United Nations Dinner Party!!!: Solomon Island Recipes

Poi

Ingredients
Taro
Water

Directions
Wash then steam whole Taro. Allow to completely cook, then peel. Mash Taro and add water to desired consistency. Serve immediately for fresher taste, or allow to sit for days to ferment and become more sour.

Curried Coconut and Lime Gourd Soup
Serves 8

Ingredients
2 tablespoons canola (or other neutral) oil
1 cup shallots, chopped (approximately 4 large shallots)
2 tablespoons fresh ginger, minced
2 cloves garlic, chopped
4 lbs butternut squash, pumpkin, or other orange fleshed gourd, peeled and chopped
4 cups fish stock or vegetable
2 cups water
3 tablespoons Madras curry powder
1 can light coconut milk
Juice of one lime

Directions

Warm the oil in a large pot over medium heat. Add the shallots and cool until softened- approximately 3 minutes. Add the ginger and garlic and cook until fragrant being very careful not to allow the garlic to burn – approximately 1 minute.

Add the gourd, stock, and water and bring to a boil. Then reduce heat, cover, and simmer until the gourd is tender when pierced with a fork – approximately 30 minutes.

When gourd is tender, using a blender, food processor, or immersion blender puree soup until smooth.

Stir in curry powder, coconut milk and lime juice. Adjust seasoning – adding more salt if necessary – and serve topped with cilantro leaves, basil leaves, jalapeño slices or anything green and pretty.