Jesse Lee has been supporting Samoan producers and farmers by buying all his ingredients from the market or directly from a farm in the rural area.
And he is encouraging other Samoan chefs to support local farmers and villages by buying locally grown fruits and vegetables and incorporating them in their menus.
Jesse, his wife Vaimoana and his sister Ronna Lee are owners of Palusami, one of Apia’s popular restaurant and bar.
According to the restaurant’s website, Palusami promotes local produce and Samoa Made products in its food. “All meat, fish and vegetables are purchased directly from local farmers, villages & families and prepared in world flavours.”
The menu is evidence of Lee’s belief. From seared yellow fin tuna served with palusami wasabi paste garnished with poutasi greens to local Coconut Beef Stroganoff with breadfruit mash and creamy coconut jus, garnished with steamed veggies. They all contain local, homegrown ingredients.
“I spent about 5 to 6 years in New Zealand and then I came to Samoa and thought I should start my own restaurant. I worked at another restaurant here for about six months, but there was this fear of moving straight into using local ingredients,” he said.
“So when I started my restaurant, I walked to the market and bought anything I see would fit a meal I’m preparing. I buy all my ingredients locally,” said Jesse.
“Samoa is untouched. You see we’re unique in flavor, but we definitely lack in techniques. There are so many ways we can cook our local produce. Through so many ways we can cook the things we can grow in Samoa, we can sustain our own plantations, while supporting our farmers,” he added.
Jesse’s dream is to see more chefs produce world class food inspired by Samoan traditional food using local vegetables, fruits and ingredients in turn helping farmers and their families.
“Our people would have their desired markets to sell their cucumbers, egg plants, taros, if our restaurants would just jump on board and directly buy from our local farmers,” he said.
“I have families out in the rural areas and you don’t need a degree to own a farm, but you need some knowledge. And I was thinking if there are no companies out in the rural areas to give people jobs for our people far from town, why not provide a market for them to sell their goods,” added Lee.
Jesse is professionally trained in the hospitality industry. He gained experience at top New Zealand restaurants like Harbourside seafood bar & grill and wine chambers before deciding to bring his skills home to Samoa.
Photo courtesy Ronna Lee: Jesse Lee (Left) with world renowned chef Robert Oliver