SOLOMON ISLANDS - MASI MASI

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Solomon Islands MASI MASI (pronounced Muss-ee Muss-ee)

 

2 - 3lbs Sweet Potato, thinly sliced

1 large bunch Silverbeet (or Spinach)

1 1/2 cups nuts (*the best to use is Macadamia, but you can use any

you like..), processed until almost a paste

1 - 2 cans Coconut Milk

 

Preheat oven to 375F/180C. Layer the sweet potato, silverbeet and

nuts in a casserole, ensuring that you finish with a sweet potato

layer. (Ideally, you should have a layer of sweet potato,

silverbeet, nuts, sweet potato, silverbeet, nuts and sweet potato..)

 

Pour enough coconut milk over the sweet potato to just cover the

vegetables and bake in a moderate oven until the coconut milk is

absorbed and the sweet potato cooked. If necessary, cover tightly

with foil to prevent burning during cooking.

 

Note from Julie R/recipe originator***If you want to cook this

the " authentic Solomon Island " way, you will need to dig a hole in

the ground, and light a fire under a pile of hard river rocks.

While the rocks are heating up, prepare the Masi Masi as above,

except, wrapping the vegetables up in layers in a bananna leaf

instead of the casserole dish. When fully wrapped up in more bananna

leaves, carefully place over the white hot rocks, cover with more

bananna leaves, old sacks and rocks to keep the heat in. Leave

overnight. Tastes best this way, but haven't eaten it like this for,

well, say - 20 years? Wish I could go back and have some more of the

authentic stuff!