Entree: United States – American Samoa – Pisupo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 27 min

Additional 10 min

Total 50 min

Ingredients

2 cans (12 oz / 340 g each) canned corned beef, drained and crumbled, approx. 24 oz (680 g) total
2 tbsp (30 ml) vegetable oil or coconut oil; vegetable oil selected
1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
3 cloves garlic, minced
1 medium carrot, peeled and diced, approx. 4 oz (115 g)
1 large tomato, diced, approx. 6 oz (170 g)
1 cup (150 g) frozen green peas (or fresh); frozen selected
1 cup (240 ml) coconut cream
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) fresh lime juice
1 tsp (5 g) sugar, optional
1/2 tsp (2.5 g) kosher salt, plus more to taste if desired
1/2 tsp (2.5 g) freshly ground black pepper
2 green onions, thinly sliced, for garnish
1 small fresh chili (bird's eye or jalapeño), minced, optional; bird's-eye chili selected (estimated edible portion: 10 g)
2 cups uncooked jasmine or long-grain white rice, approx. 360 g (yields about 6 cups cooked); jasmine rice selected (estimated edible portion: 360 g)
4 cups (960 ml) water, or the amount recommended for the selected rice

Instructions

1. Rinse the rice under cold water until the water runs clear. Combine it with 4 cups (960 ml) water, or the amount recommended for the rice, in a medium saucepan.
2. Bring the rice and water to a boil. Reduce the heat to low, cover, and simmer for 15–18 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes.
3. While the rice cooks, heat the oil in a large skillet or sauté pan over medium heat. Add the sliced onion and cook for 5–7 minutes, stirring occasionally, until softened and beginning to brown.
4. Add the garlic and diced carrot. Cook for 3–4 minutes, until the garlic is fragrant and the carrot begins to soften.
5. Add the drained, crumbled corned beef. Increase the heat to medium-high and cook for 4–6 minutes, stirring and breaking it apart, until heated through and lightly browned at the edges.
6. Stir in the diced tomato and cook for 2–3 minutes, until softened. If using the minced chili, add it and cook for 1 minute.
7. Pour in the coconut cream and soy sauce and stir to combine. Reduce the heat to medium-low and simmer gently for 6–8 minutes, until the flavors meld and the sauce thickens slightly.
8. Add the peas, optional sugar, salt, and black pepper. Cook for 2–3 minutes, until the peas are heated through. Taste and adjust the seasoning with additional salt, pepper, or soy sauce if desired.
9. Remove the pan from the heat and stir in the lime juice.
10. Fluff the rice with a fork. Serve the pisupo over the rice and garnish with sliced green onions. Serve hot. Refrigerate leftovers covered for 2–3 days and reheat gently.