Otai & Lu Pulu

Otai & Lu Pu

“CKCH!””CHHHT!” One half of a sliced watermelon. Otai is a drink originating from western Polynesia. This refreshment is most affiliated as a Tongan cuisine. A chain of islands in the south pacific. Tonga is an archipelago made up of more than a hundred seventy islands. Population is approximately a hundred and four thousand, four hundred and ninety four, according to world bank. Location is southeast of Fiji. South east of Samoa. About one thousand two hundred and forty two miles north east of Auckland, New Zealand. Two thousand and thirty eight miles east of Brisbane, Australia. From its natural blowholes, land bridges, rock's, coconut trees, and caves. Tonga is one of thee first countries, if not, thee first country to see the sun up.

First foreign contact was back in the sixteenth century. When Dutch navigators made landfall in the islands. Where they traded nails and beads for coconuts. And a trade at from an island receiving coconuts, bananas, yam, and small pigs. To a gift of a large pig, and hen were brought from another island, when anchored there. Then, an intriguing attempt to siege the Dutchmen and their crafts to their flee of that island. To British explorer Captain James Cook receiving twenty baskets containing roasted bananas, sour bread, yams, and a pig that weighed about twenty pounds. Captain Cook introduced the watermelon to the islands. To make Otai, you first must crate a half a watermelon with a fork into a bowl or container. Then traditional ways you'd use the coconut meat and crate the coconut meat and use the husk fibers to squeeze the grated coconut meat into coconut milk. Now, in today's day, we'd use heavy whipping cream, or last resort regular milk. But the main ingredients would be, half & half or heavy whipping cream. Cook, also brought pineapple over. Which is a definite option to inputting into the “Otai.” As well as other fruits, for example: Pears, and mangos. The watermelon has to be crated to create a smoothie- like Otai. Plus crating makes it easier to drink. Then you add about a full cup and a half of sugar. So, you crate half a watermelon. Pour in Half a gallon of heavy whipping cream, or half & half, or eight to twelve full cups of coconut milk. Then additional fruits are optional, like pineapple, mango, pears, coconut flakes. Then add one cup and a half of sugar, mix together. Cool in fridge or a cold place for an hour, before serving.

Growing up Otai was always a sensation. Otai would be refreshed last for after dinner or during the summer. It was always had during any, “Family—Get together.” Otai was number one in my recollection. And it still is. There are also different versions of Otai in other cultures similar to this island's version that are way good, and no doubt debatable as number one.

Now….. Before every great version of the Otai, is a great entrée, or main course. Take one,” The Lu Pulu!” In this dish, the taro leaf is utilized as a goody bag. This goody bag is an edible goody bag. Take half a cup to a full cup of New Zealand or regular corned beef of your choice and place it flat on the taro leaf. The taro leaf is the goody bag. Then you dice up some onions and take a pinch of that and add to the corned beef. Diced tomatoes is optional, and add that to the batch as well. Next add half a cup of mayo and coconut milk—already mixed onto the single batch. Next close the taro leaf mushing all the ingredients onto each other. Lastly, wrap a piece of foil around the taro leaf and bake for an hour and a half. Next, “Enjoy it with an Otai lounging on the beach!”