Chef Makoa
Huahua Tītī (Māori Muttonbird Preserved in Fat)
Aotearoa's richest keeping food: Ngāi Tahu tītī, the muttonbird of the southern islands, cooked until the fat runs clear, salted well, and held for the table.
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Chef Makoa
Masi (Sāmoan Fermented Breadfruit)
Sāmoa's old keeping food: mature ʻulu packed down, soured slow, then warmed and mashed into a sharp, comforting starch for the whole aiga.
Chef Makoa
Iʻa Maloʻo Akule (Hawaiian Sun-Dried Bigeye Scad)
Whole Hawaiian akule, split down the back, salted, and dried under clean sun until firm, then grilled and eaten with poi, rice, or breadfruit.
Chef Makoa
Mahi (Tahitian Fermented ʻUru Breadfruit with Coconut Cream)
Ripe Tahitian ʻuru kept sour the old way, kneaded with coconut cream and wrapped in leaf until it sets into a tangy, glossy starch beside fish, pork, or one quiet bowl of rice.
Chef Makoa
Kānga Pirau (Māori Fermented Corn Porridge from Aotearoa)
Māori kānga pirau from Aotearoa, corn kept in cool water until it turns sharp and strong, then boiled soft into a plain porridge that tastes like patience, river, and whānau.
Chef Makoa
Popoi Mā (Marquesan Fermented Breadfruit Paste)
Marquesan popoi starts as mā, breadfruit kept sour in the old pit tradition, then pounded smooth with coconut cream until it sits soft, tangy, and ready for the whole table.
Chef Makoa
Iʻa Paʻakai (Hawaiian Salt-Cured Fish)
Hawaiʻi's iʻa paʻakai is fish salted with red paʻakai ʻalaea and dried until firm, eaten in salty flakes with poi, rice, or ʻuala. Preservation turns into comfort.
Chef Makoa
Taioro (Tahitian Fermented Coconut Condiment)
Tahitian taioro is mature coconut, grated fine and left with clean sea-salt brine until it turns sharp, nutty, and sea-salty, then spooned over fish, ʻuru, or taro.
Chef Makoa
Fāfaru (Tahitian Fish in Fermented Seawater)
Tahiti's fāfaru takes raw ʻahi into miti fāfaru, a pungent fermented seawater brine, then brings it back to the table with mitihue, breadfruit, and the lesson that good funk is food kept alive.
Chef Makoa
Hawaiʻi Local Pickled Mango with Li Hing Mui (Salted Plum Powder)
Hard green mango from a Hawaiʻi backyard, sliced thick and cured in vinegar, salt, sugar, and red li hing mui until it snaps tart, salty, sweet, and ready for the fridge.
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