Papaya-Pineapple Marmalade

2 cups finely diced ripe pineapple (2 lbs.)
2 cups diced ripe papaya
4 cups sugar
11/2 teaspoons grated lemon rind (½ lemon)
1/4 cup lemon juice
1-2 tablespoons fresh grated ginger, if desired
Mix pineapple and sugar in large shallow saucepan and let stand while
preparing the papaya. Add grated lemon rind and juice. Bring slowly to
boiling point and boil about 30 minutes until mixture sheets from spoon, or
until temperature reaches 224ºF. Pour into sterilized half-pint jars and seal.
This marmalade does not keep longer than 6 months.

Papaya Cookies

1 cup ripe papaya puree
1 cup sugar
1 teaspoon soda
1/2 cup shortening
1 egg, beaten
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon each nutmeg, cloves, salt
1 cup chopped nuts
1 cup raisins (soak for 30 min. in 1/2 cup brandy or rum, then drain)
Cream shortening and sugar, add puree and soda. Mix until creamy.
Add egg, flour, spice. Mix in nuts, and raisins. Refrigerate for 1 hour to
prevent cookies from spreading on cookie sheet. Drop by spoonfuls on
ungreased cookie sheet. Bake 15 minutes at 350ºF.

Papaya Bread

3 eggs
1 cup oil
1 tablespoon vanilla
2 cups sugar
2 cups ripe papaya puree
1/4 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
21/2 cups flour
1 cup chopped walnuts
Beat together eggs, oil and vanilla. Add sugar and mix. Add papaya
puree and mix. Sift together dry ingredients and mix with creamed mixture.
Stir in nuts.
Pour batter into 2 greased 91/2 x 51/2 inch bread pans. Bake at 350ºF
for one hour.
Cool on rack and remove from pan. Wrap in foil, label, and freeze.
To serve, remove from freezer and slice and arrange on serving plate.
(Bread does not crumble when it is sliced frozen).

Papaya Upside-Down Cake

2 cups sliced papaya
2 tablespoons lemon juice
1/3 cup brown sugar
1 tablespoon margarine
1/4 cup shortening
3/4 cup sugar
1 egg
11/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Pour lemon juice over papaya and let stand 15 minutes. Melt
margarine and brown sugar in glass baking dish, 8 x 8 x 2 inches. Place a
layer of papaya slices on top of sugar mixture.
To prepare cake mixture: Cream shortening, add 3/4 cup sugar, and
when well-mixed, add beaten egg. Sift salt, baking powder, and flour
together and add to egg mixture alternately with milk.
Pour batter over sliced papaya and bake in a moderate oven (350ºF)
from 50 to 60 minutes.
When cake is done, turn it upside down on a large plate. Serve hot.

Green Papaya Pickles

4 cups thinly sliced green papaya
1 lb. brown sugar
2 cups vinegar
1/2 dozen cloves
1/2 dozen peppercorns
1/2 dozen sticks of cinnamon
Wash, peel and seed papayas. Cut into 1/2 inch squares. Boil sugar,
vinegar and spices for 10 minutes. Add papaya. Boil together until the
papaya is tender. Remove papaya and boil syrup 10 minutes longer. Add
papaya and bottle.
Editor’s Note: This recipe is from a cook book published in 1882 by
The Fort Street Church of Honolulu.

Pickled Papaya

2 cups thinly sliced green papaya (11/2" - 2" long, 1/8" thick)
1/4 cup water
1/2 cup vinegar
2 teaspoons salt
4-10 small hot red peppers, smashed
Pare green papaya and remove seeds. Slice papaya thinly, rinse and
drain. Boil water, vinegar, salt and hot peppers. Allow to cool for 2 hours.
Sterilize jars.
Put sliced green papaya in a sterilized jar. Fill with vinegar solution
and cap. Place in the refrigerator. These are ready to serve within 24 hours.
Pickles will keep in refrigerator for 3 months.

Papaya-Coconut Jam

4 cups ripe papaya puree
2 cups finely grated fresh coconut
4 cups sugar
1/4 cups lemon juice
1 teaspoon ginger juice, if desired
Mix papaya puree, sugar, and coconut in a large kettle. Bring to the
boiling point and cook with constant slow stirring for 15 minutes. Add
lemon juice and ginger juice, and cook 5 minutes longer, or until very thick
and glossy. Pour into sterilized jars and cover with paraffin.
To prepare the ginger juice: Place a thoroughly scrubbed piece of
fresh ginger root in a small piece of strong coarse cloth, crush the root by
pounding with a hammer or wooden mallet, and squeeze out the desired
amount of juice.
Note: Since the mixture tends to bubble and splash badly, it is
necessary to stir constantly with a long-handled wooden spoon. It is wise to
protect the hands with gloves.

Papaya Ono-Ono

4 cups ripe papaya pulp
1 cup passion fruit juice
1/4 cup lemon or lime juice
21/2 cups guava juice
1/2 cup orange juice
4 cups pineapple juice
1 cup sugar
1/2 cup water
Pare papaya, cut into small pieces and force through a coarse sieve.
Add fruit juices, sugar and water. Mix well, chill, and pour over cracked ice.
If electric food blender is used, combine all the ingredients and blend
for 3 minutes.
Variation: Omit sugar and use 3/4 cup passion fruit syrup instead of
the fresh fruit juice.

Ripe Papaya Drink

2 cups ripe papaya pulp
2 cups milk
4 teaspoons lemon or lime juice
To prepare papaya pulp: Peel papaya, remove the seeds and chop it
into small pieces. Press papaya through a coarse sieve or mash it with a fork,
then measure.
Add the lemon juice and milk, then mix well. Serve immediately or if
possible, chill for a short time.

Papaya Sherbert

11/2 cups ripe papaya pulp
3 tablespoons lemon juice
1/2 cup orange juice or soursop juice
11/2 cups milk
1 cup sugar
Press papaya pulp through a coarse sieve and add fruit juices.
Dissolve sugar in milk and add the fruit mixture gradually to the milk. Pour
into pan and freeze, stirring every half hour during the process.

Papaya and Pineapple Cocktail

2 cups diced ripe papaya
2 cups diced pineapple
6 tablespoons lemon juice
2 tablespoons sugar
Mix ingredient and chill for 1/2 hour before serving.

Papaya-Banana Nectar

1 cup mashed papaya
1/2 cup mashed ripe banana
1 cup guava juice, unsweetened
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
Pare ripe papaya and banana, cut into pieces, and press through a
coarse sieve. Combine all ingredients, mix until thoroughly blended, chill
and pour over cracked ice.
If electric food blender or mixer is used, combine all ingredients and
blend for 2 minutes.

Chicken and Pumpkin Soup

2 tablespoons cooking oil
1/3 cup chopped onions
2 lbs. chicken
4 cups water
2 tomatoes, chopped
4 cups sliced and peeled pumpkin fruit
6 pumpkin tips
1 cup coconut cream
1 green pepper, sliced
3 tablespoons lemon juice
1/2 teaspoon salt
Wash pumpkin tips, prepare and chop. Fry onion in oil. Cut chicken
into small pieces. Add chicken to onion and cook for 10 mins, uncovered.
Add water, lemon juice and salt to taste. Bring to boil, lower heat and cook
for 15 mins, covered. Add tomatoes, pumpkin, green pepper and pumpkin
tips. Cook for 5 more mins. Add coconut cream. When the mixture comes
to boil, remove from heat. Serve hot with cooked root crops or breadfruit.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk, also remove skin from chicken.

Pumpkin with Filling

1 pumpkin
1/2 chicken (11/2 cups boneless meat)
1 onion
1/3 cup oil
2 cloves garlic
1/3 cup basil leaves
1 cup coconut cream
1 cup green leaves
1 teaspoon salt
3 tablespoons soy sauce
Clean chicken, take off the skin, debone and chop into cube. Wash
onion and cut into small pieces. Chop garlic finely. Wash green leaves and
cut into pieces. Saute onion, garlic, and chicken, and cook until chicken is
done. Add salt and soy sauce and basil leaves, simmer for 10 minutes. Add
chopped green leaves, mix everything together. Simmer for 5 minutes. Stuff
pumpkin with the mixture, add coconut milk onto the mixture. Steam or bake
for 1 hour.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole and low fat milk.

Escabeche

Escabeche
3.5–4 lbs. fresh fish
1 lb. or 25 kadagan tips
2 cups or 70 kangkong tips
6 stems Chinese cabbage
1 large onion, sliced
4 cloves garlic, minced
2 pieces (about 2 inches) yellow ginger
1 large tomato, quartered
1/4 cup white vinegar
1 cup water
2 teaspoons salt
2 teaspoons sugar
Kadagan: Rinse kadagan tips. Bring one quart water to a boil. Add
kadagan. Boil 3 to 8 minutes. Remove and drain.
Kangkong: Rinse kangkong tips. Bring 2 cups of water to a boil, add
kangkong and continue boiling for 5 minutes. Drain.
Cabbage: Bring 2 cups of water to a boil; add 1/2 to 21/2 inches cut
cabbage (cabbage should be sliced crosswise). Cook 5 minutes.
Fish: Clean fish, sprinkle salt and pan fry until cooked and crispy. Take
1/4 cup oil from pan in which fish has been fried and pour into a mediumsize
saucepan. Add garlic and onion; saute until nicely browned. Add grated
ginger and cook about 2 minutes. Add tomato, cook about 2 more minutes.
Add vinegar, water, salt and sugar. Bring to a boil. Continue cooking 5
minutes. Cool. In a pyrex or glass dish, place cooked vegetables and fish in
alternating layers. Pour cooled liquid mixture over arranged vegetables and
fish. Serve hot or cold.

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Eggplant Finadene with Coconut Milk

Eggplant Finadene with Coconut Milk
(Hot/Spicy Sauce)
8 eggplants (purple or green)
3-4 tablespoons of lemon juice
3/4 cup coconut cream
1 teaspoon salt
Rinse eggplant - remove leaves and stem. Punch three holes in each
side with fork.
Place cake rack on top of stove on high temperature. Place eggplant
on top of rack. Burn until black and soft, turn eggplant to burn on all sides
(about 2 minutes). Submerge immediately in tap water to loosen skin.
Remove skin. Place in bowl.
Add coconut cream, lemon juice and salt. Mash into a smooth sauce.

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Eggplant Curry with Mackerel

Eggplant Curry with Mackerel
3 cups eggplant
1 can mackerel
2 tablespoons curry powder
3 cups green leaves
1 onion
1 chili pepper
water
Wash leaves and cut. Slice eggplant and onion. Chop chili pepper. In
a sauce pan, heat oil, and fry onion. Mix curry powder with water and add to
onion and stir. Add vegetable and leaves, cook for 1 minute. Add mackerel
and cook for 2 more minutes.

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Eggs with Pele Leaves

4 eggs
2 cups chopped pele leaves
1 cup bread crumbs
1/2 cup chopped onion
1 tablespoon margarine or vegetable oil
black pepper
Put oil in fry pan. Warm it up before frying patties. Beat the eggs in a
bowl. Chop the pele leaves and put them inside the mixture. Add bread
crumbs, salt, pepper, and onions to the mixture. Shape into patties and fry.
Note: Very high in cholesterol due to eggs in recipe. To reduce, use
egg substitute.

Pilikaki and Pele Leaves

1 can pilikaki (pilchard or other canned fish)
10 pele leaves cut in bite size (or 2 cups)
1/2 cup chopped onion
1 tablespoon vegetable oil
1/4 teaspoon salt
soy sauce (optional)
Remove liquid in can of fish. Put oil in hot pan. Add onion to slightly
brown. Add canned fish. Stir a bit to avoid sticking for 2 minutes and to
break fish into pieces. Add soy sauce if desired. Add pele. (Do not let pele
leaves sit in water. Rinse slightly and quickly in running water before
chopping). Stir for another 2 minutes before serving with local staple of taro,
breadfruit, cooked banana or rice.
Note: Can substitute watercress in place of Pele leaves. This
substitution will lower the vitamin A values.

Faiai Limu

Faiai Limu
(Seaweed)
4 cups limu (any variety except the green grape-like seaweed)
1 cup coconut milk cup
1/2 chopped onion
1/4 teaspoon salt
1 12-18" banana leaf
The limu does not need rinsing in tap water. However, it must be
thoroughly rinsed in seawater before removal from the ocean. It does not
need chopping either since it will dissolve in the cooking process.
Pass the banana leaf over heat to soften it. It must not have holes in it,
nor the hard rib attachment. Place limu in the center of the leaf. With both
hands, gather and fold edges of leaf in cup or circular shape. Before closing,
pour in coconut milk. (Add salt and onion to the coconut milk before adding
to the limu). Tie a string about 2.5 to 3 inches from the edges to seal in the
milk. Bake in the ground oven (umu) or electric oven for 1 hr. Served with
taro, breadfruit, cooked green banana.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut milk with whole or low fat milk.

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Camote Salad

(Sweet Potato Salad-kangong)
2 lbs sweet potato leaves
2 large tomatoes, sliced thin
1 small round onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon patis, optional
1 teaspoon chopped ginger, optional
Pick tender leaves and stems. Rinse thoroughly. With some water still
on the leaves, put in sauce pan and heat. Toss leaves in hot pan to blanch
evenly. Add remaining ingredients. Toss lightly but thoroughly.
Note: Patis is not included in the analysis below. Eating large
amounts of salt and patis can contribute to high blood pressure and heart
disease. Go easy on adding them in cooking.

Minali Namul

1 bunch watercress (1 pound)
11/2 cups boiling water
1 teaspoon sesame oil
1/4 teaspoon sugar
1 clove garlic, minced
1 carrot, grated
1 teaspoon sesame seeds
3 tablespoons soy sauce
1/8 teaspoon cayenne pepper or finely chopped red pepper, optional
Wash watercress. Remove undesirable leaves and tough stems. Cut
into 1-inch lengths.
Cook in 11/2 cups boiling water for 3 minutes. Drain thoroughly. Add
remaining ingredients, mix well, chill and serve.

Green Leaves Soup

1 bundle Chinese cabbage
1 cup thinly sliced meat or fish
1/2 teaspoon corn flour
1 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon vegetable oil
1 onion, chopped
2 teaspoons sliced ginger
6 cups water
1/2 teaspoon salt
pepper to taste
Combine soy sauce, sugar, and corn flour, mix well. Add meat or fish
and set aside. Heat oil, add ginger, onion and fry until tender. Boil water in
large pot. Add meat or fish, soy sauce mixture, ginger and onion. Simmer 10
minutes. Add green leaves and simmer for another 10 minutes. Season with
salt or pepper.

Taro and Chicken

1 chicken or 43/4 cups chopped boneless chicken
2 medium sized taro
2 large onions chopped
2 cups chopped green leaves (taro leaves, pumpkin tips, pele)
3 tomatoes
1 cup coconut cream
1 cup water
2 tablespoons lemon juice
Peel taros, cut them into thin slices, and place the cut-up taro in the
bottom of a large saucepan. Cut the chicken into serving portions and place
on top of the taro. Add the chopped onions, green leaves, and tomatoes.
Sprinkle lemon juice. Add the coconut cream and water, and cook over a
gentle heat for about 11/2 hours, or until the chicken is cooked.
Note: High in saturated fat. To reduce, replace up to half of coconut
cream with whole or low fat milk.

Sweet Potato Tops Salad (Pohnpei)

2 lbs. sweet potato tops
1/2 cup lemon juice
2 teaspoons salt
1/4 cup soy sauce
1/4 cup mayonnaise
Blanch potato tops by dipping in boiling water. Chop, then mix with
the rest of the ingredients. Chill and serve.
Note: Very high in sodium. To reduce, use less soy sauce.

Lu Pulu

1 banana leaf
12 young taro leaves
1/2 12 oz. can of corned beef
1/2 chopped onion
1/2 cup thick coconut cream
Spread out banana leaf. Overlap taro leaves on top of banana leaf.
Place the corned beef in the center of the leaves. Add chopped onion. (A
chopped tomato is good also.) Hold taro leaves together so a cup is formed.
Pour in coconut cream. Close the taro leaves around the meat mixture. Fold
banana leaf around the taro leaves. This is “lu”. Tie a banana leaf rib around
the lu to hold it together. Boil or bake for 1 hour.
Variation: Lu may be made with 1/2 lb. of any type of meat; beef,
fish, lamb, or chicken.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.

Taro Leaf and Chicken Soup

2 tablespoons vegetable oil
1 Maui onion, sliced
2 garlic cloves, minced
2 tablespoons ginger root
1 tablespoon Hawaiian salt
8 cups chicken stock
12 taro leaves, deveined
16 oz. chicken meat cut in strips
1 teaspoon black pepper
In a one-gallon soup pot, saute the onion, garlic and ginger in the
vegetable oil until golden brown. Add the chicken stock and bring to a boil.
Chop the taro leaves into bite size pieces and add to the boiling stock.
Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another
10 minutes and serve.

Palusami

1/2 cup onion, finely chopped
1 cup coconut cream
9 taro leaves
1/2 teaspoon salt
Use only young, fresh taro leaves or substitute spinach leaves. Put
about 6 halves of taro leaves on top of each other in the palm of your left
hand (if you are right-handed). Cup left hand and with fingers of right hand,
press down in center so that the leaves form a cup. Then ladle in about 1/2
cup of the coconut mixture. Fold together leaves at the top of the cup to
more or less seal in the liquid, then seal into a cupped piece of foil. Bake at
350ºF for about 1/2 an hour. When cool, remove foil and serve with taro,
breadfruit, or any starchy food.

Gollai Hagon Suni

(Taro Leaf with Vegetables)
6 cups water
24 taro leaves
1 cup thin coconut milk
11/2 cups coconut cream
1 large tomato, chopped
1 tablespoon grated fresh yellow ginger
1 clove garlic, chopped
1 medium onion, sliced
1 lime or lemon (3 to 4 tablespoons juice)
1/2 teaspoon salt
Roll up one dozen taro leaves at a time and chop into 1/2 inch slices.
Put leaves into 6 cups boiling water. Boil about 1 hour or until leaves are
mushy. Drain taro leaves. Add thin coconut milk, lemon or lime juice,
ginger, garlic, onion, and tomato to taro leaves. Salt to taste. Boil together
for 6 minutes. Add coconut cream, boil for 3 minutes. Remove from stove
and serve with rice.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.

Luau Leaves and Boiled Butter Fish

2 bunches luau leaves (80 leaves)
4 cups boiling water
1/4 lb. salted butterfish
Wash the taro leaves thoroughly, remove stems. Place in small amount
of boiling water. Partially cover the pot and allow the luau leaves to simmer
for 1 hour. Taro leaves are done when tender.
Wash and scale butterfish. Place in water and boil for 15 minutes.
Drain, add fresh water and boil again until tender, 10–15 minutes.
Drain and debone fish. Combine with taro leaves and serve.