Entree: United States – Pacific Island United States Territories (American Samoa) – Panikeke

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 20 min

Total 1 hr 20 min

Ingredients

- For the panikeke batter:
  - 2 cups (240 g) all-purpose flour
  - 3 tbsp (45 g) granulated sugar
  - 2 tsp (8 g) baking powder
  - 1/2 tsp (3 g) fine salt
  - 2 large eggs
  - 1 cup (240 ml) coconut milk (or full-fat canned coconut milk)
  - 2 ripe bananas, mashed (about 1 cup / 240 g mashed)
  - 1 tsp (5 ml) vanilla extract
  - 1/2 cup (60 g) shredded sweetened coconut (optional)
  - About 4 cups (950 ml) vegetable oil for deep-frying
- For the grilled mahi-mahi:
  - 4 mahi-mahi fillets, approx. 6 oz (170 g) each
  - 2 tbsp (30 ml) soy sauce
  - 2 tbsp (30 ml) coconut oil or vegetable oil
  - 1 tbsp (15 ml) lime juice
  - 1 tsp (5 g) brown sugar
  - 1 garlic clove, minced
  - 1/4 tsp (1 g) ground black pepper
- For the coconut-braised taro leaves:
  - 1 lb (450 g) taro leaves, tough stems removed and rinsed (or substitute 10 oz / 280 g spinach)
  - 1 small yellow onion, thinly sliced (about 4 oz / 115 g)
  - 1 cup (240 ml) coconut cream
  - 1/2 cup (120 ml) water
  - 1/2 tsp (3 g) salt
  - 1 tbsp (15 ml) vegetable oil
- For finishing and garnish:
  - 1 lime, cut into wedges
  - 2 tbsp (30 g) finely chopped fresh cilantro or scallions
  - 2 tbsp (30 g) toasted shredded coconut (optional)
  - Salt and pepper to taste

Instructions

Short Description:
Deep-fried Samoan-style pancakes (panikeke) made with flour, sugar, banana, and coconut milk, served as a full main course with grilled mahi-mahi and coconut-braised taro leaves for a balanced island meal.

Regional Notes:
This American Samoa variation uses mashed banana and coconut milk in the panikeke batter, reflecting local sweet-and-coconut flavors. The dish is presented as an entree by pairing the sweet, airy panikeke with grilled reef-style mahi-mahi and taro leaves braised in coconut cream, a common Pacific Island accompaniment.

1. Prepare the fish marinade: whisk together soy sauce, 2 tbsp (30 ml) oil, lime juice, brown sugar, minced garlic, and black pepper. Place mahi-mahi fillets in a shallow dish, pour marinade over, cover, and refrigerate while assembling other components (15–30 minutes).
2. Make the panikeke batter: in a large bowl, whisk flour, sugar, baking powder, and salt. In a separate bowl, beat eggs, then stir in coconut milk, mashed bananas, and vanilla. Pour wet into dry ingredients and fold until just combined; stir in shredded coconut if using. Batter should be thick but pourable—add up to 2 tbsp (30 ml) water if too thick.
3. Heat oil for frying: pour about 4 cups (950 ml) vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches (5 cm). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles immediately and browns slowly.
4. Fry the panikeke: using a 1/4-cup (60 ml) scoop, carefully drop batter into hot oil, frying 3–4 at a time to avoid crowding. Fry until golden brown and puffed, about 2–3 minutes per side. Transfer to a plate lined with paper towels and keep warm in a low oven (200°F / 95°C) while frying the rest.
5. While frying, begin the taro leaves: heat 1 tbsp (15 ml) oil in a large skillet or pot over medium heat. Sauté sliced onion until soft, 4–5 minutes. Add taro leaves (or spinach), coconut cream, and 1/2 cup (120 ml) water; bring to a gentle simmer. Cover and braise, stirring occasionally, until taro leaves are tender and fully cooked through (taro leaves must be well-cooked), about 20–30 minutes. Season with 1/2 tsp (3 g) salt and adjust to taste.
6. Grill the mahi-mahi: heat a grill pan or outdoor grill over medium-high and oil the grates. Remove fillets from marinade and grill 3–4 minutes per side, or until opaque and flaky (internal temp about 135–140°F / 57–60°C). Let rest 2 minutes.
7. Plate the entree: on each plate place 2–3 warm panikeke (depending on size), one mahi-mahi fillet, and a generous scoop of coconut-braised taro leaves. Spoon some of any resting juices from the fish over the fillet and add a squeeze of lime.
8. Garnish and serve: sprinkle chopped cilantro or scallions and toasted shredded coconut over the panikeke and fish, add a lime wedge to each plate, and serve immediately while everything is warm.