Marshall Islands Recipes

Sweet Potatoes & Fried Bananas

Ingredients
1 1/2lb sweet potatoes, boiled, peeled and cubed
2 bananas
2 Tbsp butter, or coconut oil, for frying

Directions
While the sweet potatoes are boiling, fry up the bananas until golden on each side.
Toss the crispy, bananas with the cubed sweet potatoes.

Source: Global Table Adventure, by Sasha Martin, http://globaltableadventure.com/recipe/sweet-potatoes-fried-bananas/


Pumpkin and Rice Porridge

Ingredients
1 small pumpkin, approximately 2 pounds (I used Kabocha)
1/2 teaspoon salt, divided
1 cup long-grain rice
1/2 cup coconut milk
1/4 cup granulated sugar (optional)

Directions

1 Cut pumpkin in half, scoop out seeds, and cut into wedges. Peel the wedges, and cut pumpkin into large chunks.

Place pumpkin pieces in a large saucepan, cover with water, and add 1/4 teaspoon salt. Bring to a boil, reduce to a steady simmer, and cook until pumpkin is tender.

Rinse the rice, and add to the pot with the pumpkin along with the remaining 1/4 teaspoon salt. Cook until the rice is completely tender and the pumpkin is beginning to fall apart.

Add the coconut milk and sugar (if using). Stir together, mashing the pumpkin with the back of a spoon until it is broken apart and the rice has a porridge consistency.

Source: Edible Ozarkansas, by Dorothy Hall, http://edibleozarkansas.ediblecommunities.com/recipes/marshallese-pumpkin-rice-porridge-boiled-fish-bok-choy


Macadamia Nut Pie (9-inch)

Ingredients

For the dough (amount for 2 pie shells, you can freeze the remaining half)
2 cups flour
10 tablespoons butter, at room temperature
½ cup confectioners’ sugar
1 pinch of salt
1 egg, at room temperature

For pie filling
3 cups macadamia nuts
½ cup grated coconut
4 eggs
½ cup corn syrup
¼ cup sugar
½ teaspoon vanilla extract

For coconut-flavored whipped cream
1 cup heavy cream
3 tablespoons coconut cream

Directions
Beat butter, confectioners’ sugar and salt. Then add the egg and mix well, and knead with the flour just enough to get a smooth dough.

Cover with plastic wrap and refrigerate for at least 2 hours.

Preheat oven at 350 F.

Roll out the dough and line a tart pan or pie mold with the dough. Prick the bottom with a fork.

Sprinkle coconut on the pastry and press with fingertips to adhere coconut to the bottom and the edges of the dough.

Mix the eggs and sugar. Then add the corn syrup and vanilla extract and mix again.

Pour this mixture over the dough and dispose the macadamia nuts.

Bake for 15 minutes in preheated oven, then 30 minutes after lowering the oven temperature to 310 F.

Let the pie cool completely before unmolding.

Whip the heavy cream with the coconut cream until stiff.

Serve the pie accompanied by the cream.

Source: 196 Flavors, by Mike Benayoun, https://www.196flavors.com/marshall-islands-macadamia-nut-pie/