Oka Popo is a classic American Samoan raw fish stew. It is a dish steeped in Samoan culture and is often prepared for special occasions such as holidays or family gatherings. This dish is characterized by its use of fresh fish, coconut milk, and a variety of vegetables, all of which are combined to create a flavorful and nutritious stew. Oka Popo is a versatile dish that can be adapted to personal preferences, and there are many different variations that exist. This article will provide a comprehensive guide to help you prepare the best Oka Popo, ensuring that you create a delicious and authentic Samoan dish.
Here are our top 5 tried and tested recipes!
OKA POPO (AMERICAN SAMOA) - RAW FISH STEW
This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. This dish is made from coconut milk, vegetables and raw fish. It is good as an appetizer if you find too much raw fish overwhelming. Note: it is very important to use a sushi grade fish if you are going to make this recipe.
Provided by GiddyUpGo
Categories Polynesian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes.
- Meanwhile, chop the vegetables.
- At the end of the brining, drain the fish and add the coconut milk, the chopped vegetables, the cilantro and lime juice. You could also add half a finely chopped jalapeño, if you like it spicy.
- Now put it back in the fridge--it's traditionally served cold.
Nutrition Facts : Calories 277.2, Fat 12.2, SaturatedFat 11.5, Sodium 3520.9, Carbohydrate 42.3, Fiber 0.8, Sugar 39.7, Protein 1.4
JAPANESE FISH STEW
For some reason, this soup makes me feel better when I have a cold (not that it tastes medicinal, of course). From Moosewood.
Provided by Aunt Cookie
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
- Trim and discard the mushroom stems. Slice the caps.
- Sauté the onion in the oil, in a large soup pot for a few minutes.
- Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
- Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
- Add the fish and mushrooms, simmering for 5-7 more minutes.
- Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
- Add the snow peas and scallions, and serve.
Nutrition Facts : Calories 220.2, Fat 10.6, SaturatedFat 1.7, Cholesterol 2.4, Sodium 1482.2, Carbohydrate 23.5, Fiber 3.1, Sugar 7.7, Protein 5.8
MOROCCAN FISH STEW
A friend saw this being created on a TV cookery show and decided to do it for me, it is just so tasty I had to post it, please please try this dish if you don't you'll never know how good this really is!
Provided by Ozzy5223
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large heavy-based pan over a medium heat.
- Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
- Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
- Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
- Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
- Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
- To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.
Nutrition Facts : Calories 300.8, Fat 5.8, SaturatedFat 0.8, Cholesterol 53.8, Sodium 413.3, Carbohydrate 33.9, Fiber 6.5, Sugar 7.1, Protein 28.7
TUNISIAN FISH STEW WITH POTATOES
There are fish stews with potatoes and tomatoes in every country around the Mediterranean. This one is herby, aromatic and slightly peppery. To balance the flavours, start with just a little harissa or chili powder and add more later if you wish. Use any white fish such as hake, cod, haddock or turbot and serve with some toasted bread.
Provided by English_Rose
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
- Stir in the extra virgin olive oil and add the fish.
- Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
- Season and serve.
MARMITAKO - BASQUE FISH STEW
"This warming Basque fish stew receives its name from the saucepan that it is cooked in, a Marmita." From notesfromspain.com Posted for ZWT 5.
Provided by ThatSouthernBelle
Categories Tuna
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start by peeling the potatoes and slicing them roughly. Then peel and thinly slice both the onion and the garlic. Pour the oil into a saucepan and let it warm on the hob until it starts to smoke. Then add the potatoes, the onion and the garlic and let these cook for about 5 minutes, turning occasionaly.
- Next add the bay leaves, the cayenne pepper, and finally a tsp of sweet paprika. Be careful at this point, you need to get the paprika coated in the oil without burning it - to do this successfully stir non-stop for between 20 to 30 seconds then immediately add the water, until the potato mixture is covered. Remove the cayenne pepper, and let the stew boil for 20 minutes.
- Meanwhile, prepare the tomatoes and the fish. To easily peel the tomatoes, scald them (cover for half a minute with boiling water) and then remove the skin. Chop the tomatoes roughly and purée them using a fork. Next, cut the fish into small cubes, carefully removing any remaining bones.
- When the 20 minutes are up (this time really depends on the type of potatoes) add the tomato purée and leave the dish simmering on the hob for a further 7 minutes. Then add the tuna, and cook it for just 5 to 7 minutes more - you really have to be careful not to overcook the fish or it won't be tender. Sprinkle with the chopped parsley and serve in bowls.
Nutrition Facts : Calories 567.1, Fat 21.3, SaturatedFat 3.9, Cholesterol 57, Sodium 84.3, Carbohydrate 52.7, Fiber 7.3, Sugar 6, Protein 41.3
Tips:
- Fresh ingredients: Always use the freshest fish and vegetables available. This will ensure the best flavor and texture for your oka popo.
- Proper cleaning: Clean the fish thoroughly before cutting it into pieces. Remove any bones or scales, and rinse the fish well with cold water.
- Cutting technique: Cut the fish into small, bite-sized pieces. This will help the fish to cook evenly and absorb the flavors of the other ingredients.
- Marinating: Marinating the fish in a mixture of coconut milk, lemon juice, and spices will help to tenderize it and add flavor.
- Cooking method: Oka popo is traditionally cooked in a coconut shell over an open fire. However, you can also cook it in a pot on the stovetop or in a slow cooker. Just be sure to cook the fish until it is opaque and flaky.
Conclusion:
Oka popo is a delicious and easy-to-make traditional American Samoan dish. It is a great way to enjoy fresh fish and vegetables, and it is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give oka popo a try!
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