Entree: United States – American Samoa – Umu

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

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Total 3 hrs 15 min

Ingredients

2 lb (900 g) bone-in pork shoulder, cut into 2 in (5 cm) chunks
2 whole reef fish, approximately 1 lb (450 g) each, gutted and scaled; selected example: snapper (estimated edible portion: 540 g)
1 medium breadfruit, about 2.5 lb (1.1 kg), peeled and cut into 1-in (2.5 cm) wedges (estimated edible portion: 1100 g)
1.5 lb (700 g) taro roots, peeled and halved
2 medium sweet potatoes, about 1 lb (450 g) total, scrubbed and halved
8–10 taro leaves (or 8–10 large collard/spinach leaves) for palusami assembly; selected example: taro leaves (estimated edible portion: 180 g)
2 cups (480 ml) coconut cream
1/2 cup (120 ml) soy sauce
1/4 cup (60 ml) fresh lemon or lime juice; selected example: lime juice
3 tbsp (45 ml) vegetable oil
4 cloves garlic, minced
1 medium onion, quartered
2 tsp (10 g) sea salt, plus more to taste
1 tsp (2 g) ground black pepper
2 tbsp (25 g) brown sugar or coconut sugar; selected example: brown sugar
6–8 banana leaves or ti leaves (or use large foil sheets if unavailable); selected example: banana leaves
Wet burlap or damp clean towels (if using traditional umu)
Optional: 2 green bananas (plantains), peeled and halved (estimated edible portion: 220 g)
Optional garnish: fresh cilantro or chopped green onion and lime wedges; selected examples: cilantro and lime wedges

Instructions

1. For the traditional method, choose a dry, well-ventilated outdoor area and dig a pit about 2–3 ft (60–90 cm) across and 18–24 in (45–60 cm) deep. Line it with clean, dense stones, build a wood fire over them, and burn for 1–1.5 hours until the stones are very hot and covered with white ash. Maintain a steady bed of hot coals. For the household method, preheat the oven to 350°F (175°C).
2. In a bowl, mix the soy sauce, lime or lemon juice, vegetable oil, garlic, brown or coconut sugar, 1 tsp (5 g) of the salt, and 1/2 tsp (1 g) of the pepper. Toss the pork with half the marinade and refrigerate for 30 minutes to 2 hours. Rub the fish inside and out with the remaining marinade and the remaining 1/2 tsp (2.5 g) salt; set aside.
3. Prepare the breadfruit, taro, sweet potatoes, and optional green bananas as stated. Wash and pat dry the taro leaves, if using them for palusami.
4. Mix the coconut cream with the quartered onion and a pinch each of salt and pepper. Reserve this mixture for the palusami and for spooning over the food.
5. Soften banana or ti leaves briefly over an open flame, by steaming, or by dipping them in hot water until pliable; pat dry. If using foil instead, tear off sheets large enough to wrap the food.
6. Make six palusami packets. Lay 1–2 taro leaves or substitute greens flat, add about 1/3 cup (80 ml) of the coconut-onion mixture to each, then fold the leaves around the filling to seal.
7. For the umu, place banana leaves over the hot stones as a barrier from ash. Arrange the breadfruit, taro, sweet potatoes, and optional green bananas in a single layer on the leaves. Add the marinated pork in leaf wraps or directly on the leaves, then place the fish and tuck the palusami packets among the food. Spoon the remaining coconut mixture over exposed items. Cover with more banana leaves, then wet burlap or damp clean towels, and finally soil to seal the pit.
8. Cook in the umu for 3–4 hours. After 3 hours, carefully uncover a small area to check whether the vegetables are tender and the pork pulls easily from the bone. Reseal and continue cooking if needed.
9. For the oven method, line a rimmed baking sheet or large covered roasting pan with a double layer of banana leaves or foil. Arrange the vegetables, pork, fish, and palusami packets as described above. Spoon the remaining coconut mixture over the food and seal tightly with foil or a heavy lid. Bake for 2–2.5 hours, until the pork is tender and the vegetables are soft.
10. Carefully remove the coverings, watching for hot steam. Transfer the fish, pork, vegetables, and palusami to a platter and spoon any released juices over them. Garnish as desired with cilantro or chopped green onion and lime wedges, then serve family-style.
11. Refrigerate cooled leftovers for up to 3 days. Reheat covered in a 325°F (160°C) oven until hot throughout, or reheat individual portions in a skillet with a little coconut cream. For the oven method, the recipe also suggests finishing under a hot broiler for 3–5 minutes or briefly over a charcoal grill for smoky flavor.