7-Up Bread

7-Up Bread
Yield: 1 Servings
1 c 7-up
1 egg
1 T vanilla (or any extract or
-liquid f,lavoring you wish
1 ds nutmeg
3 c bisquick
In 1 1/2 quart mixing bowl, using wire whisk or mixing spoon, beat
7-Up with egg and vanilla (or extract/flavoring of your choice) and
beat in nutmeg (or any other powdered spice) to taste, till
thoroughly combined. Dump in the Bisquick. Stir to mix well, but do
NOT overbeat or bread will be heavy! Batter will be lumpy -- but all
dry particles well moistened by liquid ingredients. Scrape batter
down into Pam sprayed 8" Pyrex loaf dish.
Let stand 10 minutes to "proof" (give batter chance to rise a bit)
and bake in preheated 400 degree F oven 50 to 55 minutes -- or till
tests done. Best way to test it for doneness is to insert a
paper-covered wire trash bag "twist" through center of bread till it
touches the bottom of dish. When it come out clean of any wet batter,
remove to wire rack to cool 1 hour.
Remove from baking dish & allow bread to cool another 3 hours before
attempting to slice it. Store in plastic bags at room temperature to
use within 3 days. Freeze bread to use within 3 months -- slicing it
before you freeze it, though.
VARIATION: Using Vernor's Gingerale in place of the 7-Up worked
every bit as well as with the 7-Up. Follow recipe exactly as given
above, but you may use pumpking pie spice in place of nutmeg and
lemon extract instead of vanilla when you use the gingerale. Or use
Squirt.

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7-Up Drop Biscuits

Yield: 7 Servings
2 c bisquick mix
2/3 c 7-up
Mix together with rubber bowl scraper until thick, sticky and moist.
Grease a 9" round layer cake pan or spray in Pam and drop dough into
pan by tablespoonful, making 7 portions -- one in the center & 6
other portions equally spaced around that. Bake at 400 degrees F for
24 minutes or till golden brown. Serve warm, splitting each biscuit
with your thumbs, rather than cutting them in half.
Makes 7 large biscuits.

A & W Root Beer

Yield: 1 Servings
3/4 c sugar
3/4 c hot water
1 l cold seltzer water
1/2 t root beer concentrate
1/8 t root beer concentrate
Dissolve the sugar in the hot water. Add the root beer concentrate
and let cool. Combine the root beer mixture with the cold seltzer
water, drink immediately or store in refrigerator in tightly covered
container. Makes 5 cups.

"Loudly's" Seasoned Salt

Yield: 1 Servings
2 T pepper
1 T chicken bouillon powder
1 t onion salt
1 t onion powder
1 T garlic salt
1 t cumin powder
1 t dry marjoram leaves
1 T parsley,Minced
1 t paprika
1/2 t curry powder
1 T chili powder
1/3 c salt
Mix all ingredients together thoroughly, or put all ingredients in 1
qt. mayonnaise jar with tight fitting lid, shaking until blended well.
Keep atroom temperature. Use within 3 months
. Makes about 1 cup.

4 B's Restaurant Tomato Soup

Yield: 8 Servings
1 cn 28 0z tomatoes,Diced
1 c chicken broth
1/4 c butter
2 T sugar
1 T onion,Chopped
1/8 t baking soda
2 c milk
In a saucepan, combine the first 6 ingredients. Cover and simmer
for 1 hour. Heat milk, add to tomato mixture just before serving. Makes
about 1 1/2 quarts.

7-Eleven Cherry Slurpee

7-Eleven Cherry Slurpee
Yield: 1 Servings
2 c cold club soda
1/2 c sugar
1/4 t cherry kool-aid mix
-unsweetened,plus 1/8 tsp
1/2 t cherry extract
2 1/2 c ice,Crushed
1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid
mix, and cherry extract. Blend this until all of the sugar is
dissolved.
2. Add the crushed ice and blend on high speed until the drink is a
slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may
have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This
will help thicken it up. After 1/2-hour remove blender from freezer and,
again, blend briefly to mix.

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Clergy's (Church's) Fried Chicken

Yield: 6 Servings
COATING MIX ====================
1 T sugar
1 1/2 c self-rising flour
1/2 c cornstarch
4 t seasoned salt
2 t paprika
1/2 t baking soda
1/2 c biscuit mix
1 pk italian dressing mix
1 pk onion soup mix
FRIED CHICKEN ==================
2 eggs
1/4 c cold water
1 c oil
2 1/2 lb chicken parts
Combine all ingredients. Mix to blend. Store tightly covered at room
temperature.
To use mix:
Beat eggs with cold water. Dip cut-up chicken in egg mixture and then
into dry coating mix, then back into egg and back into mix. Heat oil
in a heavy skillet. Brown chicken skin side down for 4 -6 minutes on
medium-high heat. Turn and brown other side. Transfer to an oiled or
Pammed 9x12x2 baking pan. Cover pan in foil sealing on 3 sides. Bake
at 350 degrees for about 45-50 minutes. Remove foil. Bake another 5
minutes to crisp coating.

"Good As Gold" Chicken. (Like Kfc And Boston's)

Yield: 4 Servings
1/4 c oil
1 T honey
1 T lime juice
1/4 t paprika
1 seasoned salt (to taste)
4 chicken breast halves
Mix ingredients (except chicken) in a saucepan and warm just to melt
honey. Arrange chicken breast-side-up in a square baking dish or pan
and bake uncovered at 400 degrees about 35 - 40 minutes, basting
pieces without turning them, 3 or 4 times during baking. Immediately
upon removing from oven, seal baking dish or pan tightly in foil and
let stand 15 to 20 minutes before serving.

Mango

The mango, Mangifera indica, is a member of the Cashew family. It is
a tree that grows 50 to 60 feet tall and is thickly covered with narrow, dark
green leaves. Mango trees grow in the tropics from sea level to 4,000 ft., but
tend to do best below 2,000 ft.
Mango trees should be grown from grafted or budded plants. This
ensures a true variety and a healthy plant. Many different varieties are
available around the Pacific region. The fruits are different sizes, shapes and
weights. They can be orange, yellow, red or a mixture of colors. A couple of
well known cultivars are Hayden and Pope. For more information on variety
selection contact your local agriculture extension agent.
Grafted mango trees begin bearing fruit when they have been growing
for about six years. Heavy rains during flowering periods may greatly reduce
pollination and fruit set. Even under the perfect conditions trees will often
have heavy crops only once every other year. Mango trees reach maturity at
about forty years old and bear less fruit each year thereafter.
Fresh mangoes are a favorite fruit in the Pacific Islands. They are best
when picked ripe from the tree. When picked almost ripe they will continue
to sweeten if kept in a cool, dry place. They can be used in almost any recipe
requiring a sweet fruit. The unripe fruit can also be used in green salads, or as
a relish.


Mango/Tropical Fruits Salad
2 ripe mangoes
1 small ripe papaya
1 small ripe pineapple
1/4 cup fresh lime or lemon juice
2 ripe bananas (eating banana)
2 passion fruits
1 orange
1 cup of grated coconut
1/2 watermelon or cantaloupe
Wash and prepare all fruits. Peel and remove seeds from papaya;
remove the skin from mangoes and pineapple; peel banana, mandarins or
orange; peel cantaloupe; scoop out meat from watermelon; scoop out flesh
from passion fruits. Chop all fruits into cubes or small pieces and mix
together in a bowl, add lemon, lime or orange juice, to prevent change of
color. Add coconut meat and mix well. Serve immediately or after chilling.
Mango and Passion Fruit Drink
3 cups of mashed ripe mango
15 passion fruits
4 cups of boiled water
2 cups whole milk
vanilla (optional)
Cut mango into a bowl. Scoop out the passion fruit meat. Add 4 cups
of boiled water to the fruits and mix thoroughly squeeze out the juice. Strain
coconut cream into mashed mango mixture and stir. Add a drop of vanilla
for flavor. Add milk and mix completely. Chill before serving.


Mango Ice Cream
2 cups milk
8 eggs
2 cup sugar
2 cans condensed milk
1 pinch of salt
2 cups of mango pulp to which a few drops of fresh lemon juice is
added
1/4 cup of sugar
1 cup of whipping cream
Scald milk in double boiler. Beat eggs in mixer. Add sugar and
continue beating. Blend in scalded milk, condensed milk, pinch of salt,
mango pulp. Pour in 4 qt. ice cream freezer, up to fill mark. Churn with
cracked ice and rock salt in freezer.


Green Mango Salad
4 small green mangoes
11/4 cups coconut cream
1 tablespoons lemon juice or vinegar
1 small onion, chopped
salt and pepper to taste
Wash, peel, and grate the mangoes. Mix the coconut cream and lemon
juice or vinegar in a bowl. Add the grated mango, and chopped onion, then
mix well. Add salt and pepper to taste. Leave to stand for at least 10
minutes before serving.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.


Sweet-Sour Mango Pickles
6 cups water
6 cups brown sugar
2 cups white vinegar
1 teaspoon red coloring
1 gallon prepared green mangos (about 30)
3/4 cup rock salt
Bring water, sugar, salt and vinegar to a boil; add coloring and set
aside to cool. Peel green mangos; slice in half. Cut half again lengthwise.
Pack into sterilized jars. Fill with cooled liquid and set aside for 24 hours.
Store in refrigerator.


Mango Chutney
10 lbs. green mangos, cut up
1 large onion, chopped
1/2 lb. raisins
1 20 oz. can crushed pineapples
2 tablespoons chili powder
11/2 teaspoons ginger
11/2 teaspoons cinnamon
2 tablespoons dry mustard
1 tablespoon whole pickling spices
3 cups vinegar
3 lbs. brown sugar
Combine all ingredients in large pan and simmer two to three hours
until thick. Seal in hot sterilized jars.


Mango Jam
2 cups pulp of ripe mangoes
1 cup sugar
Clean mango fruits well. Scoop out pulp and pass through an aluminum
sieve. Combine mango pulp and sugar. Cook in a heavy aluminum pan, stirring
with a wooden spoon until jam mounds on the edge of the spoon.
Pour while hot in sterile jars and seal at once. If jam is to be stored for
more than 1 month, pasteurize by immersing hot filled jars in a kettle of boiling
water for 5 minutes.
Note: Avoid iron knives and other utensils during the preparation of this
jam to prevent discoloration that results in a dark colored product. Always
cook in small batches to prevent caramelization of sugar which also makes the
jam dark and lose its delicate flavor.


Mango Bread
2 cups flour
1 cup mango, chopped fine
1 tablespoon baking powder
1/2 cup coconut milk
1 teaspoon lemon rind
3 eggs
1/3 cup whole milk
1/3 cup sugar
1/2 teaspoon salt
Combine flour, salt, baking powder and lemon rind. Mix sugar, milk,
coconut milk, eggs and mango together. Combine dry ingredients into bowl
of wet ingredients and mix them thoroughly. Pour mixture in bread pan and
make two loaves. Bake in oven, preheated to 375ºF for 45 minutes to 1 hour.
Use a tooth pick or a knife to test if it is done. Insert the knife in bread, if it
comes out clean, the bread is done.

Papaya Cake

1/2 cup salad oil
2 cups sugar
4 eggs
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sifted flour
2 cups ripe papaya puree
1 cup chopped walnuts
Cream Cheese Frosting
1 8 oz. pkg. cream cheese
1/2 cup softened butter
1 box powdered sugar
1 teaspoon vanilla
dash salt
Beat together eggs and oil. Add sugar and beat. Add dry ingredients
and mix. Blend in papaya puree. Stir in walnuts. Pour batter into a 9 x 13"
loaf pan that has not been greased and floured. Bake at 350ºF for 50–60
minutes.
To prepare frosting: Soften cream cheese by allowing it to sit at room
temperature for 1–2 hours. Add all other ingredients. Beat with electric
mixer until frosting is smooth and creamy. Spread on cooled cake.

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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