Entree: American Samoa – National Cuisine – Fai'ai Pipi (Samoan-style coconut-braised beef with island root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 lb (450 g) taro or yam, peeled and cut into 1-inch (2.5 cm) pieces
- 1 can (13.5 oz (383 g)) coconut milk, approx. 1 2/3 cups (400 ml)
- 1 cup (240 ml) water or beef broth
- 2 tbsp (30 ml) soy sauce or to taste
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 stalks green onion, sliced for garnish
- Optional: 1 small scotch bonnet or 1/2 tsp (2.5 g) crushed red chili for heat

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 lb (450 g) taro or yam, peeled and cut into 1-inch (2.5 cm) pieces
- 1 can (13.5 oz) coconut milk, approx. 1 2/3 cups (400 ml)
- 1 cup (240 ml) water or beef broth
- 2 tbsp (30 ml) soy sauce or to taste
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 stalks green onion, sliced for garnish
- Optional: 1 small scotch bonnet or 1/2 tsp (2.5 g) crushed red chili for heat

Instructions

1. Brown the beef: heat coconut oil in a heavy pot over medium-high heat. Season beef pieces with salt and pepper and brown in batches until well-seared; remove and set aside.
2. Sauté aromatics: reduce heat to medium, add onion and cook until softened, 5–6 minutes. Stir in garlic and ginger and cook 1–2 minutes until fragrant.
3. Combine and simmer: return beef to the pot, add taro pieces, pour in coconut milk and water (or broth), and add soy sauce and optional chili. Bring to a gentle simmer.
4. Braise until tender: cover, reduce heat to low and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until beef and taro are tender and the sauce has slightly thickened. Add water if it reduces too much.
5. Finish and serve: stir in lime juice, adjust salt and pepper to taste. Serve hot garnished with sliced green onion alongside steamed rice or boiled taro.