Story and Photos by Patrick Holian Recipes: Coconut Chutney Fijian Raita Goat Curry–Fiji Style Kokoda (Fijian Spicy Fish) Squash and Chana Dhal It was a bone cruncher, a teeth chatterer, a real kidney shaker. It was the kind of road that reminded me that I wasn’t twenty anymore. But there was a reason to endure this relentless physical …
Hawaii: Honolulu Heat
Story & Photographs by Patrick Holian Recipes: Chile Water Ono-Licious Corn Relish Frizzled Shrimp with Chipotle Aioli Sweet Chile Chicken Tidbits Sweet Chile Sauce Ahi Shoyu Poke The sound of the surf gently awakes me from my nap. The water laps at the foot of my beach chair. I am sitting on Oahu’s windward coast on Kailua Bay. I …
French Polynesia: Wear Your Muu Muu to the Umu
Story and Photos by Paul Ross Recipes: Pit Pig Roasting Underground Polynesian Pig Rub South Pacific Barbecue Sauce Poisson Cru Controlled burning was the first and is still one of the most popular forms of cooking, as evidenced by Neolithic (Cro-Magnon) finds and modern (Pro-Mignon) beef grilling. But right after direct food-on-the-fire grilling and before pots and pans, …
Guam: Bird Peppers of the Pacific
by Patrick Holian; Photos by Edwin Remsberg Recipes: Finadene Sauce Guam Smoked Ribs Basted in Finadene BBQ Sauce Mannock Kadon Pika (Peppery Chicken) Fish Kelaguen Guam Red Rice This was not a pepper adventure to be taken lightly. It began with a seven hour flight from the mainland to Hawaii, another seven hour flight to Guam, and then …