I had an email request for kale mamoe (lamb curry) but unfortunately, I can't get mamoe (lamb) here where I am. But since that email (all of five days ago), I've had kale (curry) on the brain.
One might ask, that with such a wide range of curries available the world over, what's so special about Samoan curry? Because it's not an overtly spicy dish, nor does it incorporate any unique Samoan ingredients. I mean, really, kale just wouldn't make the grade in a "Best International Curry" competition.
The truth is, kale is special because it's taste is so unspecial. That is, it's a mild dish, so no "Fire in the Hole!" warnings needed. It's non-intrusive, so it blends in well with other Samoan dishes, such as sapasui and fa'alifu. And it's undistinctive taste lends itself well to practically any meat or vege combo your heart desires.
Don't get me wrong. I think kale is absolutely delicious, but if you start telling people that's it's "curry" then they have these preconceived notions of what it should taste like. Spicy, piquant, exotic, aromatic, tangy...and Samoan kale is none of those things.
Think of it more like a light curry-flavoured sauce, a kind of mildly spiced gravy, or a masala-laced stew.