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Povi masima — ‘salted beef’ — began as a way of preserving meat for long voyages, and tinned corned beef became a Pacific pantry staple. In Samoa it is simmered gently with onions (and sometimes soy or tomato) until the meat falls apart in a rich, salty gravy.
It is honest, hearty food: savoury and onion-sweet, perfect piled onto boiled taro, cassava or fresh bread. Quick to make and deeply satisfying, it is a true taste of island home cooking.
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