Koko Samoa
The Quirky Foodster Team
Ingredients
- Koko Samoa ball or stick (about 60 g / 2 oz), grated — 1
- Water — 750 ml (3 cups)
- Sugar, to taste (optional)
- Evaporated milk, to serve (optional)
Method
- Combine the grated koko Samoa and water in a saucepan.
- Bring to a simmer over medium heat, whisking to help the cocoa dissolve.
- Simmer for 10-12 minutes, whisking occasionally, until the drink thickens slightly and turns rich brown.
- Sweeten with sugar to taste if desired.
- Serve hot, with a splash of evaporated milk if preferred.
Introduction: A rich, unsweetened cocoa drink made from local roasted cocoa beans, a Samoan breakfast staple.
Cultural Background: Koko Samoa is made from cocoa beans grown, roasted and ground locally into cocoa balls or sticks, simmered into a thick, deeply flavoured drink that has been part of Samoan mornings for generations.
Tips: Whisk regularly to prevent the cocoa solids from settling and scorching at the bottom of the pan. Traditional koko Samoa is often unsweetened, so add sugar gradually to taste.
Variations: Add a cinnamon stick while simmering for extra warmth; some households add a small piece of coconut cream for richness.
Storage: Store in a sealed container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, whisking frequently to prevent scorching.
Nutrition: Approx. 90 kcal, 2 g protein, 12 g carbohydrate, 4 g fat per 250 ml serving (unsweetened).
FAQs:
Q: Where can I find koko Samoa?
A: Pacific Island grocers often stock koko Samoa balls or sticks; unsweetened dark chocolate can substitute in a pinch.
Q: Is koko Samoa the same as hot chocolate?
A: It is richer and less sweet than typical hot chocolate, closer to a strong, traditional cocoa brew.
- Koko Samoa ball or stick (about 60 g / 2 oz), grated — 1
- Water — 750 ml (3 cups)
- Sugar, to taste (optional)
- Evaporated milk, to serve (optional)
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