Entree: Samoa – Pisupo (Pan-fried Samoan canned corned beef cooked with onions and tomatoes, served as a hearty main)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 20 min

Total 55 min

Ingredients

- 1 can (12 oz / 340 g) pisupo (canned corned beef), approx. 12 oz (340 g) usable, removed from can and roughly broken up
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1 small fresh chili (optional), sliced
- 2 tbsp (30 ml) soy sauce or Maggi seasoning
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 2 green onions, sliced (white and green parts)
- 1 tbsp (15 ml) water (if needed to loosen)
- 1 lb (450 g) taro, peeled and cut into chunks, boiled until tender (or substitute 3 cups (540 g) cooked white rice)
- Fresh lime wedges for serving

Instructions

1. Prepare the taro: place taro chunks in a pot, cover with water, add a pinch of salt, and boil 20–30 minutes until fork-tender. Drain and keep warm. If using rice, cook according to package instructions.
2. Heat oil in a large skillet over medium heat until shimmering. Add sliced onion and sauté 5–7 minutes until softened and beginning to brown.
3. Add minced garlic and sliced chili if using; cook 30 seconds until fragrant.
4. Add the broken-up pisupo to the pan. Fry, pressing and turning the meat so it breaks into smaller pieces and browns, 6–8 minutes. Allow edges to crisp lightly for texture.
5. Stir in chopped tomatoes and soy sauce or Maggi. Cook 3–5 minutes until tomatoes soften and juices blend with the meat. Add 1 tbsp (15 ml) water if the mixture seems dry.
6. Season with black pepper and adjust salt only if needed (pisupo and soy sauce are already salty). Fold in sliced green onions and remove from heat.
7. Serve hot over boiled taro or with cooked rice, garnish with lime wedges to squeeze over the top.