Kokoda
There was already a spread on the table
when I arrived in Kuku. And, I’m up for sampling most dishes I
see. However, I was more than a little skeptical when offered raw
fish as a dip for clams on the half-shell. Raw fish doesn’t do it
for me. Clams (or possibly oysters, I’m not really sure) don’t do
it for me either. But, my hosts kind of insisted on this
one. So, I took a bite. It was love at first spicy
bite. The “raw fish” was actually ceviche. In previous
recipes, I’ve questioned whether lemon juice actually “cooks” fish
anyway. So, calling it “raw fish” worked for me. But, it was spicy
hot ceviche and I never really even tasted the clams/oysters, which was
just fine by me.
So, almost as soon as I arrived at the Nalawa home, I gathered my first recipe. And, in case you are wondering, it is pronounced ko CONE dah.
Ingredients:
Cover everything with fresh “lolo”. So, if it’s really fresh, you have somebody climb a palm tree and harvest a coconut. Trim off the husk with a machete and crack open the coconut shell with the back of the knife. Collect your lolo to pour over the ceviche. Not into tree climbing or don’t happen to own a machete? Get a can of coconut milk and then salt to taste. If possible, whack the can open with a machete and feel like you’re in Fiji.
Of course, you don’t have to serve kokoda over clams/oysters on the half-shell. That’s why there are so many delicious kinds of crackers to choose from at the market. I always prefer Ritz.
So, almost as soon as I arrived at the Nalawa home, I gathered my first recipe. And, in case you are wondering, it is pronounced ko CONE dah.
Kokoda
Alena Nalawa, Kuku, Fiji
Alena Nalawa, Kuku, Fiji
|
2 pounds fresh tuna
vinegar / lemon juice 1 medium
onion
2 spring onions
1 carrot |
3 sprigs fresh coriander 1 medium tomato hot chilies to taste fresh lolo (huh? Read on.) Salt to taste |
I’m assuming you can buy fresh tuna at
a grocery store. I buy my tuna in a can. The only time
I’ve ever purchase fresh tuna, it was hot off the grill on a beach in
Zanzibar. But, let’s assume fresh tuna is available for this
dish.
Dice up your tuna in tiny little cubes. There is an undisclosed amount of vinegar or lemon juice required to “cook” these little cubes. You need to cover the fish and then place it in the refrigerator for an hour. Apparently, fresh tuna is red. But, after an hour of soaking in vinegar or lemon juice, it turns white. And if it is white, it is supposedly “cooked” -- or so they say.
While your tuna is “cooking” in the refrigerator, you need to chop and dice your vegetables. That’s the onion, spring onion tops for color, carrot, coriander sprigs, and tomato.
When your goose, er . . . tuna is “cooked”, rinse the fish in water and tap it dry. Then, put it in a bowl with your veggies. If you like some fire in your life (and mouth), add a tablespoon of hot peppers. Not into so many flames? Perhaps a teaspoon.
Dice up your tuna in tiny little cubes. There is an undisclosed amount of vinegar or lemon juice required to “cook” these little cubes. You need to cover the fish and then place it in the refrigerator for an hour. Apparently, fresh tuna is red. But, after an hour of soaking in vinegar or lemon juice, it turns white. And if it is white, it is supposedly “cooked” -- or so they say.
While your tuna is “cooking” in the refrigerator, you need to chop and dice your vegetables. That’s the onion, spring onion tops for color, carrot, coriander sprigs, and tomato.
When your goose, er . . . tuna is “cooked”, rinse the fish in water and tap it dry. Then, put it in a bowl with your veggies. If you like some fire in your life (and mouth), add a tablespoon of hot peppers. Not into so many flames? Perhaps a teaspoon.
Collecting
lolo for several dishes in the feast
Cover everything with fresh “lolo”. So, if it’s really fresh, you have somebody climb a palm tree and harvest a coconut. Trim off the husk with a machete and crack open the coconut shell with the back of the knife. Collect your lolo to pour over the ceviche. Not into tree climbing or don’t happen to own a machete? Get a can of coconut milk and then salt to taste. If possible, whack the can open with a machete and feel like you’re in Fiji.
Of course, you don’t have to serve kokoda over clams/oysters on the half-shell. That’s why there are so many delicious kinds of crackers to choose from at the market. I always prefer Ritz.