HOW TO MAKE SUPO ESI | Samoan Creamed Pawpaw
Recipe Information
Supo Esi
Cultural Context
Originating from Samoa, Supo Esi is a beloved traditional dish that showcases the island's rich seafood heritage and the use of coconut, a staple ingredient. This soup reflects the communal spirit of Samoan culture, often enjoyed during family gatherings and special occasions. Today, it has found fans beyond the islands, with variations appearing in Pacific Islander communities worldwide.
fresh fish
🥗Healthier: tofu
💰Cheaper: canned fish
Tofu provides a plant-based protein option while canned fish is budget-friendly.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: milk + coconut extract
Light coconut milk reduces fat content, while the alternative is more economical.
Peel the pawpaw and chop it into sections.
Fill a pot with water to cover the pawpaw pieces and bring it to a boil for 15-20 minutes.
Use a potato masher to break down the pawpaw into a pulp.
Add the tapioca pearls to the pot and stir continuously until the mixture thickens and the pearls become transparent, about 5-10 minutes.
Stir in the raw sugar and reduce the heat to low, cooking for another minute while stirring.
Add the coconut cream to the pot, adjusting the amount for desired creaminess, and cook for another minute.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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