A FOOD TRADITION
Samoan Cuisine
A Polynesian cooking tradition centered on taro, breadfruit, coconut, seafood, pork, and communal earth-oven cooking.
Dishes linked to this cuisine
1–12 of 20
Fa'apapa
Fa'apapa is a Samoan coconut bread made from wheat flour, coconut milk, sugar, and often butter, then baked until firm and lightly browned.
Fa'ausi
A Samoan pumpkin dessert baked until tender and covered with a caramelized coconut-cream sauce.
Faiai eleni
Faiai eleni is eel cooked in coconut cream, typically with onion and salt.
Feke
Feke is octopus cooked in coconut cream, typically seasoned with onion and salt.
Keke pua'a
Keke pua'a is a Samoan steamed pork bun consisting of yeast-raised wheat dough wrapped around a seasoned pork and onion filling.
Koko alaisa
A Samoan rice dish simmered with cocoa, coconut milk, and sugar into a sweet, rich preparation.
Masi popo
Masi popo is a Samoan baked coconut biscuit or bread made from wheat flour enriched with coconut cream, sugar, butter, and often desiccated coconut.
Moa tunu
Moa tunu is Samoan chicken roasted or baked until browned and tender, typically seasoned simply with salt.
Oka i'a
Oka i'a is raw fish dressed with coconut cream, citrus juice, onion, tomato, and salt and served chilled or cool.
Palusami
Palusami is a Pacific Island parcel of taro leaves filled with coconut cream and onion, traditionally baked or steamed; some versions add meat or fish. It is recognized in Kiribati as well as Samoa, Fiji, Tuvalu, and other Pacific cuisines.
Pani popo
Pani popo is a Samoan sweet coconut bun made from yeasted wheat dough and baked in a sweetened coconut-milk sauce.
Panikeke
Panikeke is a Samoan fried pancake or fritter made from a sweet wheat-flour batter and commonly served warm.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.