TEMA's (Namatakula) CASSAVA CAKE RECIPE:
Ingredients
Cassava
Coconut Milk
Bit of brown sugar and butter
1. use a grate to scrape the cassava into small pieces smaller than a grain of rice.
2. do the same with the Coconut, then squeeze the milk out of the coconut. (If you cannot get a coconut - coconut milk from the shop will do.
3. mix the scraped cassava with sugar to make it a nice brown colour
4. add the coconut milk to create a thick mixture
5. rub the inside of a dish with butter to prevent sticking
6. put it straight away into a hot over - this is not a bread so the cake takes about 45 minutes to make.
7. cut the cake which should have a firm bur moist and soft feel and be brown on top with a thin skin.
Cassava cake is delicious and is normally served with afternoon tea or breakfast.
COCONUT FISH SOUP
2 lb fish heads & carcasses (cod, snapper or similar).
7 cups water; 2tsp salt.
1 large onion, dash pepper
1 small whole chili.
1 tablespoon lemon juice.
2 cups thick coconut cream (not sweetened)
lemon slices & chopped green onions for garnish
Bring first 6 ingredients to simmering point and maintain until fish is soft. Skim periodically. Strain off stock and adjust seasoning if necessary. Stir in lemon juice & coconut cream and heat thoroughly -- do not boil. Garnish with lemon slice & chopped green onions.
Yields six portions.
Coconut Chutney
Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.
]• 2 cups freshly grated coconut
• 1 cup chopped fresh cilantro leaves
• 3 tablespoons. lemon juice1 tablespoon minced fresh ginger
• 1 green chile, such as serrano or jalapeño, seeds and stem removed, minced
• salt to taste
In a bowl, combine all ingredients and mix well. Allow to sit, covered, in the refrigerator for at least one hour to blend the flavors.Yield: About 2 ½ cups
Heat Scale: Medium
Fijian Raita
This dish was originally designed to cool down very hot curries, but then adventurous cooks had the idea to spice it up! Go figure. Serve this as a condiment.
• 2 cups light sour cream or yogurt
• 1 cucumber, grated1 carrot, grated
• 1 clove garlic, minced
• 1 green chile such as serrano or jalapeño, seeds and stem removed, minced
• 1 teaspoon cumin
• Salt to taste
In a bowl, combine all ingredients and mix well. Allow to sit for an hour to blend the flavors.
Yield: 6 servings
Heat Scale: Medium
Goat Curry--Fiji Style
Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.
• 8 cloves of garlic crushed with 1 teaspoon salt (use a mortar and pestle or mini-chopper)
• 1 teaspoons each ground fenugreek, coriander, and black mustard seed
• 2 teaspoons each cumin and turmeric powder
• 5 small, red, hot dried chiles, such as piquins, crushed, or substitute
• 1 tablespoon cayenne powder
• 2 tablespoons imported Indian curry powder
• ½ cup cilantro, chopped
• 2 pounds goat or lamb, cut into 1-inch cubes
• 1 large onion, chopped
• 3 medium potatoes, peeled and diced
• 2 carrots, diced (or substitute a small, peeled eggplant)
• 1/3 cup yogurt
Mash the garlic and salt together in a mortar. Add just a bit of water to make a paste. Add the ground fenugreek, coriander, black mustard seed, cumin, turmeric powder, red chile, and curry powder and pound to a smooth paste, adding water as necessary. Transfer to a large pan and add half the cilantro. Add two cups or water and cook over medium heat until thick.
Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Cook over medium heat for 30 minutes.
Add ½ of the chopped onion, the potatoes, and carrots, partially cover and cook for 45 minutes or until everything is tender. The sauce should be very thick. At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.
Yield: 6 servings
Heat Scale: Medium
Kokoda (Fijian Spicy Fish)
This fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.
• 4 large fillets of white fish such as mahi-mahi
• Juice of 3 large limes
• ½ teaspoon salt
• 1cup fresh coconut cream
• 1 large onion, minced
• 1 small green chile, such as serrano, seeds and stem removed, minced.
• 2 medium tomatoes, diced
• 1 bell pepper, seeds and stem removed, diced
Cut the fish into bite-size pieces. In a non-reactive bowl, combine the fish, lime juice, and salt. Marinate overnight in the refrigerator.
Remove from the refrigerator, add the coconut cream, chopped onion, and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells).
Yield: 6 to 8 servings
Heat Scale: Mild
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
vSquash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
vSquash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Ingredients
Cassava
Coconut Milk
Bit of brown sugar and butter
1. use a grate to scrape the cassava into small pieces smaller than a grain of rice.
2. do the same with the Coconut, then squeeze the milk out of the coconut. (If you cannot get a coconut - coconut milk from the shop will do.
3. mix the scraped cassava with sugar to make it a nice brown colour
4. add the coconut milk to create a thick mixture
5. rub the inside of a dish with butter to prevent sticking
6. put it straight away into a hot over - this is not a bread so the cake takes about 45 minutes to make.
7. cut the cake which should have a firm bur moist and soft feel and be brown on top with a thin skin.
Cassava cake is delicious and is normally served with afternoon tea or breakfast.
COCONUT FISH SOUP
2 lb fish heads & carcasses (cod, snapper or similar).
7 cups water; 2tsp salt.
1 large onion, dash pepper
1 small whole chili.
1 tablespoon lemon juice.
2 cups thick coconut cream (not sweetened)
lemon slices & chopped green onions for garnish
Bring first 6 ingredients to simmering point and maintain until fish is soft. Skim periodically. Strain off stock and adjust seasoning if necessary. Stir in lemon juice & coconut cream and heat thoroughly -- do not boil. Garnish with lemon slice & chopped green onions.
Yields six portions.
Coconut Chutney
Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.
]• 2 cups freshly grated coconut
• 1 cup chopped fresh cilantro leaves
• 3 tablespoons. lemon juice1 tablespoon minced fresh ginger
• 1 green chile, such as serrano or jalapeño, seeds and stem removed, minced
• salt to taste
In a bowl, combine all ingredients and mix well. Allow to sit, covered, in the refrigerator for at least one hour to blend the flavors.Yield: About 2 ½ cups
Heat Scale: Medium
Fijian Raita
This dish was originally designed to cool down very hot curries, but then adventurous cooks had the idea to spice it up! Go figure. Serve this as a condiment.
• 2 cups light sour cream or yogurt
• 1 cucumber, grated1 carrot, grated
• 1 clove garlic, minced
• 1 green chile such as serrano or jalapeño, seeds and stem removed, minced
• 1 teaspoon cumin
• Salt to taste
In a bowl, combine all ingredients and mix well. Allow to sit for an hour to blend the flavors.
Yield: 6 servings
Heat Scale: Medium
Goat Curry--Fiji Style
Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.
• 8 cloves of garlic crushed with 1 teaspoon salt (use a mortar and pestle or mini-chopper)
• 1 teaspoons each ground fenugreek, coriander, and black mustard seed
• 2 teaspoons each cumin and turmeric powder
• 5 small, red, hot dried chiles, such as piquins, crushed, or substitute
• 1 tablespoon cayenne powder
• 2 tablespoons imported Indian curry powder
• ½ cup cilantro, chopped
• 2 pounds goat or lamb, cut into 1-inch cubes
• 1 large onion, chopped
• 3 medium potatoes, peeled and diced
• 2 carrots, diced (or substitute a small, peeled eggplant)
• 1/3 cup yogurt
Mash the garlic and salt together in a mortar. Add just a bit of water to make a paste. Add the ground fenugreek, coriander, black mustard seed, cumin, turmeric powder, red chile, and curry powder and pound to a smooth paste, adding water as necessary. Transfer to a large pan and add half the cilantro. Add two cups or water and cook over medium heat until thick.
Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Cook over medium heat for 30 minutes.
Add ½ of the chopped onion, the potatoes, and carrots, partially cover and cook for 45 minutes or until everything is tender. The sauce should be very thick. At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.
Yield: 6 servings
Heat Scale: Medium
Kokoda (Fijian Spicy Fish)
This fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.
• 4 large fillets of white fish such as mahi-mahi
• Juice of 3 large limes
• ½ teaspoon salt
• 1cup fresh coconut cream
• 1 large onion, minced
• 1 small green chile, such as serrano, seeds and stem removed, minced.
• 2 medium tomatoes, diced
• 1 bell pepper, seeds and stem removed, diced
Cut the fish into bite-size pieces. In a non-reactive bowl, combine the fish, lime juice, and salt. Marinate overnight in the refrigerator.
Remove from the refrigerator, add the coconut cream, chopped onion, and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells).
Yield: 6 to 8 servings
Heat Scale: Mild
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
vSquash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
vSquash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
Squash and Chana Dhal
In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.
• 1 cup channa dhal (yellow split peas)
• 1 small yellow squash, peeled and sliced
• 2 teaspoons vegetable oil or clarified butter
• 2 medium onions, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1½ teaspoons red chile powder
• 1 teaspoon mustard seed
• ½ teaspoon crushed garlic
• ½ teaspoon minced ginger
• ½ teaspoon salt
• 1/4 cup lemon or lime juice
Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.
While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.
Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.
Yield: 4 servings
Heat Scale: Medium
