Take the opportunity to try some traditional dishes as you travel around the various Island Villages.
Anna Makata and her godmother Terangi have had a stall at every Pasifika festival for the past seven years. They sell plates of taro, chop suey, poached salmon, mainice, chicken and other Cook
Island dishes - their $5 dollar plate of chicken, chop suey and mainice is just the ticket if you have hungry kids in tow. Over the years the stall has built up a loyal following of hungry fans. Little surprise then to learn that Anna is an award winning chef who has worked at many top Auckland restaurants, whose skills shine when preparing the dishes closest to her heart.
What's your favourite Cook Island Dish?
It's the one that my mum always makes which is made with layered taro and pawpaw and coconut cream. It's called Takihi. The taro we cook in an umu outside this gives it a much nicer flavour than cooking it on the stove or in the oven.
Where did your love of cooking and food come from?
I always liked food when I was young but to be honest I never dreamt I'd end up as a chef. Sometimes you've got to search for what you're good at and you don't really know until you start doing it and that's what happened to me. When I left school I started working at a cafe and things just developed from there.
Which dish of yours is the most popular?
Often we get rung up and asked to make up a platter of Mainice especially if they are having a birthday or wedding.
Have you seen much change in the food available at the Pasifika Festival over the years?
Yes. Regards the food it's now really strict with an emphasis on food hygiene and safety, which is good. And the range on offer continues to grow each year.
Mainice
6 large potatoes
200g mixed vegetables
1 cup diced beetroot
Method
1 Peel potato and dice into cubes.
2 Put into a pot and cover with cold water - bring to boil and simmer for 10 minutes.
3 Remove from the heat, strain into a bowl and stand to cool.
4 Cook mixed vegetables in boiling water for 5 minutes.
5 In a large bowl, place all the ingredients together and fold in the dressing - season with salt and pepper.
Dressing
2 egg yolk (raw)
4 egg yolk (cooked)
1 1/2 cup oil
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of malt vinegar
Method
1 Place egg yolks in a mixer, beat the yolks to combine.
2 Add oil slowly while beating continuously until the dressing is thick.
3 Season with salt and pepper and add vinegar.
4 Refrigerate for 1 hour before use.
Photo / Supplied
Take the opportunity to try some traditional dishes as you travel around the various Island Villages.
Anna Makata and her godmother Terangi have had a stall at every Pasifika festival for the past seven years. They sell plates of taro, chop suey, poached salmon, mainice, chicken and other Cook
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