Entree: United States – Pacific Island United States Territories (American Samoa) – Fai'ai Eleni

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 2 cans (approx. 15 oz/425 g each; total drained weight approx. 18 oz/510 g) canned mackerel, drained and flaked
- 1 can (13.5 fl oz/400 ml) coconut cream
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium yellow onion, thinly sliced (about 8 oz/225 g)
- 2 cloves garlic, minced (about 6 g)
- 1 medium tomato, chopped (about 5 oz/150 g)
- 1 small green bell pepper, thinly sliced (about 4 oz/115 g)
- 1 small hot pepper (scotch bonnet or local chili), finely chopped — optional
- 1 tbsp (15 ml) fish sauce or soy sauce
- 1 tbsp (15 ml) fresh lime juice (about 1 lime)
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (2.5 g) salt, or to taste
- 4 green onions (scallions), chopped (about 1 oz/30 g)
- 2 tbsp (8 g) fresh cilantro or culantro, chopped — optional
- 4 medium taro roots (talo), about 2 lb (900 g) total, peeled and cut into chunks (see note if substituting breadfruit)
- Water for boiling taro
- Lime wedges, for serving

Instructions

Short Description:
A Samoan-style coconut fish stew using canned mackerel cooked with coconut cream, onions, tomatoes and peppers, served as a complete meal with boiled taro (talo). Rich, creamy, and fragrant with lime and green onions.

Regional Notes:
This American Samoa variation uses canned mackerel (a common pantry protein on the islands) combined with canned coconut cream and local produce like taro (talo) for a hearty, home-style main course. Unlike broader Pacific variants that use fresh fish or thin coconut milk, Fai'ai Eleni is thicker and often served with boiled taro or roasted breadfruit as the starch.

1. Prepare the taro (talo): place peeled taro chunks in a large pot, cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 20–30 minutes depending on size. Drain and keep warm. (If using roasted breadfruit instead, cut, roast or boil until tender and keep warm.)
2. Drain the canned mackerel and gently flake into large pieces, removing any large bones if desired. Set aside.
3. In a large skillet or sauté pan, heat the vegetable or coconut oil over medium heat. Add the sliced onion and cook until softened and translucent, about 4–5 minutes.
4. Add the minced garlic, sliced bell pepper, and chopped tomato (and chopped hot pepper if using). Sauté until the tomato begins to break down and the vegetables are fragrant, about 3–4 minutes.
5. Add the flaked mackerel to the pan and gently fold to combine with the vegetables. Pour in the coconut cream and stir gently to avoid breaking the fish too much.
6. Stir in the fish sauce (or soy sauce), lime juice, black pepper, and salt. Bring the mixture to a gentle simmer, then reduce heat and cook 5–8 minutes so flavors meld and the sauce thickens slightly. If the sauce becomes too thick, thin with up to 1/4 cup (60 ml) water.
7. Taste and adjust seasoning. Stir in the chopped green onions and cilantro just before removing from heat.
8. To serve, divide the boiled taro among four plates and spoon generous portions of the coconut-mackerel mixture over or beside the taro. Garnish with extra green onions and lime wedges. Serve hot.