mehetee

Mehetee is a traditional Polynesian dish, particularly popular in Samoa and other parts of Polynesia. It is typically made from finely pounded taro root, which is then mixed with coconut cream and sometimes other ingredients like sugar or vanilla. The mixture is traditionally wrapped in banana leaves or other natural materials and then cooked, often by steaming or baking in an underground oven called an umu.

The preparation of mehetee is a labor-intensive process. The taro root must be peeled, cooked until soft, and then pounded repeatedly until it achieves a smooth, paste-like consistency. Coconut cream is then added, and the mixture is thoroughly combined. The wrapping in banana leaves not only helps to hold the shape but also imparts a subtle flavor to the final dish. The cooking method, especially the umu, allows for a slow and even cooking process, resulting in a tender and flavorful mehetee.

Mehetee is often served as a dessert or a side dish during special occasions and gatherings. Its texture is dense and slightly chewy, with a creamy, sweet flavor derived from the coconut cream. Variations of mehetee exist, with some recipes incorporating fruit or spices to alter the taste profile. It is considered a staple food in Samoan culture and a significant part of their culinary heritage.