Pāhonoa te oro

for exactly one hour. While that cooks, she throws tomatoes, eggplants, and peppers directly onto hot charcoal for a deep, smoky char. She peels the roasted skins off and mashes the veggies into a bowl with chili flakes, fresh aromatics, and soy sauce. The meal is finished by dipping the tender, steamed garden veggies into that intense, hand-made smoky sauce.