A beloved Samoan comfort dish of canned corned beef stir-fried with cabbage, onions, and garlic, reflecting the island's creative adaptation of imported ingredients.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Heat oil in a large skillet over medium heat.
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2
Sauté onion and garlic until softened, about 3 min.
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3
Add corned beef, breaking it apart with a spoon. Cook 5 min until lightly browned.
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4
Add shredded cabbage and diced tomato. Stir-fry 5-7 min until cabbage is wilted but still has some crunch.
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5
Season with soy sauce, salt, and pepper.
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6
Serve hot with steamed rice or taro.
Did You Know?
The word pisupo comes from "pea soup," the label on early imported canned goods. Samoans applied the name to corned beef, and it stuck forever.
Chef's Notes
Equipment Tips
- large skillet
- wooden spoon
Garnishing
sliced tomato
Accompaniments
steamed rice, taro
The Story Behind Pisupo
Canned corned beef arrived in Samoa during World War II with American and New Zealand military forces. It quickly became one of the most prized pantry items in the Pacific Islands, and pisupo evolved into a cultural staple, served at everyday meals and celebrations alike.
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