Samoan Mushrooms: A Mycological Mystery

Daisuke Goto is known for being the first person to cultivate mushrooms in Samoa. Goto's goal was to establish a mushroom cultivation protocol and to transmit mushroom-growing skills to local farmers. He used an interesting recipe that called for mowed weeds and beer waste at an 8:1 ratio. The mushrooms have inspired recipes such as the Samoan-inspired creamy mushroom chicken.

Samoan mushroom cultivation

Daisuke Goto is known for being the first person to cultivate mushrooms in Samoa. Goto aimed to establish a mushroom cultivation protocol and transmit mushroom-growing skills to local farmers. The project was initiated by the Chinese government in 1999, but they were unable to produce mushrooms. The Japanese International Cooperation Agency (JICA) took over in 2001, but their first volunteer was also unable to produce mushrooms.

Goto's goal was to develop mushroom cultivation as a means of generating local income. He faced many challenges, including the hot tropical climate, which is hard on mushrooms, and the lack of conventional substrates, such as grain and hardwoods, which are not grown locally. However, Goto overcame these obstacles with his creative ideas. For example, he used Pleurotus pulmonarius, an oyster mushroom more tolerant of higher temperatures, rather than the common oyster mushroom, Pleurotus ostreatus. Other species he successfully cultivated include Auricularia polytricha (wood ear mushroom), Ganoderma lucidum (reishi), and Pleurotus citrinopileatus (golden oyster mushroom).

Goto also established a unique recipe for the fruiting substrate, which consists of mowed weeds and beer waste at an 8:1 ratio. These materials are easily accessible and free, as Samoa has an abundance of weeds and a large beer industry relative to the size of the country (a legacy of German colonisation). The substrate is packed in autoclavable bags with filter patches and sterilized in a pressure cooker, as large autoclaves are not available. A hole is then made in the middle of the substrate and inoculated with the spawn. Spawn production and spawn run take place indoors, but fruiting takes place outdoors under the trees, making use of the natural shade and highly humid climate.

Goto also experimented with different techniques to find the optimal growing conditions for mushrooms. For example, he tried using an underground hut, as his predecessor had built one with the idea that mushrooms might grow better in cooler conditions. However, he found that there was not enough light in the hut for fruiting and some watering was required. He also experimented with different materials for spawn production, such as sawdust from a native broadleaf lumber tree, the Kava tree, and coconut meat pressings. However, the sweet smell of the coconut meat attracted mice and cockroaches, so he had to discontinue its use.

Samoan mushroom chicken

Ingredients:

• Coconut oil
• Onion
• Mushrooms
• Garlic
• Ginger
• Chicken thighs or breasts
• Coconut milk
• Tamari
• Apple cider vinegar
• Red pepper flakes (optional)

Instructions:

Heat a large rimmed skillet or pot over medium heat and add 1 tablespoon of coconut oil. Once the oil is hot, add the chopped onion and cook for about 3-4 minutes until it starts to soften. Next, add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the garlic and ginger, and sauté for an additional 1-2 minutes until fragrant.

Push the vegetables to the side of the pan and add another tablespoon of coconut oil, along with the chicken thighs or breasts. Lightly brown the chicken for about 2 minutes on each side. If using chicken breasts, you may need to cook them a little longer, about 5 minutes extra, or cut them in half for a similar cook time.

Once the chicken is browned, add the coconut milk, tamari, and apple cider vinegar, and optional red pepper flakes. Stir everything together and bring it to a simmer over medium heat. Cover the pot, reduce the heat to low, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and the flavors have melded.

Tips:

• For extra caramelization, finely chop the mushrooms instead of slicing them.
• You can substitute chicken with jackfruit for a vegetarian option, but adjust the amount of apple cider vinegar used depending on the brine content of the jackfruit.
• For a thicker sauce, use arrowroot or tapioca starch as a thickening agent.

Enjoy your Samoan mushroom chicken! This savory and creamy dish is sure to be a hit with your family and friends.

Samoan word for mushroom

The Samoan word for mushroom is "pulou aitu", which literally translates to "ghost hat", with "pulou" meaning "hat" and "aitu" meaning "ghost". This may sound mycophobic, but locals are reportedly optimistic about accepting mushrooms as a new food source.

Samoa's first mushroom cultivator was Daisuke Goto, who succeeded in producing the country's first cultivated mushrooms. Daisuke's goal was to establish a mushroom cultivation protocol and transmit mushroom-growing skills to local farmers. Daisuke's work was preceded by a JICA volunteer, who was also unable to produce mushrooms. Daisuke's predecessor attempted to grow mushrooms in an underground hut, but there wasn't enough light for fruiting.

Daisuke's recipe for the fruiting substrate includes mowed weeds and beer waste at an 8:1 ratio. These materials are easily accessible in Samoa due to the abundance of weeds and a large beer industry, a legacy of German colonisation. Spawn production and spawn run take place indoors, but fruiting takes place outdoors, taking advantage of the country's highly humid climate and natural shade.

Samoan cuisine has inspired fusion dishes such as the "Creamy Mushroom Chicken", also known as "Moa Fa'asaina", which loosely translates to "Chinese-style Chicken". The dish involves sautéing mushrooms, onions, garlic, and ginger, and is often served with veggies and coconut rice.

Samoan mushroom varieties

The word for mushroom in Samoan is "pulou aitu", where "pulou" means "hat" and "aitu" means "ghost". The first person to cultivate mushrooms in Samoa was Daisuke Goto, who aimed to establish a mushroom cultivation protocol and transmit mushroom-growing skills to local farmers. Goto faced challenges due to the hot tropical climate and the lack of conventional substrates, grain, and hardwoods typically used for mushroom cultivation in Samoa.

To address these obstacles, Goto used P. pulmonarius, an oyster mushroom variety that tolerates higher temperatures. He also successfully cultivated other species, including Auricularia polytricha (wood ear mushroom), Ganoderma lucidum (reishi), and Pleurotus citrinopileatus (golden oyster mushroom). The Auricularia and Ganoderma strains were sourced from native Samoan forests, while other cultures were imported from Japan.

Goto's innovative substrate recipe consists of mowed weeds and beer waste in an 8:1 ratio. Samoa's abundant weed supply and substantial beer industry relative to its size make these materials easily accessible and free. The substrate is sterilized in autoclavable bags using a pressure cooker, as large autoclaves are unavailable. Spawn production and spawn run occur indoors, but fruiting takes place outdoors under the trees, utilizing the natural shade and high humidity.

Goto experimented with different techniques, including an underground hut built by his predecessor, which provided cooler temperatures but lacked sufficient light and required additional watering. He also substituted grain, typically used for spawn production, with sawdust from the native Kava tree, as grain is not produced locally. While coconut meat pressings were tested, their sweet scent attracted pests.

Samoan mushroom recipes

Samoan cuisine has been influenced by various cultures, including Chinese, Polynesian, and other Pacific Island cuisines. While traditional Samoan dishes may not feature mushrooms as a key ingredient, the country's culinary repertoire has been enhanced by cultural fusion, giving rise to innovative recipes like the Samoan-inspired creamy mushroom chicken. Here are some recipes that incorporate mushrooms with a Samoan twist:

Creamy Mushroom Chicken (Samoan-Inspired)

This hearty dish combines the savoury flavours of chicken and mushrooms, enhanced with coconut oil and served alongside coconut rice, white rice, or broccoli. Here's a step-by-step guide to preparing this delicious meal:

• Heat a large skillet or pot over medium heat and add 1 tablespoon of coconut oil.
• Add onions and cook for 3-4 minutes until they start to soften.
• Toss in the mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
• Add garlic and ginger, infusing the dish with their fragrant aromas for 1-2 minutes.
• Push the vegetables to the side and add another tablespoon of coconut oil, along with chicken thighs or breasts. Brown the chicken for about 2 minutes on each side.
• For chicken breasts, consider using a meat thermometer to ensure they are cooked through, or cut them in half for even cooking.
• Serve this creamy delight with coconut rice or white rice, and a side of roasted or stir-fried broccoli.

Sapa Sui

Sapa Sui is a traditional Samoan dish with roots in Chinese cuisine, similar to the famous chop suey. It's a quick and easy one-wok wonder that combines meat and vegetables in a flavourful sauce. Here's how to make it:

• Choose your protein: chicken, beef, pork, or lamb.
• Cut the meat into small cubes and set them aside.
• Select your vegetables: carrots, bok choy, and red peppers are a great combination.
• Stir-fry the vegetables quickly to retain their crunch.
• In the same wok, sear the meat until it's cooked to your liking.
• Add the soy sauce, mushroom soy sauce, water, and a stock cube. Mix well and let the flavours meld for about 5 minutes over low to medium heat.
• Introduce transparent, thin, and brittle noodles, commonly known as glass or cellophane noodles, and mix well.
• Adjust the seasoning with pepper, and sprinkle with scallions and cilantro for a fresh finish.

These recipes showcase the versatility of mushrooms in Samoan-inspired cuisine, offering a delightful blend of flavours and textures that are sure to become dinnertime favourites.

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