Sela and Taufa's Ika Tunu with Hoho and Pa’apa’a
Ingredients for the Hoho (baked root crops in coconut cream):
1 piece kumala (sweet potato), washed and sliced
200g yam, peeled and sliced
200g talo (taro), sliced
200g breadfruit, peeled and sliced
1 cup yellow hopa (plantain), sliced
1 onion, diced fine
2 cups maka hunu (see recipe below)
1 basil, sprig
Banana leaves that have been heated to soften, heavy ribs removed
Salt and pepper to season
Ingredients for the Pa’apa’a:
2 cups green banana, grated
¾ cup green coconut flesh, thinly sliced
¾ cup maka hunu
Ingredients Ika Tunu (roasted fish on open fire):
2 tuna fillets
1 lemon (juiced)
3tbsp salt (for soaking water)
1 bowl water
1 tbsp coconut oil
Ingredients for the Lolo’i Sauce:
2 cups maka hunu
1 onion, sliced
2 garlic cloves, crushed
1 tsp paprika
1 tbsp manioke grated (cassava)
½ cup water
Ingredients for the Maka Hunu:
1 volcanic rock
4 cups coconut, grated
Method for the Hoho (baked root crops in coconut cream):
- Make banana leaf squares.
- Place all ingredients in banana leaf, add maka hunu, basil and a pinch of salt.
- Mix well.
- Wrap and close the banana leaf, then wrap again with tinfoil.
- Steam over a simmering pot of water, using a steamer or colander for 30 minutes, or until root crops are cooked through.
Method for the Pa’apa’a:
- Place all ingredients in a banana leaf.
- Add seasoning.
- Wrap banana leaf tightly and then wrap again using tinfoil.
- Steam wrapped parcel over a simmering pot of water, using a steamer or colander for 30 minutes, or until ingredients are cooked through.
Method Ika Tunu (roasted fish on open fire):
- Soak tuna fillets in salted water and lemon for 3 minutes.
- Dry off the fillets before cooking.
- Heat coconut oil in a pan and cook tuna for 4 minutes each side.
- Remove and season.
Method for the Lolo’i Sauce:
- Bring maka hunu to boil.
- Add onion, garlic, paprika and salt.
- Boil for another 5 minutes.
- Mix manioke and water. (This is the thickener.)
- Add mixture to the maka hunu, and stir until thickened.
- Season and set aside.
Method for the Maka Hunu:
- Heat a volcanic rock on an open flame for 15 minutes until white hot.
- Using tongs toss the rock with the coconut gratings until the coconut is well toasted.
- Remove rock.
- Squeeze the toasted coconut to get the creamy maka hunu sauce.
- Remove from the heat and cool for 10 minutes.