A warm, creamy Samoan breakfast porridge of rice simmered in rich cocoa made from locally grown cacao, sweetened with sugar and enriched with coconut cream.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: coconut cream drizzle
Accompaniments: bread or banana
Instructions
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1
Rinse rice and cook in water until very soft and porridge-like, about 20 min.
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2
Dissolve cocoa powder in a small amount of warm water to make a paste.
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3
Stir cocoa paste and coconut cream into the cooked rice.
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4
Add sugar and salt, stir well. Simmer 5 more min until creamy.
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5
Serve warm in bowls with extra coconut cream if desired.
Did You Know?
Koko Samoa, the local cacao preparation, is made by roasting and grinding cacao beans by hand, and its rich aroma fills Samoan villages every morning.
Chef's Notes
Equipment Tips
- medium saucepan
- wooden spoon
Garnishing
coconut cream drizzle
Accompaniments
bread or banana
The Story Behind Koko Alaisa
Cacao was introduced to Samoa by European missionaries and traders in the 19th century. Samoans quickly made it their own, developing koko Samoa, a distinctly Samoan cocoa preparation. Combined with rice (another colonial introduction), koko alaisa became the definitive Samoan breakfast.
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