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Published on Sep 16, 2010
4 September 2010 | Samoan culture and cuisine was celebrated this Saturday at the Museum. Acclaimed chef Michael Meredith took Samoan traditional ingredients, some familiar and some unfamiliar to Aucklanders, and cooked up a delicious vegetarian version of 'ceviche', crispy plantain chips with an original coconut dip and his version of steamed pork buns-- entree style!. Alongside the The Ekalesia Fa'alapotopotoga Kerisiano i Samoa (EFKS) Glenfield choir filled the Atrium with the Samoan National Anthem and (siva) dance performances. While the crowd participated in making fresh coconut cream to add to a more traditional Samoan cuisine 'Fa'alifu fa'i (Banana cooked in coconut cream); The tanoa (wooden bowls) used on the day were expertly handcrafted and used for making fresh coconut cream delighting the crowd as they participated in Samoan dancing and food preparations.See Michael Meredith's blog recipe for Samoan Ceviche - http://blog.aucklandmuseum.com/2010/0... .