![]() Ensuring that one’s family has plenty to eat is an assurance that one is of service and utility to their family, and therefore in keeping with the Faʻasāmoa-the Samoan way of life. This provision primarily comes in the form of food. Even without guests in the home, though, Samoan families still tend to eat large meals for similar reasons, because providing for one’s children or parents is also a sign of familial respect, care, and love. ![]() That means your family is taking care of you.” As a Samoan, he knew that my host family would be highly regarded by their neighbors for their ability to host and to provide. I once remarked to a friend in my village that I could barely finish my daily meals, to which he replied, “Good. My host family was culturally obligated to take care of me, as a guest in their home, and this primarily centered on providing me with ample amounts of food. In either case, when we ate, we ate a lot. Breakfast of pancakes, koko alaisa (cocoa rice, or rice cooked with cocoa), and instant ramen lunch of baked taro, fried chicken, fried turkey tails, and stewed chicken with bok choy dinner of McDonald’s hamburgers, chicken nuggets, and French fries. Figure 2: Three Samoan meals during my time in Manono. These included foods like baked taro, breadfruit, and yams, or starchy varieties of bananas stewed in coconut cream, along with locally caught fish or locally raised chickens and pigs, and sometimes served with a glass of vai tīpolo, which is a juice derived from a local citrus fruit. We also frequently ate ancestral foods, or foods produced, procured, and eaten long before outsider arrival in Sāmoa. While living with a host family on the island of Manono in the Independent State of Sāmoa, not a day went by that we didn’t eat hot dogs, instant ramen, white bread, or canned corned beef, which were generally accompanied by soda or other sugary drinks and juices. Map reproduced with the permission of CartoGIS Services, Scholarly Information Services, The Australian National University.ĭuring my time conducting food research throughout the archipelago, which included years of participant observation, I noticed that imported processed foods were heavily featured in contemporary daily diets. Figure 1: The Samoan archipelago, with the Independent State of Sāmoa (or simply ‘Sāmoa’) to the west and American Sāmoa to the east. These conditions include type 2 diabetes, hypertension, and obesity, among others. Problematic conditions linked to dietary habits are resulting in increased hospitalizations, surgeries, and even deaths. territory of American Samoa) are undergoing a serious health crisis. Like many island nations and territories in Oceania, the two polities of Sāmoa (the Independent State of Sāmoa and the U.S. Describe the complications of looking to food pasts to solve food problems in the present.Articulate the central role of food in Samoan culture (and other Indigenous Oceanian cultures, more broadly). ![]() Identify common contemporary dietary crises in Samoa and draw connections to food history in the region.HELPFUL TIP: Do not soak the vermicelli until needed otherwise they will become water logged.After reading and discussing this text, students should be able to: Serve with basmati rice and garnish with chopped spring onions. Add the soy sauce and fold the vermicelli through the rump steak taking care not to mash the noodles. ![]() Place the vermicelli into a large bowl and pull apart slightly, cover with boiled water and soak for around three minutes until the vermicelli is soft, drain the water and place the vermicelli into the stock pot with the beef. Simmer until the steak is tender (around 20-30 minutes) and then turn off the heat. Turn down the heat, add the beef stock and top up with hot water until the meat is just covered. Add the rump steak and cook until browned then add the bacon and cook for 2 minutes. Add the onion, ginger and garlic and cook until the onions are soft. In a large stock pot heat 2 tablespoons of olive oil over medium heat. Remove the excess fat from the rump steak and slice into strips (see finished dish picture to get an idea of size). 250g vermicelli (Longkou is the best brand, it doesn't go mushy)
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