Traditional Fijian Miti

Hey all! I'm sure many of you are expecting pics of pretty birdses. Not in this post though (just scroll down or click on the "birds" label). Today I've got a post for someone in New Caledonia. Why New Caledonia? Well, why not! Actually someone from there landed on my particular corner of this universe cus he (or she) googled fiji miti sauce. And guess what? I just happen to know how to make it and the lolo used in it! In fact, it's even posted over on my food blog.

However, I just thought that since my food blog (does that mean y'all think I can't cook?) isn't as popular as this one (thanks everyone!!!!) that I'll just do a wee little copy/paste jobbie for your reading pleasure.

I also might put some birdie pics in afterwards... just to make you look!

For those of you looking for pics of my chess table, just scroll down to the previous post. In fact, feel free to browse around for a spell, eh?

To all: make sure you check out the link on "Holiday Feast" as mine are fairly epic.

Oh, you might like to know the heat wave is over. It got down to an arctic-like 56 F overnight, and it's currently 81 F in the shade and in the sun it's 102 F at 9:54 am, Tuesday, April 8th, 2008. Definitely time to winterize the car!

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Yes, I have gazed into the maw of the monster known as "Holiday Feast" and have come out unscathed. Won't mention anything about those extra pounds that came along with me...

I've also just noticed that Rachel wants to know about Miti.

Miti is a fairly simple coconut cream sauce that originated in Fiji. Since it uses chilli, onions, and lemons I'm assuming that it is not a "traditional" recipe, but one that evolved after the Europeans "discovered" the South Pacific and brought some non-native foods with them. Either way, it's darned tasty.

Before you make Miti, you have to make Lolo. There are many different ways to make Lolo, I'll describe some of them in reverse order of ease. Oh, Lolo is the Fijian word for coconut cream. Oh, when you cook with coconut cream, don't bring it to a rolling boil: lots of protein in it so it curdles and separates easily.

Lolo method 1, very traditional.

What you need:
One coconut
1/2 cup water

What you do:
Grate the flesh of the coconut, but don't forget to de-husk it first! Add the water, then strain it through a muslin cloth or cheesecloth. Wring/squeeze it out well so you get all the cream out.


Lolo method #2, not traditional

What you need:
1 cup of dessicated coconut (most stores carry this)
1/2 cup boiling water

What you do:
Pour the boiling water into the bowl with the dessicated coconut. Let it sit for a few hours, then squeeze and wring it through muslin or cheesecloth.


Lolo method #3, cheating

What you need:
cash

What you do:
Go to a grocery store and use the above cash to buy a can of coconut cream.


Note, method #3 should only be used if you're in a bit of a rush. Method #2 is the easiest, just make sure you start the dried coconut soaking in plenty of time.


UPDATE: I just reread this... and I realised some of you may think the lolo is the leftover coconut stuff. It's not! It's the cream you've just squeezed out. Ahem...

On to the Miti!

What you need:
1/2 cup Lolo (see above)
juice from a lemon (you can't use my lemon tree, BTW)
1/4 tsp sea salt
1 small thai chilli, finely minced
1 small onion, minced

What you do:
Chuck it all into a bowl, whisk it together and call it done! Obviously, the longer it sits on the counter, the stronger the flavour will be.



Bonus stuff!!!!

Thick Miti dip

What you need:
One cup Miti
2 tsp cornflour (cornstarch)
1/4 tsp sea salt
2 tsp minced spring onion greens (or garlic greens)

What you do:
Mix the cornflour with 1/4 cup of the Miti and the salt. Mix well. Stir in the rest of the Miti and bring it to a simmer so that it thickens, but don't let it boil or it'll separate.

Let it cool, then mix in the onion or garlic greens. Chill it for a bit, then use it as you would any kind of dip for chips, crackers, veggies, or whatnot.


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See? Wasn't that easy and not too painful to read? And now you get to look at 6 pics of aussie wild critters.

Let's start with a little ole cutey-pie, shall we?



And this guy is probably gonna lay eggs in my mint or basil!



An adult roo in a field bouncing around.



A baby roo (called a joey) just learning how to bounce around. He fell a lot.



This is the natural state of a roo.



The things you see out bushwalking.



That's it for today. I've just realised I owe Rachel a polynesian spare rib recipe and I owe Suzer a pineapple pie recipe along with a banana tart. So check in soon to my other blog.