My journey as an artist/creative, up to this point of my life, has been one full of doubt and trepidation.

Trepidation, because a voice in me kept telling me I’m an imposter...that I’m just playing at this. Doubt, because the thought of leaning into this commitment can be overwhelming and utterly terrifying at times. What’s different today? Honestly, not too much. Although, after going through some of the most significant life changes recently, the only discernible difference is that I’m older…maybe a little wiser…and not quite as bothered by that little voice that say’s “you can’t” anymore. Also, I’ve been blessed/scolded by countless mentors, friends, and family to get this done, so…here I am…A bit surer of myself than a few years ago, plenty excited at the opportunities ahead, and fully dedicated to seeing this through. 

Share your name, your ʻohana/family names and your favorite ʻāina or wai...what land/water source are you most connected to and why. 

My name is Va'eomatoka Kenneth Liueli Valu, I go by he/him pronouns. My mother comes from Lapaha and my father comes from Ma'ufanga, both on the island of Tongatapu, Kingdom of Tonga. My wai is Vai 'Utulupe and my ʻāina is Tongatapu as they are both the greatest sources of my artistic inspiration. 

What are you grateful for and why? 

I am grateful for ancestry that connects me to generations of faith leaders, Tongan artisans, dancers, storytellers, and holders of cultural knowledge. 

What brings you joy? 

My wife and I have two little ones. Loleto, a warrior woman in the body of a 5-year old girl and Taiaha. An old man in the body of a 5-month-old baby lol these three people are the pride and joy of my life. 

During difficult journeys, how do you heal and restore your health and mental well-being? 

Art has been a major source of therapy for me especially in those early years upon arrival to the US. It was a way to stay rooted and connected and it helped me direct my frustration and anger into a practice that's developed over decades. Today, art is still there but I also have my two children and partner to help walk me through the challenges. Dialogue with my wife has long been one of the most constructive things that's helped me sort out some tough binds and a nice daily walk (picked this up over the pandemic!) with the kiddos does wonders for putting things in perspective. Last but not least is SLEEP. Just making sure to block out at least 6-7 hours of solid sleep (less so when the babies are small) allows your body to do its thing and just let your mind rest. 

Would you share an easy, healthy-heart recipe that your ʻohana enjoys? 

I make a mean Tongan style chicken curry-here’s the recipe.

Tongan Chicken Curry Recipe

Ingredients

• Boneless chicken thighs - 1 and 1/2 - 2 lbs. chopped to bite-size

• Curry powder - 2 and 1/2 tablespoons

• Salt - 2 teaspoons • Olive oil - 1 and 1/2 tablespoons

• Potatoes - 4 Yukon gold potatoes peeled and quartered

• Carrots - 4 peeled and diced

• Celery - 3-4 sticks sliced

• Tomato - 1 quartered

• Onion - 1 quartered

• Garlic - 2-3 cloves minced

• Bay leaves - 3 leaves

• Vegetable broth - 3-4 cups (depending on how soupy you want it)

• Coconut milk - 1/4 cup

1. In a large pot, heat the olive oil on medium high and bloom the curry and salt until fragrant.

2. Add the chopped chicken and sauté until chicken is browned.

3. Add the minced garlic and sauté with the chicken until fragrant.

4. Add chopped onion and sauté until onions are tender.

5. If anything is stuck to the bottom of the pan, use a wooden spoon and scrape bottom of pan as best as possible until all food pieces are unstuck.

 6. In separate pan, bring vegetable broth to boil.

7. Add celery, carrots and potatoes and stir 5-7 mins.

8. Add vegetable broth and bay leaves then simmer 10 mins.

9. After simmer, add tomatoes and coconut milk then simmer 10 mins.

10. After simmer, salt if needed to taste.

11. Curry should be ready once potatoes are full cooked. The longer you cook (especially if you cook on higher heat) the more gravy like your curry will be.

12. Let curry sit off heat 10 mins before serving.

13. Serve with a side of brown rice.