How To Make Samoan Kopai Recipe

Samoan Kopai is the name of the chocolate drink that Samoans like to drink. The “Samoan Kopai ” recipe has become as crucial to Samoan culture as other traditional dishes. Almost every family grows food on a small farm or garden. If you go to a traditional Samoan family, they will probably give you a cup of Koko as a thank you. Samoan Kopai is an integral part of Samoa’s culture and history. Children often can’t wait to pull the pods off the tree and crack them open to get to the cocoa inside. The fresh pulp around each seed is like candy, and the kids compete for the “fuge,” the sweet and refreshing part in the middle of the pod. You only need flour dumplings and caramel sauce for this easy dessert. This is a common way to start the day in many Samoan homes. During this blog, Samoan Kopai will make the Samoan dish Kopai, sometimes spelt Samoan Kopai. Samoan people usually eat Kopai, which looks like a dumpling, eggs, and bread for breakfast. You can eat it in the morning, at lunch, or in the evening. Start by getting enough ingredients for a small pot. Now is the time to get going! Have you been trying to find out How To Make Samoan Kopai Recipe? Don’t worry here you go with a detailed explanation.

How To Make Samoan Kopai Recipe

How is Samoan Kopai Made?

Creating Koko Samoa is an integral part of the adventure, and people who have done it often look back on it fondly. When the cocoa pods on the tree are ready, everyone in the family helps pick them up. Then they take off the pulp around each seed, which can also be eaten. The beans are left to ferment in woven baskets with liners, then cleaned, sorted, and dried in the sun before being put away.

A traditional way is to roast the beans on a hot metal plate over an open fire. In most cultures, stirring them up is a social event in and of itself, a reason to get together with neighbors around a fire and talk about silly things.

At this point, the husks are usually thrown away, and the hot beans are moved to a wooden mortar and pounded into a liquid paste. After mixing the paste with hot water, it is boiled in a kettle with sugar and shared with friends and family.

From what we know about our ancestors’ trips to Peru and back, they probably brought “Koko Samoa” to Samoa around 700 AD. When German planters brought the Criollo subspecies to Samoa in 1883, cacao was there for the first time.

In the years that followed, the Forastero subspecies showed up. The original Criollo plantations were mixed with these Forastero plants to make up for many dead Criollo plants. The cacao beans made by the offspring of those first Criollo and Amelonado plants were known as “Samoan Trinitario” in the trade or “Koko Samoa” in the local language.


  • 3/4 of a cup and a half of flour
  • 1/2 pound of sugar About four tablespoons of sugar (separate)
  • 2.25 fluid ounces
  • Pure Cacao Paste, 250 Grams (Koko Samoa)

Details of how to make Samoan Kopai recipe here

  • At first, you’ll need to fill your mini-pot with water. Next, put the pot on the stove and use high heat to bring the contents to a boil.
  • We’ll divide our Koko into two 60g servings while this happens (or two 120g servings, if you bought a Trinitario mini cup from Koko Samoa). You will benefit from both of these.
  • Let the Koko dissolve while the water comes to a boil. The next thing we have to do is make the dumplings. First, we’ll put the flour into a bowl.
  • About four tablespoons of raw sugar were added to the half mixture.
  • Get a wooden spoon and mix the dry ingredients well, ensuring no lumps are left. If you put some Koko in the oven and see that it starts to melt, watch it closely with the formation of flour lumps and puka boil with Samoan dumplings.
  • Soon, the liquid will be added to the dry parts to make them work again. So, mix half of the water into the ingredients with a wooden spoon with boiling water alongside some coconut milk.
  • After that is mixed in, add the rest of the water and use your hands to knead the dough until it is smooth and elastic.
  • The Kopai, or dumplings that come out of this, should be like play dough.
  • Once the Koko is boiling, turn the heat down to a simmer.
  • A cup of sugar is needed for the Koko. Mix everything, and give the Koko time to break down. The clumps should break up into smaller bits for these recipes.
  • The dumplings are about to be set free. There are two ways to do it. You can use your hands to roll them into balls, or you can use a spoon. The best size for them is between 2 and 3 centimetres across, which is about the size of 1 cup of diced cherry tomatoes.
  • They should go in the stew. As the Koko kopai boils in low heat, they will sink to the bottom of the pot. While you do this, bring the mixture to a boil over medium heat and keep stirring, so the balls don’t stick to the bottom.
  • When they are done cooking, the Kopais will rise to the top.
  • The next thing we need to do is thicken it with flour. This dish will be made with two dumplings and 1.5 cups of water. Use a spoon to mix it well.
  • Done. Fill up your Kopai. This is what gives Kopai Koko its characteristic texture.
  • Mix everything, then cover and boil for about five minutes.
  • Stir continuously in some coconut cream after everything else. Shake the can hard before adding the coconut cream. This is what makes Kopai so creamy and delicious.

Wrapping It Up

We hope you guys will like our explained and recommended recipe here. And upon following our steps accordingly, you can make a plentiful and delicious Samoan Kopai.

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