Traditional Sapasui, Samoan Chop Suey

Photo c/o RMO

"From the mountains flow the blessings to the village" (Samoan proverb). Schools in Aotearoa New Zealand this week are celebrating Samoan Language Week. Our college celebrates the week by starting with a school assembly in the hall. Each day, a different aspect of Samoan language and culture are featured: music, dance, arts, language, and food among many other aspects. The college has a huge number of students and staff who are of Samoan descent. For today’s free school lunches, we’re having Samoan Chop Suey also known as Sapasui. I’m curious as to what are the ingredients, are they like the Filipino version?

This is an island favourite! Ingredients are choice of beef, chicken or pork, vermicelli noodles, garlic, ginger, mushroom soy sauce, and a bit of cabbage. This is a simple recipe with easy to make steps. There are heaps of similarities with our dish though. The slight difference is our way of using soy sauce and patis instead of mushroom soy sauce. Taste wise, they nearly taste the same. Just like Pinoys, Samoans also don’t cut their noodles. Pinoys do so because the noodles are equated to long-life and cutting them might shorten that life. I guess Samoans might have similar reasons.

The use of food during language weeks is a great way of expanding what could be called as culinary diplomacy. We share food with friends and family, and sharing a meal with strangers would be a game-changer in terms of relationships, both personal and professional. Countries and people can benefit heaps from the simple exchange of a meal.