Lifestyle

Polynesian Foods to Eat While Watching Disney's Moana

By Erin Voss at University of California – Berkeley

Like many people, I am extremely excited by the release of Disney’s Moana, and not just because she’s a strong female without a prince by her side. Growing up in Hawaii, I was surrounded by the unique pan-Pacific cultures featured in the film and believe their celebration in the media is long overdue.

Maui, the trickster demigod best known for creating the islands with his magical fishing hook, is foundational in Polynesian mythology. But Moana, which means “ocean” in many languages, is the real star who brings these cultures to life.

The Fijian, Tongan, Samoan, and Hawaiian cultures that inspired the film are all built on similar staple foods. Though the ingredients are simple, the care and love put into the preparation is apparent in these exceptionally flavored dishes. And if you meet anyone from the islands, you know we love to eat. Get in the spirit and celebrate the film's release with these traditional Polynesian dishes.

Taro and poi

Taro is a starchy root vegetable similar to a potato that was the staple crop of many Pacific cultures. The root can be steamed, baked, boiled, or fried, while the leaves are typically wrapped around meats (Hawaiian laulau) or onions and coconut milk (Samoan palusami).

Though popular in bubble teas and baked goods, taro is commonly enjoyed as poi in Hawaii. The root is steamed, pounded, and fermented to form a slightly sweet and sour dish. You can buy it pre-made and add some water for a thinner consistency.

Sweet potato

Sweet potatoes are another Polynesian staple perfect for the fall season. Enjoy them plain to let their unique flavors shine through. Or steam them in coconut milk for an extra creamy and decadent side dish, which is a popular preparation method in Samoan and Tongan cuisine.

Kalua pig

This succulent, smoky pork dish is essential at any Hawaiian feast. Traditionally, a large pig is cooked in an underground pit called an imu. After it is placed over a fire, the pig is covered with banana leaves, hot rocks, and sand, then left to bake for an entire day. The slow cooking results in a tender meat similar to American pulled pork. Pair it with steamed cabbage, fresh rice, or a sweet roll and you’ve got the best lu‘au plate.   

Kalua Pig

  • Prep Time: 5 mins
  • Cook Time: 8 hrs
  • Total Time: 8 hrs 5 mins
  • Servings: 8
Ingredients
  • 5 pound boneless pork butt or shoulder
  • 2-3 tbsp coarse salt
  • 2 tsp liquid smoke
  • 1/2 cup water

Erin Voss

Step 1

Cut pork into 2-3 inch chunks.

Erin Voss

Step 2

Place pork in slow cooker. Sprinkle salt and liquid smoke and stir to coat meat.

Step 3

Add water and cook on high for 8 hours.

Step 4

Shred meat using a fork or your hands and serve.

Poke

Poke, which means “to cut crosswise into pieces,” was traditionally made with scraps of reef fish and seaweed tossed with kukui nuts and sea salt. Now, this Hawaiian dish is typically made with cubes of fresh tuna that are marinated in a sweet soy sauce. Other popular sauces include wasabi and Sriracha mayo with fish eggs. Enjoy it as a snack or make it a full meal by adding it to a bowl of steaming rice with toppings of your choice.

Shoyu Ahi Poke

  • Prep Time: 5 mins
  • Cook Time: 3 hrs
  • Total Time: 3 hrs 5 mins
  • Servings: 4
Ingredients
  • 1 lb ahi steak
  • 3 stalks green onion
  • 1 clove garlic minced
  • 1/4 cup sliced white onion
  • 2 tsp sesame oil
  • 2 tbsp soy sauce
  • 2 tsp toasted sesame seeds
  • 1 tsp salt

Erin Voss

Step 1

Use a sharp knife to cut tuna into 1-inch cubes.

Erin Voss

Step 2

Chop green onion into small pieces. Thinly slice white onion into 1/2-inch strips.

Erin Voss

Step 3

Combine all ingredients in a bowl and refrigerate for several hours to allow flavors to blend.

Erin Voss

Haupia

Haupia is a coconut milk dessert similar to pudding. These sweet white squares rose to popularity following WWII, and have quickly become a favorite way to end a Hawaiian meal. Traditional recipes mixed the coconut milk with pia, or ground arrowroot, but modern recipes use cornstarch as a thickener. Here’s a simple recipe to add a little sweetness to your Polynesian-inspired feast. 

Haupia (Coconut) Squares

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Servings: 25
Ingredients
  • 12 oz bag frozen coconut milk thawed
  • 1/2 cup cornstarch
  • 1/2 cup + 2 Tbsp sugar
  • 1 1/2 cups water divided
  • 1 drop lemon extract

Erin Voss

Step 1

Heat milk, sugar, and 1 cup of water in a sauce pan on medium heat, stirring occasionally.

Step 2

Measure cornstarch into a small bowl. Warm remaining 1/2 cup of water and add it to the cornstarch, stirring to make a slurry.

Step 3

When the milk mixture comes to a gentle boil, add the slurry and whisk constantly for three minutes.

Erin Voss

Step 4

Remove from heat and add extract.

Step 5

Pour the hot mixture into an 8-inch square pan.

Erin Voss

Step 6

Cover the pudding with plastic wrap, making sure the plastic touches the surface of the pudding.

Erin Voss

Step 7

Chill for 4 hours or overnight. Cut into 25 squares and enjoy!

Whether you’re excited for a Polynesian princess or ready for another Disney musical, take this time to relax and enjoy some 'ono food with friends. (‘Ono means “delicious” in Hawaiian.)