On 12th May, the Year 13 Pasifika Studies class went on an exciting and informative trip.
This trip was specifically designed to explore the differences between traditional cooking in the umu and modernized cooking methods in a controlled setting.
During the trip, students had the incredible opportunity to learn firsthand how to start and construct an umu. Experts went through the process of preparing the pit, selecting the right rocks, and arranging the firewood and banana leaves to create the umu.
To make the most of our day, we had to rise early in the morning at 4:30 am to start the umu. The early start was crucial to ensure that the rocks reached the optimal temperature for cooking. Although it was early, students were keen and ready to go.
Throughout the day, our students cooked a variety of Pacific delicacies that included Lu sipi (Taro leaves and lamb), Cassava, Poke (Pumpkin and Banana dessert), Vakalolo (a fijian dessert made with Cassava), Faikakai (a Tongan Dessert), and Kopai (a Samoan dessert). It was a hands-on experience that allowed the students to savor the rich flavors and appreciate the cultural significance of these traditional foods.
This trip was a fantastic opportunity for our students to connect with their heritage and explore the fusion of traditional and modern cooking techniques. It was a unique learning experiment that not only deepened knowledge but also installed a sense of pride and appreciation for their own Pasifika heritage.