Cooking Around the World Fijian Style

So this week we visited Fiji. When I was in 5th grade, I took a trip with my family to the islands and that trip is still one of my favorites. Fiji wasn’t so developed then and the hotels were few and far between—to get to where we stayed we flew from San Francisco to Sydney, Sydney back to Fiji, then drove across the island to the local airport where we caught a small plane to Taveuni. Once on Taveuni we took a van to the other side of the island where we caught a boat to the island we were staying at. It was an adventure, especially when Cyclone Gavin decided to make an appearance.

Here are some styling pics from the 80s:


Our hut


Visiting the local school (admit it, you dig my 80s hair and shorts)





Cyclone Gavin doing its best to blow us away

Cyclone Gavin doing its best to blow us away

Anyway, Liam picked Fiji on his own and selected Ginger Fish to make. The dish is easy (not as easy as Seswaa, but still easy) and fairly healthy. We had it with snapper and next time we’d probably pick a different (less boney) fish and serve in the summer since it’s a pretty light dish.

First we marinated 3 lbs of fish in the juice of one lemon for about an hour. While that was marinating, Liam made the cooking sauce which consisted of soy sauce, oil, garlic, ginger, white wine, and sugar. You can find the exact recipe on Tastebook.

After the fish marinated, he rubbed it with a little oil, put it on a cookie tray (one with deeper sides), and poured the cooking sauce over it. When it was ready to go in the over, it looked like this:
GF 1

We cooked it at 350 degrees for about 35 minutes (I think this would vary depending on the thickness of the fish. Our snapper fillets were quite thin). It smelled amazing while it was cooking, very ginger-y.

We served it with rice and salad (staples in our house). Here’s mine plated with a glass of wine (also a staple) and Liam looking very serious with his dinner.

Would go really well with a white wine too

Would go really well with a white wine too

That's not beer, if you were wondering

That’s not beer, if you were wondering

All in all, yet another good recipe. Not sure where we will head to next week, he was thinking he’d go back to Asia and maybe to Afghanistan, but we’ll see!

Happy cooking/eating.

Seswaa – Yes!

This week’s meal from Liam’s Cooking Around the World journey, hails from Botswana and is called Seswaa. It is hands down one of the easiest, yummiest, beef dishes we’ve had in LONG time!

 Basically we used about 3.5lbs of beef (served 6 but we also had leftovers), two yellow onions, salt, pepper, and two bay leaves. We cut the meat into big chunks (like 2 inches by 2 inches) and browned them in a Dutch oven. Then, we removed it from the heat, threw in the onion (cut into large chunks too), added salt, pepper, bay leaves, and enough water to cover it all and then stuck the whole thing in the oven at 400 degrees.

After about an hour and forty-five minutes, we removed it from the oven and put it back on the stove to boil off the rest of the water. Here it is, boiling away.

boiling seswaa

When most of the water was boiled off, we used a potato masher to mash up the meat as the last of the water evaporated, making it look like this (traditionally, the meat is supposed to be beaten, but we improvised):

 mashed seswaa 

We also made creamy polenta (with a little bit of cheese) to go with it all. We read that, traditionally, it’s served with a corn meal dish called pap, but that polenta was an acceptable substitute (we also had a salad to add some greens to our diet). Here’s him with my food plated:

 my seswaa 

And here’s his food plated:

Liam Seswaa 

It was big hit in the house with most people going back for seconds. If you want something easy and delicious, I would DEFINITELY try this!