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Explora los sabores auténticos de Samoa en una experiencia gastronómica inolvidable.
Samoa is a stunning independent island state located in the heart of the South Pacific Ocean, in the Polynesia region. Composed of two main volcanic islands (Upolu and Savai'i) and several smaller islets, it is world-renowned for having preserved with extraordinary purity the 'Fa'a Samoa' (the traditional Samoan way of life more than 3,000 years old). It stands out for iconic natural monuments such as the To Sua Ocean Trench sea trench, wild waterfalls in the jungle, fields of black lava that flow into the sea, marine geysers that expel water dozens of meters high and postcard-perfect beaches free of overcrowding.
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Samoan cuisine is healthy, hearty and deeply communal, based on fresh produce harvested from volcanic orchards and caught on the reef. It revolves around the indispensable use of fresh coconut cream ('Pēpē'), taro ('Talo'), breadfruit ('Ulu'), marinated raw fish and the ancient technique of the underground volcanic stone oven ('Umu').
Samoa's undisputed signature dish. Freshly caught cubes of tuna or swordfish marinated briefly in freshly squeezed lime juice, mixed with plenty of thick fresh coconut cream, diced cucumber, chopped spring onion, tomato and a touch of fresh hot chili, served cold in half a coconut.
One of the greatest culinary delights of Polynesia. Tender, young taro leaves filled with thick coconut cream, chopped onion and often cured beef (or simply vegetables), wrapped in layers forming a package with banana leaves and cooked in the Umu oven until the cream sets like a savory custard.
The basic accompaniment to the daily Samoan diet: whole peeled taro roots and ripe breadfruit roasted directly on the hot volcanic stones of the Umu oven until the outside is lightly toasted and the inside soft and with a delicate nutty flavour.
Very popular festive dish of Chinese heritage completely integrated into local culture. Slow-cooked rice or mung bean glass noodles with pieces of tender beef or chicken marinated in soy sauce, grated fresh ginger, garlic, onion and a touch of sweet.
Tinned cured meat ('Pisupo') has a prestigious ceremonial status in Samoa. It is cooked sautéed in a frying pan over high heat with plenty of poached onion, garlic, tomatoes and crispy chopped cabbage, served with white rice or boiled taro.
Unripe green bananas, peeled and boiled in a pot with fresh concentrated coconut cream, scallions and a pinch of sea salt until the sauce reduces and thickens, covering the bananas in a creamy, salty layer.
The traditional comforting drink par excellence. It is made by hand-grinding whole beans of local roasted Criollo cocoa until it forms solid, dark blocks, which are boiled in hot water with cane sugar. It has an intense, bitter and chocolatey flavor with small crunchy flecks of pure cocoa.
The national beer of Samoa, founded in Apia near Stevenson's residence. It is a fresh, light and balanced blonde lager, made with pure water from mountain springs, ideal for quenching the tropical heat in front of the lagoon.
Traditional ceremonial drink made by grinding the dried roots of the kava plant and mixing them with water in a large sacred wooden bowl ('Tanoa'). It is served in coconut half shells ('Bilo') at Matai chief meetings and official welcome events.
The essential everyday drink. The green coconuts are cut instantly with a clean blow of a machete to drink their fresh water, rich in mineral salts, and later taste their tender pulp with a natural spoon.
Samoa's most popular round fritters. Small spheres of dough with flour, cane sugar, yeast and mashed local ripe bananas, fried in hot oil until golden and crispy on the outside and very tender and spongy on the inside, sold in all markets.
Festive dessert made with grated taro or cassava baked into dense blocks, cut into small cubes and topped with a thick hot cane sugar caramel sauce slowly cooked with thick coconut cream.
Delicious cold and creamy dessert made by mashing very ripe bananas with a wooden mortar, mixed with freshly squeezed cold coconut cream, a touch of lime juice and flavored with crushed citrus leaves.
Traditional spiced cake steamed in a mold, flavored with cinnamon, nutmeg, ginger and burnt sugar caramel, served hot drizzled with a rich vanilla and coconut crème anglaise.
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View full guideThe traditional comforting drink par excellence. It is made by hand-grinding whole beans of local roasted Criollo cocoa until it forms solid, dark blocks, which are boiled in hot water with cane sugar. It has an intense, bitter and chocolatey flavor with small crunchy flecks of pure cocoa.
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