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Prepping for culinary arts
Tuesday,
July 15, 2008
From pigs to taro leaves and fish to coconuts countries demonstrating their cuisines and traditional foods at the Arts Festival have placed their orders with the committee in charge of culinary arts.
This is one of the best attended categories of the Pacific Arts Festival according to Mrs. Leala Elisara who has attended every festival since 1972. The host country provides all of the ingredients for the meals which will be prepared and according to Mrs. Elisara some countries have some tall orders. For example two large size pigs, fish, bananas, taro , cassava or manioka and fish. For its contribution, the hosts will have a umu every day at Utulei with palusami, taro, bananas and breadfruit.
Traditional dishes such as the tafolo, pisua, vaisalo and supo esi are also on the menu. Mrs. Elisara says an ancient method of ripening and preserving bananas will be demonstrated. Called the faaotaga, green bananas are placed in a large hole. A fire will be lit in the hole and within three days the bananas will ripen even thought the banana peel doesn’t lose its green color. What makes the culinary arts a major attraction is that spectators and performers get to sample the food that’s prepared.
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