Suafa'i with a Middle Eastern Twist

Ingredients

While the original Samoan Suafa'i is typically made with taro leaves and coconut cream, this Iraqi-inspired version incorporates Middle Eastern spices and ingredients. The use of cumin, coriander, and turmeric adds a distinct flavor profile to the dish, while the inclusion of chickpeas and tomatoes provides a unique texture and depth. The fusion of these two cuisines creates a delightful twist on the traditional Suafa'i. We alse have the original recipe for Suafa'i, so you can check it out.

• 500g (1.1 lb) boneless chicken or lamb, cut into bite-sized pieces 500g (1.1 lb) boneless chicken or lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 can (400g) chickpeas, drained and rinsed 1 can (400g) chickpeas, drained and rinsed
• 2 tomatoes, diced 2 tomatoes, diced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked basmati rice, for serving Cooked basmati rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken or lamb pieces to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, coriander, and turmeric over the meat, and stir well to coat.
4. 4.
   Add the chickpeas and diced tomatoes to the pot, and stir to combine.
5. 5.
   Pour in the coconut milk and season with salt and pepper to taste. Stir everything together.
6. 6.
   Reduce the heat to low, cover the pot, and let the Suafa'i simmer for about 30 minutes, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Suafa'i over a bed of cooked basmati rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken or lamb — Make sure to trim any excess fat from the meat before cutting it into bite-sized pieces to ensure a leaner and healthier dish.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the Suafa'i.
• If you prefer a thicker consistency, simmer the Suafa'i uncovered for a few extra minutes to allow some of the liquid to evaporate.
• Feel free to customize the dish by adding vegetables such as bell peppers or spinach for added nutrition and flavor.
• Serve the Suafa'i with a side of warm pita bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Iraqi-inspired Suafa'i hot over a bed of fluffy basmati rice. Garnish with fresh cilantro for a pop of color and a hint of freshness. Accompany the dish with warm pita bread to scoop up the flavorful broth.

Presentation advice

Present the Suafa'i in a deep serving dish, allowing the vibrant colors of the dish to shine through. Place a generous portion of basmati rice at the bottom and ladle the Suafa'i over it. Garnish with a sprinkle of fresh cilantro for an added touch of elegance.