Cof’veve Salade au Spamme Internationale

For reasons that are not entirely clear, this internationally acclaimed recipe has suddenly taken the country by storm.

Cof’veve Salade au Spamme Internationale

Serves 2-4


1 can Korean Spam

1 cup shredded lettuce

1 cup shredded cheese

1 cup cubed fresh Hawaiian pineapple

¼ tablespoon of Russian cof’veve (may substitute Saudi Arabian-style or Yemenese cof’veve for a more shawarma-style flavor. Some chefs use a Canadian blend but that’s considered a bit…conciliatory among cof’veve aficionados)


Carefully remove Spam from container and cut into medium slices. In a lightly oiled (don’t want to bruise the Spam) frying pan, sautee the Spam nonchalantly on one side, turn and fry more intensely on the flip side to give a Cajun texture.

Shred the lettuce and cheese, a la Mexican taco. Roast the pineapple cubes on ungreased rimmed baking sheet drizzled with toasted North Indian sesame oil and vegetable oil.

Dice the cooked Spam slices into small, quarter-inch nuggets and toss all into individual salad bowls.

At this point, the cof’veve (see photo at right) should be sprinkled lightly on top either using fingers or a small ornate spoon.

Caution: a little cof’veve goes a long way so do not be tempted to overdo this fascinating ingredient. The secret is to have a light touch and spread evenly.

All photos copyright J. Veihdeffer, including…yes…really, the Korean Spam can. I don’t remember where I got it or if I even consumed it. But it was too good of a deal to pass up in whatever grocery I found it in.

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