It seems bizarre how similar the Samoan world and Western world are in their traditions and customs, yet how they can be worlds apart…
On a Sunday, it is traditional in Samoa to head off to Church in the morning, then come home and prepare food for the t’ona’i, the Samoan version of a Sunday roast. Prepared outside in an umu, and served with delicious taro, the SWAP crew were privileged enough to be treated to one of these by Mate and his family. The day started with a live oinking pig and ended with a mouth watering feast. The preparations seemed so familiar, yet so different…
New Zealand: A woman heads to her butcher to select a cut of pork for her Sunday roast.
Samoa: A man heads to the local market to select a live suckling pig from the stall vendor.
New Zealand: The oven is turned on and heated to temperature.
Samoa: The Umu (a pile of stones with a fire underneath) is built and rocks are heated to temperature.
New Zealand: The meat is unwrapped.
Samoa: The pig is killed via strangulation in the backyard.
New Zealand: The cut of meat is prepared for cooking: Salt is rubbed into the skin to create crackling, herbs and seasoning added.
Samoa: The whole pig is prepared for cooking: The hair on the skin is seared off by rubbing the carcass on hot rocks, then scrapped, the hoofs are plucked off, the pig is gutted and the offal saved for the high chief. The cavity is stuffed with hot rocks (for cooking) and mango leaves.
New Zealand: The vegetables are prepared at the kitchen bench; potatoes, pumpkin, kumera, carrots, peas, broccoli, cauliflower. They are peeled, washed, chopped and seasoned.
Samoa: Coconut parcels are prepared sitting on the kitchen floor, taro prepared outside. Mango leaves filled with coconut cream and salt, taro, chop suey are placed on the umu for cooking.
New Zealand: The meat is placed in a roasting dish. A lid is placed on top
Samoa: The whole pig is put on leaves on top of the umu. All of the food is covered in leaves, and then insulated with cardboard.
New Zealand: We wait for the food to cook, savouring the luscious smells creeping out of the oven.
Samoa: We wait for the food to cook, savouring the luscious smells creeping out of the umu.
New Zealand: The table is laid out for dinner; a table cloth, place mats, serviettes and cutlery are laid. Chairs are straightened, salt and pepper, apple sauce and a centre piece are put out.
Samoa: Woven mats are laid out for sitting on. Plates and cutlery are laid out for the Palagi, leaves are laid for the Samoan to eat from. Leaves are laid out in the centre of the woven mats for the food.
New Zealand: Food is bought to the table on platters and in dishes.
Samoa: The whole pig is bought into the fale onto the laid out leaves.
New Zealand: The meat is sliced with a carving knife and put on plates in slices.
Samoa: The meat is chopped into chunks with a machate and put on plates in slabs.
New Zealand: vegetables are shared out.
Samoa: vegetables are shared out.
New Zealand: Food is tucked into with gusto by everyone.
Samoa: After a prayer to God, food is tucked into by the High Chiefs and the guests, other family members watch on patiently for them to finish before they can begin.
New Zealand: Plates are cleared and moved to the kitchen.
Samoa: The carcass is taken to the kitchen to be eaten by the other family members.
New Zealand: The remnants are cleaned up.
Samoa: The leaves are scooped up and thrown away.
New Zealand: With full, satisfied tummies, compliments are made to the cook.
Samoa: With full, satisfied tummies, compliments are made to the cook.
It’s a big deal in Samoa for a poor family to have Palagi guests over for dinner. Mate translated to us how honoured his family were to have us in their home. What I don’t think they quite understand was how privileged we felt to be able to experience their culture in such a pure form.
Another day in paradise, Samoa style…
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