suck the mango juice up through. Like a susu I suppose..or could it be that the mango flesh is also slightly milky like susu.  Then there is the mago afa - the big red and gold super juicy ones that can grow to a huge size like these guys:   There is also the mago fuamoa - so called because of their smaller egg shaped variety.  Then there is the mago oka -so called because you can eat it slightly 'maka' or raw like an oka. These ones are good eaten green and crunchy with salt or a shrinking of chilli powder.   How to pick the perfect mago:   Go to the makeki in fugalei and look for the many piles of mago but do a good circuit before you choose the perfect mago. Currently you can get 5 magos for 10 tala or as little as 5 tala depending on your haggling skills   When buying your mangoes, give them a quick sniff. The more fragrant the fruit at the stem end, the tastier it is likely to be. Also give it the squeeze test, as you would with a peach or avocado. If the fruit 'gives' a little, then it's ready to be eaten. Remember that the redness of a mango is not an indication of ripeness. Mago are used in curries in Fiji, drunk as Otai in Tonga, used in lots of salads by palagis and often in cocktails like this Coconut Mango Margarita!   But they come into their own particularly as a dessert food -cue mango pavlova, mango fruit salad and this beautiful hot Mago Poi made with sago for the ultimate hot comfort food :http://www.samoafood.com/2012/01/poi-mago-mango-pudding.html Or just ravage them straight away and let all the juicy goodness just dribble all over you :)   LEARN HOW TO JUDGE RIPENESS SO YOU CAN ALWAYS USE THE PERFECT MANGO IN YOUR DISH Don't focus on color. It is not the best indicator of ripeness. Squeeze the mango gently. A ripe mango will give slightly. Use your experience with produce such as peaches or avocados, which also become softer as they ripen. Ripe mangos will sometimes have a fruity aroma at their stem ends. The red color that appears on some varieties is not an indicator of ripeness. Always judge by feel.

Check out this beautiful mango cheesecake that's sure to impress at the next Sunday lunch - just make sure you make more then one coz these are sure to go quick!  Mango Flower Cheesecake  200 g butternut snap or digestive biscuits (1&1/2 packets), crushed 100 g butter, melted 1 can (400ml) sweetened condensed milk) 300 ml cream 250 g cream cheese softened 1 tablespoon gelatine powder ¼ cup hot water 2-3 medium sweet mangoes thinly sliced (as above). INSTRUCTIONS Combine crushed biscuits with the melted butter and mix well. Press the biscuit mixture into the base of a 25cm spring-form pan. Chill in the fridge for at least 30 minutes to set. Whip the cream using an electric mixer until soft peaks form. Add softened cream cheese, sweetened condensed milk and mix until smooth. Sprinkle gelatine over hot water, whisking it with a fork to fully dissolve. Allow to cool slightly then add to the cream mixture and mix well. Pour cream mixture into the biscuit base and return to fridge to chill for 1 hour. Remove from fridge and decorate with mango slices as shown above. Return to fridge to chill for an additional 3 hours to set. NOTE: To slice, warm a sharp knife under running hot water, dry and carefully slice cheesecake ensuring the biscuit base is cut through before removing each slice. Source: I Love Coconut Cream