Entree: United States – American Samoa – Umu

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) bone‑in pork shoulder, cut into 2 in (5 cm) chunks
- 2 whole reef fish (snapper or similar), approx. 1 lb (450 g) each, gutted and scaled
- 1 medium breadfruit, about 2.5 lb (1.1 kg), peeled and cut into 1‑in (2.5 cm) wedges
- 1.5 lb (700 g) taro roots, peeled and halved
- 2 medium sweet potatoes, about 1 lb (450 g) total, scrubbed and halved
- 8–10 taro leaves (or 8–10 large collard/spinach leaves) for palusami assembly
- 2 cups (480 ml) coconut cream
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) fresh lemon or lime juice
- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced
- 1 medium onion, quartered
- 2 tsp (10 g) sea salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 2 tbsp (25 g) brown sugar or coconut sugar
- 6–8 banana leaves or ti leaves (or use large foil sheets if unavailable)
- Wet burlap or damp clean towels (if using traditional umu)
- Optional: 2 green bananas (plantains), peeled and halved
- Optional garnish: fresh cilantro or chopped green onion and lime wedges

Instructions

Short Description:
Traditional Samoan umu is an earth‑oven feast of layered meats, fish and starchy vegetables wrapped in banana or ti leaves and slow‑cooked on hot stones for a deep smoky, coconut‑tinged flavor. This recipe gives traditional umu steps with a household oven/grill alternative.

Regional Notes:
This is the American Samoan umu: proteins (pork and whole fish) are layered with local starches like breadfruit and taro and often finished with taro leaves and coconut cream (palusami). The defining regional element is the hot‑stone earth oven and banana/ti leaf wrapping that produces the characteristic smoky, mineral note distinct from other Pacific island imu/umu variants.

1. Marinade and prep: In a bowl combine soy sauce, lemon juice, vegetable oil, minced garlic, brown sugar, 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Toss pork chunks in half the marinade and refrigerate 30 minutes to 2 hours. Lightly rub the whole fish inside and out with remaining marinade and 1/2 tsp (2.5 g) salt; set aside.
2. Prepare vegetables and palusami: Peel and cut breadfruit, taro, and sweet potatoes as listed. If using taro leaves for palusami, wash and pat dry. In a separate bowl combine coconut cream with the quartered onion, a pinch of salt and pepper; this will be used to dress palusami and to baste fish/pork later.
3. Prepare wrapping: Soften banana/ti leaves by passing briefly over an open flame or steaming until pliable, or dip in hot water; pat dry. If using foil alternative, tear sheets large enough to fully wrap items.
4. Build palusami packets: Lay 1–2 taro leaves (or substitute greens) flat, spoon 1/3 cup (80 ml) coconut‑onion mixture into center, fold leaves to enclose and form a sealed packet. Make 6 small packets total.
5. Traditional umu setup (earth oven): Choose a dry, well‑ventilated area and dig a pit about 2–3 ft (60–90 cm) across and 18–24 in (45–60 cm) deep. Line the pit with a layer of clean, dense stones. Build a wood fire on top of the stones and keep it burning 1–1.5 hours until stones are red hot and covered with white ash. Maintain a steady bed of hot coals.
6. Layering in the umu: On the hot stones place a layer of banana leaves to protect food from direct ash. Arrange larger starches (breadfruit, taro roots, sweet potatoes, and optional green bananas) directly on the leaves in a single layer. Add the marinated pork pieces next (in their own banana‑leaf wraps or on the leaves). Place the whole marinated fish on the next layer, and tuck palusami packets among the other items. Spoon remaining coconut cream mixture over exposed items. Cover everything with additional banana leaves, then burlap/damp towels, and finally backfill the pit with soil to seal and trap the heat.
7. Cook time in umu: Allow to cook for 3–4 hours. Check after 3 hours by carefully uncovering a small section—vegetables should be tender and pork should pull easily from bone. Replace covering and let finish if not done. Expect total time 3–4 hours depending on stone heat.
8. Alternative oven/grill method: Preheat oven to 350°F (175°C). On a rimmed baking sheet or in a large covered roasting pan, layer a double sheet of banana leaf (or foil) and arrange breadfruit, taro, sweet potato, pork, fish and palusami packets as described. Spoon remaining coconut mixture over top, then tightly seal with foil (or use a heavy lid). Bake 2–2.5 hours or until pork is tender and vegetables are soft. For a smoky flavor, finish under a hot broiler 3–5 minutes or briefly over a charcoal grill before serving.
9. Unwrapping and serving: Whether from the umu or oven, carefully remove coverings (steam will be hot). Transfer contents to a large platter, keeping meats, fish and starches visible. Spoon any released juices over items. Garnish with chopped green onion or cilantro and serve with lime wedges. Serve family‑style so guests can take a portion of pork and fish with a mix of breadfruit, taro, sweet potato and palusami.
10. Leftovers and reheating: Refrigerate cooled leftovers up to 3 days. Reheat covered in a 325°F (160°C) oven until warmed through or reheat individual portions in a skillet with a little coconut cream to restore moisture.