Cooking Sustainably (Umu) Samoan Style COM 344 Final Class Project

A group project to show case how to cook sustainably using resources found in nature. The resources found on our island were used. Bread fruit, Taro, small taro leaves, bananas, were purchased at the local farmers market to promote the need to support local food resources instead of ones imported from off island.
Materials used in umu:

Coconuts, husk, shavings
coconut leaves , dry and green leaves
Bananas (Un Ripen)
fire wood
breadfruit
machete
bread fruit leaves
banana leaves
taro (small taro leaves) (large taro leaves)
river rocks
mackerel
banana stem
This is a proposed project that may allow anyone to learn some sustainable cooking methods. The cooking techniques are from the island of Samoa and are conducted under the best conditions possible. The use of the corn beef can as a tool to scrape the skin of the bread fruit and taro. A close knit shirt was used in squeezing the coconut shavings to obtain the coconut milk.

Bread fruit leaves used as foil to hold 'Palusami' dish together, wrapped coconut milk in taro leaves.
Mackerel mixed with coconut milk and set in coconut shells to slow cook in umu.
The umu started with us boxing the rocks and setting up a fire to stack and warm rocks to a well heated degree. After heating the rocks we spread them and then set the food in and piled rocks and base of carb foods (taro, bread fruit and bananas). We then used taro and banana leaves to cover the umu to trap the heat. This particular process of the umu took up to an hour.
Based on food in the umu determined the amount of time we left it in.

Music :
Loeka Longakit - Island People

Nahka & Medicine for the people - Father Mountain

Ka'ikena Scanlan- He Kanaka