DJ Maretimo is a German Lounge & Chillhouse DJ and is spinning his turntables for more than 25 years. He plays the best of chillout, lounge and house music.
Known for its major hits within the electronic scene, DJ Maretimo’s own Record Label “Manifold Records” is not only the perfect place for himself but also for DJ’s around the world. Founded in 1989, the Label can look back on a successful time. The album “Island Of Chill” is over 10 years almost seamlessly in the iTunes Top 100 of all electronic releases and one of the most successful releases of all time.
The Chillout and House tracks selected by DJ Maretimo can be found on hundreds of compilations – the best known example is definitely the series “Cafe del Mar” of the famous Ibiza Chillout Cafe.
AND ALSO TRY THESE (also Pacific Islands) TAHITIAN RECIPES:
SWEET AND TANGY CHICKEN TAHITIAN
15 minPrep Time
30 minCook Time
45 minTotal Time
1 Tablespoon vegetable oil
2 cloves garlic, minced
1 Tablespoon minced fresh ginger
1/2 cup Kikkoman Less Sodium Soy Sauce
one (20 oz.) can Dole Pineapple Chunks in Pineapple Juice
1 Tablespoon brown sugar
2 Tablespoons dried onion flakes
1/2 teaspoon Kikkoman Sriracha Sauce
1/2 teaspoon worcestershire sauce
1 Tablespoon cornstarch
1 Tablespoon water
1 3/4 pounds skinless, boneless chicken breasts
1 Tablespoon sesame seeds (optional)
2 Tablespoons sliced green onions (optional)
Pre heat the oven to 350 degrees.
In a small bowl, combine the cornstarch and water. Stir until the cornstarch is completely dissolved. Set aside.
In a medium saucepan, heat the oil over medium high heat. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Add the soy sauce, pineapple chunks with their juice, brown sugar, onion flakes, sriracha sauce and worcestershire sauce. Bring mixture to a boil Reduce heat to low and add the cornstarch and water mixture. Stir. Cook for 2 minutes until the sauce thickens.
Arrange the chicken breasts in a 7 x 11 baking dish. Pour the sauce over and place in a 350 degree oven. Bake for 30 minutes or until chicken reaches an internal temperature of 165 degrees.
Serve over Minute Rice and garnish with sesame seeds and green onions.
*Strained baby food peaches are fine, but you can also puree drained, canned peaches in a blender, strainer attachement or Ninja
Preheat oven to 450 degrees F. Line a large baking pan with aluminum foil (for easy clean up).
Mix all sauce ingredients in a small bowl.
Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs. Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper.
Bake at 450 degrees F for 15 minutes. Remove from oven, drain all liquid from the pan and reduce oven temp to 350 degrees F.Pour sauce over ribs and cover pan with foil. Place in 350 degree oven and bake for 1½ hours, basting with sauce every 30 minutes. Remove foil cover during last 30 minutes of baking time.Coat ribs with thickened sauce in the bottom of the pan and serve immediately.SLOW COOKERPlace all ingredients in slow cooker and cook for 6-8 hours on low. Sauce may be reduced in a saucepan on the stovetop if desired.
image credit: By Hauoli Kapua Kaiulanis Published on Dec 20, 2013 Teaser of the 52 min documentary depicting the natural beauty of Tahiti and Her islands.
Shot in Moorea, Raiatea, Tahaa, Huahine, Maupiti and Bora Bora.
Mark Sagapolutele (born 15 June 1981), best known by his stage name Mareko, is a New Zealandrapper and hip hop artist of Samoan descent South Auckland.
Mareko’s career began as a member of the Deceptikonz, a South Auckland rap crew. The group won accolades in 2001, receiving nominations for several New Zealand music awards. Mareko released a solo album, White Sunday, in 2003, which peaked at #4 in New Zealand. Two singles from the album hit the New Zealand singles charts that year: “Mareko (Here to Stay)” (#4) and “Stop, Drop and Roll” (#6; credited to Mareko feat. Deceptikonz). In 2006, Mareko returned to the charts with a guest appearance on Tha Feelstyle’s #17 single, “I Do Believe (Tha Remix)”.
AE E TE LEI TUUA
English lyrics: Before You Break/Leave
Before you leave me Think again express Years before and what happened to it The barren land will do for the roses living All I’m surprised that I am for you RESPONSE: Not a house on the hill and buy precious stones No clothing bad back dress Everything stood still in front to get to know All I’m surprised that I am for you Great I love than anything I could Serve and who you want it Only a gold I will give thought to me All I’m surprised that I am for you CHORUS x2 All I’m surprised that I am for you All I’m surprised that I am for you …
9 Polynesian Foods to Eat at the Polynesian Cultural Center
By Mark Wiens
Nothing goes with culture better than food.
When we were in Hawaii, my wife Ying and I were invited to the Polynesian Cultural Center to explore the different Polynesian villages, and to experience Polynesian food.
I got to try some of the popular snacks and foods from some of the major Polynesian islands, and I’m about to share everything we ate with you in this blog post.
Right after we put thepig to rest in the imu, we walked around the Polynesian Cultural Center for a Taste of Polynesia.
What is the Polynesian Cultural Center?
ThePolynesian Cultural Centeris a cultural center in the small town of Laie, towards the north shore of the island of Oahu, Hawaii.
The center is set up as a place to preserve and to learn about the major cultures and countries of Polynesia, and they do a great job of making it a fun and entertaining experience.
The countries represented include Hawaii, Fiji, Samoa, Tahiti, Tonga, and Aotearoa (New Zealand).
For each country there’s a traditional home and village setup, each showing a glimpse into the local life on that island.
Each country has a show schedule, where employees, typically from the country they are representing, dance or sing or perform a show from their country.
Taste of Polynesia
There are a number of snack bars located throughout the villages, and along with serving a small selection of typical refreshments, there’s also the “Taste of Polynesia,” where a few local snacks or light meals are served from the country represented.
When we visited the Polynesian Cultural Center it was our mission to move from village to village and sample all 9 Polynesian foods on the Taste of Polynesia menu.
Let’s get started…
Our first stop was at the village of Samoa.
By the way, if you have time to attend the Samoa village show, it was pretty entertaining. They showed all the uses in the Samoan culture for the coconut, from eating the meat, to using the husk to start a fire, and even using a coconut to play rugby.
The snack bar had a number of typical snacks like chips and sodas, but I went straight for the Taste of Polynesia menu and ordered one of everything they offered.
1. Sausage and gravy – Samoa
The first thing we tried was sausage and gravy, similar tobangers and mash, but with rice instead of mashed potatoes.
Due to the strong British influence throughout the history of Samoa, there are many similarities and influences in the local modern cuisine.
The sausage was cut into large bite sized pieces, and cooked in thick brown gravy.
It was nice and meaty, not too fatty, with a good texture and flavor – overall I thought the sausage was very good quality. The gravy enhanced it even more, and went well with the rice as well.
2. Panipopo – Samoa
Next up was panipopo, something I had never seen or tried before.
As soon as I ordered it, she added a fresh and still warm roll to a paper plate, then topped it with a few spoons of thick coconut creamy gravy.
The roll wasn’t sweet on its own, it was almost like a white bun, very fluffy and airy, with a wonderful lightness to it.
The sweetness came from the coconut cream, which was thick like gravy, and lightly sweetened.
The combination of bread and coconut cream made the panipopo kind of like cake and frosting, except lighter and not as sweet.
I’m not a big sweets eater, but I thought the panipopo was pretty good, and my wife especially really enjoyed it.
3. Half-Moon pineapple pie – Samoa
Our last Polynesian snack at the Samoan village at Polynesian Cultural Center was a Half-Moon pineapple pie, which came shaped like anempanada.
The pie was filled with a pineapple flavored creamy inside that was custardy and silky smooth. The outside dough wrapper was nice and crumbly.
If you like pastries, this was pretty good, but I enjoyed the panipopo better.
Moving on, we meandered our way over to the village of Tonga, where there was just one thing on the Taste of Polynesia menu: ‘Otai.
4. ‘Otai – Tonga
Made with seasonal fresh fruit, ‘otai is a milky fruity beverage found throughout parts of western Polynesia, especially in Tonga.
During the season we went, they were offering it with lychee, peach, and green apple, but they change the fruits throughout the year, so it will depend on when you visit.
It was sort of a cross between a milky beverage and a pudding, but it was liquid enough to drink without needing a spoon. The fruit was in small pieces and partly pureed, but it was still nice and pulpy.
The ‘otai was almost like a milk fruit salad.
For me it was a bit too sweet, but it was nice and refreshing while walking around on a hot day.
While eating through the Polynesian Cultural Center we passed through all the villages, enjoying some of the shows along the way.
At 2:30 pm each day is the canoe pageant, where each of the countries performs a dance on a boat while gliding through the river that runs through the middle of the center.
The show was very good, very entertaining, and what I really liked was the traditional clothing and outfits of each of the countries, and the differences, yet similarities, between the islands.
Proceeding on our Polynesian food adventure, we made our way to the next snack bar, this time for a couple more sweet desserts from Hawaii and Tahiti.
5. Koelepalau – Hawaii
Though I’ve been to Hawaii many times, this was my first time to try koelepalau, a purple sweet potato coconut pudding.
The koelepalau had the texture of mashed potatoes, but it was more sticky and glue-like, almost like a cross between mashed potatoes and peanut butter – it sort of stuck to the roof of my mouth, but in a good way.
It wasn’t too sweet, mostly naturally sweet from the sweet potato and the coconut milk.
I thought the koelepalau was very good, and this was one of my wife’s favorite things we ate during the day.
6. Po’e – Tahiti
Next up was a Tahitian po’e, this version prepared with bananas, and made into something like a fruit cake or pudding, then baked, and covered in coconut cream.
What I loved about the Tahitian po’e was that, as they told us, the recipe didn’t use any sugar, but rather just relied on the sweetness of the bananas.
The bananas were extremely ripe, then baked with a bit of tapioca starch so they turned pudding like and slightly gelatinous, and finally topped with coconut cream that wasn’t sweetened either.
It think this was my favorite dessert of our Polynesian food tour, great flavor, rich from the coconut milk, and not too sweet.
Our last stop on the Taste of Polynesia food tour was halfway in-between Fiji andAotearoa(New Zealand).
Since I had eaten a few sweet dishes already, I was more than ready for something salty, and at this next stop all three items were.
7. Fijian curry – Fiji
Any type of curry, from India to Thailand, has always been one of my favorite genres of foods in the world, so I was happy to see Fijian curry on the menu.
Fiji has a large population of Indians with a strong Indian influence in the culture and cuisine.
This Fijian curry, which was cooked with chicken, was made from a family recipe from one of the Fijian staff at the Polynesian Cultural Center.
Without doubt, the Fijian curry was my favorite dish of our food tour.
The chicken, carrots, and potatoes were all tender, and the sauce was nicely flavored with curry powder, the cumin and turmeric coming through nicely.
Along with hot steamed rice, it was my style of comfort food. The Fijian curry was the best dish for me.
I’ve never been to New Zealand (although I would love to visit), but under the influence of Britain again, meat pies are extremely common and loved.
This meat pie was filled with minced beef and cheese, wrapped in dough, and baked.
The meat pie was also very good, and it included a good amount of minced beef topped with cheese, and a nice ratio of insides to dough.
The bottom of the dough was slightly gooey and soft, while the top was flaky and crispy.
For meat pie lovers, this is a satisfying snack option when you’re walking around the Polynesian Cultural Center.
9. Egg, bacon & cheese quiche – Aotearoa
The egg, bacon & cheese quiche was pretty tasty as well, a little puff of pasty dough, filled with egg, cheese, and bacon stuffed into the middle.
Price– $2.50 each or 2 for $4.5
It was served out of a hot box, so it stayed warm when I ordered and ate it. The pastry was flaky and buttery, and the inside was like a fluffy omelet.
This final snack hit the spot, a salty and crunchy snack.
The Polynesian Cultural Center is an attraction in Hawaii that highlights the major island nations of Polynesia in a series of villages, performances, cultural displays, and a few snacks bars that serve a variety of Polynesian foods.
M wife and I had a great day exploring the center and we managed to eat all 9 foods from the Taste of Polynesia menu while walking around.
Food has always been the reason I love to travel, so in my opinion there’s no better way to learn about the islands of Polynesia than by tasting them.
Of everything I ate, the Fijian curry was my favorite!
NOTE: I was sponsored for the day at the Polynesian Cultural Center, so I got free entrance and food, but I wasn’t paid to write this blog post, and as always, all opinions throughout this blog, thoughts, photos, and videos are my own.
In Hawaiian traditions the first man was Kumuhonua. He was made by Kāne, or by Kāne, Kū, and Lono. His body was made by mixing red earth with saliva. He was made in the shape of Kāne, who carried the earth from which the man was made from the four corners of the world. A woman was made from one of his ribs. Kanaloa was watching when Kāne made the first man, and he too made a man, but could not bring him to life. Kanaloa then said to Kāne, “I will take your man, and he will die.” And so death came upon mankind (Tregear 1891:151).
In Tahiti, Tiʻi was the first man, and was made from red earth. The first woman was Ivi who was made from one of the bones (ivi) of Tiʻi (Tregear 1891:151).
getty museum image
In the Marquesas Islands, there are various accounts. In one legend Atea and his wife created people. In another tradition Atanua and her father Atea brought forth human beings (Tregear 1891:151). In the Cook Islands, traditions also vary. At Rarotonga, Tiki is the guardian of the entrance to Avaiki, the underworld. Offerings were made to him as gifts for the departing soul of someone who is dying. At Mangaia, Tiki is a woman, the sister of Veetini, the first person to die a natural death. The entrance to Avaiki (the underworld) is called ‘the chasm of Tiki’ (Tregear 1891:151).
According to Easter Island (Rapa Nui) legend, Hotu Matu’a, the first chief brought along a moʻai (other traditional sources mention two) symbolizing ancestors, which became the model for the large moʻai. Dr. Jo Anne Van Tilburg of the Easter Island Statue Project at UCLA says that the first stone statues originated on Rapa Nui, although oral traditions do not support this and hers is just an opinion. Others contend that the first statues originated in the Marquesas or the Austral Islands.
Moai/ˈmoʊ.aɪ/, or mo‘ai, are monolithichuman figures carved by the Rapa Nui people on Easter Island in eastern Polynesia between the years 1250 and 1500. Nearly half are still at Rano Raraku, the main moai quarry, but hundreds were transported from there and set on stone platforms called ahuaround the island’s perimeter. Almost all moai have overly large heads three-eighths the size of the whole statue. The moai are chiefly the living faces (aringa ora) of deified ancestors (aringa ora ata tepuna). The statues still gazed inland across their clan lands when Europeans first visited the island in 1722, but all of them had fallen by the latter part of the 19th century. The statues were carved by the Polynesian colonizers of the island, mostly between circa 1250 A.D. and 1500 A.D. In addition to representing deceased ancestors, the moai, once they were erected on ahu, may also have been regarded as the embodiment of powerful living or former chiefs and important lineage status symbols.
It is not known exactly which group in the communities were responsible for carving statues. Oral traditions suggest that the moai were either carved by a distinguished class of professional carvers who were comparable in status to high-ranking members of other Polynesian craft guilds, or, alternatively, by members of each clan. The oral histories show that the Rano Rarakuquarry was subdivided into different territories for each clan.
Oral histories recount how various people used divine power to command the statues to walk. The earliest accounts say a king named Tuu Ku Ihu moved them with the help of the god Makemake, while later stories tell of a woman who lived alone on the mountain ordering them about at her will.
Scholars currently support the theory that the main method was that the moai were “walked” upright (some assume by a rocking process), as laying it prone on a sledge (the method used by the Easter Islanders to move stone in the 1860s) would have required an estimated 1500 people to move the largest moai that had been successfully erected. In 1998, Jo Anne Van Tilburg suggested fewer than half that number could do it by placing the sledge on lubricated rollers. In 1999, she supervised an experiment to move a nine-tonne moai. They attempted to load a replica on a sledge built in the shape of an A frame that was placed on rollers. A total of 60 people pulled on several ropes in two attempts to tow the moai. The first attempt failed when the rollers jammed up. The second attempt succeeded when they embedded tracks in the ground. This was on flat ground and used eucalyptus wood rather than the native palm trees that would have lived on the island.
And in comemoration of Pacfic Island history, cultural restaurants, Tiki bars and their drinks... are another expression of the tradition.