Samoan Oka

Oka is Samoa’s proud contribution to the Pacific’s raw-fish family. Fresh tuna is cut into chunks, ‘cooked’ in lemon or lime juice, then tossed with coconut cream, tomato, cucumber and chilli — a dish that celebrates the sea and the coconut palm in every spoonful.

Where Fijian kokoda leans citrusy, Samoan oka is all about rich, unctuous coconut against clean, sweet fish. Serve it as a starter or light lunch with fresh lime and toasted bread.

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