Entree: United States – American Samoa – Pisupo

Serving Size: 4

Approximate Time

Prep 15 min

Cook 27 min

Additional 10 min

Total 50 min

Ingredients

- 2 cans (12 oz / 340 g each) canned corned beef, drained and crumbled, approx. 24 oz (680 g) total
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced, approx. 4 oz (115 g)
- 1 large tomato, diced, approx. 6 oz (170 g)
- 1 cup (150 g) frozen green peas (or fresh)
- 1 cup (240 ml) coconut cream
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1/2 tsp (2.5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 green onions, thinly sliced, for garnish
- 1 small fresh chili (bird's eye or jalapeno), minced, optional for heat
- 2 cups (uncooked) jasmine or long-grain white rice, approx. 360 g (yields about 6 cups cooked)
- 4 cups (960 ml) water or as recommended for rice

Instructions

Short Description:
A hearty Samoan-style main of crumbled canned corned beef simmered with onions, tomato, root vegetables, and creamy coconut, served over rice for a complete plate.

Regional Notes:
This American Samoa version uses pisupo (canned corned beef) as the central ingredient and finishes with coconut cream, reflecting local reliance on canned meat and coconut flavors. It differs from other Pacific variants by the frequent use of coconut cream and simple island starches (rice or taro) alongside softened root vegetables.

1. Rinse the rice under cold water until the water runs clear. Combine rice and 4 cups (960 ml) water in a medium saucepan, bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes.
2. While the rice cooks, heat 2 tbsp (30 ml) oil in a large skillet or sauté pan over medium heat. Add sliced onion and cook 5–7 minutes, stirring occasionally, until softened and beginning to brown.
3. Add minced garlic and diced carrot to the pan and cook 3–4 minutes until garlic is fragrant and the carrot begins to soften.
4. Crumble the drained canned corned beef into the pan (break apart with a spoon or spatula). Increase heat to medium-high and cook 4–6 minutes, stirring, until the corned beef warms through and edges get lightly browned.
5. Stir in the diced tomato and cook 2–3 minutes until the tomato softens. If using minced chili, add it now and cook 1 minute.
6. Pour in 1 cup (240 ml) coconut cream and 2 tbsp (30 ml) soy sauce. Stir to combine, then reduce heat to medium-low and let the mixture simmer gently 6–8 minutes so flavors meld and sauce thickens slightly.
7. Add the frozen peas, sugar (if using), 1/2 tsp (2.5 g) salt, and 1/2 tsp (2.5 g) black pepper. Cook 2–3 minutes more until peas are heated through. Taste and adjust seasoning with additional salt, pepper, or soy sauce as desired.
8. Remove the pan from heat and stir in 1 tbsp (15 ml) fresh lime juice to brighten the flavors.
9. Fluff the cooked rice with a fork. To serve, mound rice on plates or a family platter and spoon generous portions of pisupo over the rice. Garnish with sliced green onions.
10. Serve hot as a complete main course. Leftovers keep covered in the refrigerator 2–3 days; reheat gently to avoid separating the coconut cream.