The name alone attracted me to this sauce from the cookbook Me'a Kai. The taste has made it a staple in my fridge.
4 spring onions chopped
4 cups pineapple juice
1 cup unsweetened passionfruit pulp
Juice and zest of 3 oranges and 3 limes
3 cups of soy sauce
3 cups of raw sugar
6 cloves of chopped garlic
7cms of fresh ginger, sliced
8 star anise
Put all ingredients into a pot and reduce until almost as thick and dark as a treacle.
Use it to baste chicken, duck or pork as you cook.
Thin with water if you are braising or roasting kumara, yams or Maori potatoes. You will be entranced by its liquorice flavour and glossy appearance.
Robert's Samoan Secret (exposed)
1. Thin 1 cup of Moa Samoa with 1 cup of water
2. Trim excess skin from chicken drumsticks or thighs. Take off all the skin if you are weightwatching. Place in a roasting pan, add a tablespoon of oil (Blue Coconut if possible) and pour over the thinned Moa Samoa.
3. Roast in a medium oven, basting the chicken until it has cooked and the Moa Samoa has reduced to a glaze.