Maui Wowi (also spelled Maui Waui) is one of my all time favourite strains to smoke. I enjoy the sweetness in the flavour but I especially love it’s effects: light and energising, it’s great for getting me out of slump or helping to motivate me to do chores like house cleaning.
So, when I ‘wild harvested’ my very own coconut recently I decided to try pairing it with my own home-grown Maui Wowie.
About Maui Wowie
A Sativa hybrid, it originally hails from it’s namesake, Maui Island, the second-largest of the Hawaiian Islands.
Maui Wowie as a strain, was a game changer. The argument that “weed wasn’t as potent back then” is probably referring to a time before Maui Waui was developed. It was bred in the 60’s and was one of the first strains to greatly increase its THC content. The THC content of the average marijuana strain was around or under 8% whereas Maui Waui featured THC content well into the teens. These days it is considered to be a middle to high grade medication that provides a typical Sativa high with a few Indica perks.
Pairing Maui Wowie
Maui Wowie is light and uplifting and creates a wonderful, energising euphoria. I decided to pair it with something equally as light and stimulating.
Looking to capture the sweet fruitiness of Maui Wowie, I chose to braise the coconut flesh in tropical fruit juice while juxtaposing this with the soft savoury flavours of the battered chicken strips.
The salad includes melon, paw-paw and blue-berries to help enhance the sweet experience while resting on a bed of fresh lettuce and rocket.
The Verdict
The Maui Wowie provides a light and happy body high. It’s mentally stimulating so dinner conversation flows. With lots of sudden sometimes humorous and insightful observations about food and the meaning of life.
As for the flavours, Maui Wowie sets the tone with an uplifting fruity flavour followed by waves of euphoria sweeping though your body. It elicits an emotional excitement that is rewarded by the sweet piquancy of the fruity flavours while the chicken adds a subtle nutty undertone with the hemp seeds.
To sum it up: the delicate balance of sweet and savoury make you feel like your taste buds are making love to your mouth.
RECIPE: Fruit Braised Coconut and Hemp Battered Chicken Salad (serves 2)
Braised Coconut Ingredients
Coconut oil
Tropical Fruit juice (fresh is best)
Hemp Battered Chicken Ingredients
2 skinned chicken breasts
100 grams hemp seeds
100 grams flour (can also be almond or coconut flour)
1 egg
Salt
Pepper
tsp Paprika
Salad Ingredients
Lettuce
Kale
Beetroot leaves
Blue-berries
Melon
Feta
Red pepper
Yellow pepper
Method
Braised Coconut
Cut the coconut up into bite sized pieces.
Put in a pan with a little coconut oil and lightly fry the coconut flesh for a few minutes.
Then add the fruit juice – just enough to just cover the coconut flesh.
Turn the heat down and allow the coconut oil to simmer in the juice with the lid off.
Allow the juice to evaporate until slightly thick and then remove from the heat and allow it to cool.
Hemp Battered Chicken Strips
Pre-heat the oven to 180 C
Cut the chicken breasts into thin strips
Beat the egg until frothy
Mix the dry ingredients into a bowl together
Dip the chicken strips into the egg, allow excess to drip off and then dip it into the dry mix bowl – make sure the chicken is sufficiently covered.
Put the chicken onto pre-greased wax-wrap (I spray it with Spray n Cook to ensure the batter doesn’t stick to the wax wrap)
Put the chicken into the oven and bake for aprox 40 mins or when the batter starts turning a light brown.
Salad
Chop up all the fresh salad ingredients into your bowl.
Add the Feta
Add the chicken strips and then cover the strips in the braised coconut
Enjoy!
