Samoan Island Jambalaya

Ingredients

In this Samoan adaptation of jambalaya, we incorporate Samoan spices such as turmeric, ginger, and chili peppers to infuse the dish with a distinct island flavor. Additionally, we replace some of the traditional ingredients with Samoan staples like taro leaves and coconut milk, adding a tropical twist to the dish. The use of seafood, such as fresh fish and prawns, is also more prominent in the Samoan version, reflecting the abundance of seafood in the Pacific islands. We alse have the original recipe for Jambalaya, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) taro leaves, chopped 1 cup (150g) taro leaves, chopped
• 1 cup (150g) fresh fish fillets, cubed 1 cup (150g) fresh fish fillets, cubed
• 1 cup (150g) prawns, peeled and deveined 1 cup (150g) prawns, peeled and deveined
• 2 chicken thighs, boneless and skinless, diced 2 chicken thighs, boneless and skinless, diced
• 1 cup (200g) canned diced tomatoes 1 cup (200g) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Cooked coconut rice, for serving Cooked coconut rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced chicken thighs to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced bell peppers, taro leaves, and spices (turmeric, ginger powder, chili flakes, paprika, dried thyme). Cook for a few minutes until the vegetables are slightly softened.
4. 4.
   Pour in the coconut milk, chicken broth, diced tomatoes, and tomato paste. Stir well to combine all the ingredients.
5. 5.
   Bring the mixture to a simmer and add the cubed fish fillets and prawns. Cook for about 10-15 minutes, or until the seafood is cooked through and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Samoan Island Jambalaya over a bed of cooked coconut rice.

Treat your ingredients with care...

• Taro leaves — Make sure to wash the taro leaves thoroughly and remove any tough stems before chopping them.
• Fresh fish fillets — Choose a firm white fish, such as snapper or cod, for the best results. Cut the fillets into bite-sized cubes.
• Prawns — To devein the prawns, make a shallow cut along the back and remove the dark vein.

Tips & Tricks

• If taro leaves are not available, you can substitute spinach or kale.
• Adjust the level of spiciness by adding more or less chili flakes according to your preference.
• For a smoky flavor, you can add a small amount of liquid smoke to the dish.
• Feel free to add other seafood such as mussels or squid for variety.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Garnish the Samoan Island Jambalaya with freshly chopped cilantro or parsley for a burst of freshness. Serve it with a side of sliced fresh pineapple to complement the tropical flavors.

Presentation advice

Serve the Samoan Island Jambalaya in a large, colorful bowl to showcase the vibrant ingredients. Sprinkle some toasted coconut flakes on top for an added touch of Samoan flair.