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Potato and Pea Samosa

  • 3 tablespoons salad oil1 ½ teaspoons mustard powder   (one and one half teaspoon)
  • ½ teaspoon cumin powder   (one half teaspoon)
  • 2 small chili peppers, minced
  • 1 medium onion, finely diced
  • 2 tablespoons garlic, minced
  • 2 teaspoons curry powder
  • ½ teaspoon turmeric  (one half teaspoon)
  • ½ cup water   (one half cup)
  • 1 ½ cups diced potatoes   (one and one half cup)
  • 1 box frozen green peas (10 ounces)
  • Salt, to taste
  • 2 tablespoons cilantro, minced
  • 36 wonton wrappers
  • Egg wash
  • Oil for deep frying

Heat oil in a pan, add the minced chili pepper, and sauté for about 2 minutes.  Add the onion, and cook until onion is translucent.  Add the garlic, curry powder, turmeric, mustard powder, and cumin powder; sauté for 1 minute.  Add the water, potatoes, and the green peas; sauté until the potatoes are cooked and the water has evaporated.  Season with salt and add the cilantro.  Set aside until cooled.

In the meantime, separate the wonton wrappers.  Arrange wrapper on a clean surface and place about a tablespoon of the pea and potato filling in the center of each wrapper.  Brush the edges of the wrapper with the egg wash, and fold in half to make triangular-shaped packets.  Heat deep frying oil, and cook samosas until golden brown.  Drain well on paper towels and serve hot with tamarind chutney.

Tamarind Chutney:

  • 2 cups tamarind
  • 4 cups warm water
  • 4 tablespoons salad oil
  • 2 chili pepper, minced
  • 1 medium onion, finely diced
  • 2 teaspoons curry powder
  • 3 cloves garlic, crushed
  • 1 tablespoon ginger, grated
  • 1 cup sugar
  • Salt, to taste

Soak tamarind in warm water for 2 hours or until soft.  Break up and squeeze the tamarind by hand until the seeds are loosened from the sacs.  Strain through a large hole strainer.  Discard seeds and fiber.

Heat oil in a heavy pot.  Saute the chili peppers and onion until golden brown.  Add curry powder, garlic and grated ginger, and sauté for 2 more minutes.

Pour the tamarind juice along with the sugar into the pot, and cook over medium heat for 45 minutes or until the chutney thickens; stir frequently.  Add salt to taste.  Cool and store in the refrigerator in a sealed container.

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Fijian Passion

  • 6 ounces passion fruit juice
  • 2 ounces pineapple juice
  • 6 ounces dark rum
  • 6 ounces Triple Sec
  • Fresh fruits for garnish

In a blender, combine juices, rum and Triple Sec.  Fill with crushed ice and blend until slushy.  Serve in margarita glasses, and garnish with fresh fruit.

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Fiji Beer Batter Fried Fish

2 pounds white fish fillet
2 teaspoons lemon juice
¼ teaspoon five spice powder (one fourth teaspoon)
2 teaspoons salt
2 teaspoons paprika
1 cup flour
6 ounces beer, favorite lager
2 tablespoons water
Oil for deep frying

Cut fillets into 2 ½ ounce portions (two and one half ounce), and sprinkle with lemon juice, five spice powder and ½ teaspoon salt (one half teaspoon). In a bowl, mix remaining salt, paprika and flour. Gradually stir in beer and water. Beat until batter is smooth. Dip fish into batter, drain slightly, then fry in hot oil at 350 degrees for about 5 to 7 minutes or until fish is brown and will flake easily. Drain on paper towels and serve hot with tartar sauce and lemon wedges.